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Murg Khurchan Kathi Roll

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Time30 Min
DifficultyIntermediate
Serves1

Murg Khurchan Kathi Roll is a popular Indian street food delicacy. Mughlai in origins, this delectable chicken dish is delightful in taste. Succulent small bites of this dish seem to melt in the mouth. Its flavour and taste are further augmented when it is cooked with finely chopped peppers and onions. Rolled in soft, flaky parathas, the Murg Khurchan Kathi Roll Recipe is easy and fast to cook. T ... his epic street food can be enjoyed at any time of the day. When preparing at home, it can be served as an appetizer. Every household has essential ingredients required to cook this mouth-watering delicacy. The Murg Khurchan Kathi Roll ingredients are basic besides chicken. When served with tangy cilantro mint chutney, the flavour of this dish is simply irresistible. Every bite of this delightful appetizer is fresh and flavoursome. When planning to serve for a formal dinner, prep for this dish ahead of time and prepare it before your guests are due to arrive. They will surely enjoy this gratifying food option. There is no specific occasion to enjoy this dish. You can make it any day or at any time and enjoy the juicy bites of chicken melting in your mouth. If you are worried about your kid not getting enough nutrients in his diet, prepare this dish for him. You will be amazed to find how kids’ love the mouth melting taste and flavour of this Murg Khurchan kathi roll recipe. If your kids do not appreciate too spicy food, go easy on chillies. It will be as good as a wholesome meal for them. Incredibly young kids can also enjoy small bites of chicken and fulfil their body’s protein requirements.

Nutrition Info. (per serving)

ProteinFatCarbsFibre522 Cal522 Cal522 Cal522 Cal
  • 30gProtein
  • 19gFat
  • 56gCarbs
  • 13gFibre

Ingredients

Fruits & Vegetables

Tomato

Tomato

0.75 cups

Curry Leaves

Curry Leaves

2 leafs

Onion

Onion

0.5 cups

Capsicum Green-regular

Capsicum Green-regular

0.25 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

0.25 unit

Dry Grocery

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

0.5 teaspoons

Broken Cashew Nuts

Broken Cashew Nuts

4 units

Watermelon Seeds

Watermelon Seeds

0.5 teaspoons

Refined Oil

Refined Oil

2 teaspoons

Jaggery

Jaggery

1 pinch

Salt

Salt

1 teaspoon

Chat Masala

Chat Masala

0.5 teaspoons

Atta

Atta

0.75 cups

Coriander Powder

Coriander Powder

1 pinch

Garam Masala

Garam Masala

1 pinch

Red Chilli Powder

Red Chilli Powder

1 pinch

Turmeric Powder

Turmeric Powder

1 pinch

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1 teaspoon

Tomato Puree

Tomato Puree

2 teaspoons

Dairy

Curd

Curd

2 teaspoons

Poultry

Chicken Breasts

Chicken Breasts

0.5 unit

Other

Water

Water

0.75 glasss

Jeera Powder

Jeera Powder

0.5 teaspoons

Lemon Juice

Lemon Juice

0.5 teaspoons

Mint Chutney

Mint Chutney

1 teaspoon

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1In a pan, add Water, cut Tomatoes, Red Chilli Powder, broken Cashew, Watermelon Seeds and bring to boil.
2Cool it, make smooth paste in a blender.
3Keep aside for later use.
4Heat Oil in a pan. Add Ginger Garlic Paste, Curry Leaves and sauté.
5Add sliced Onions, blanched Tomatoes, Jaggery, Salt, Chat Masala, Cumin Powder, Red Chilli Powder and sauté till mushy.
6Put into a blender and puree it finely.
7Remove the Chutney. Keep aside for later use.
8Add Atta, Curd, Water & Salt to a bowl and knead to make soft dough.
9Add Oil and continue kneading till the dough is smooth and shiny. Check seasoning and rest the dough for 30 minutes.
10Divide into equal portions.
11Once rested, roll out the Paratha.
12Cook both sides on a hot pan.
13Cut Chicken Breast into julienne and marinate in a bowl with Ginger Garlic Paste, Salt and Lemon Juice.
14Heat Oil in a pan. Add Ginger Garlic Paste and sauté till Golden Brown.
15Add sliced Onion and sauté till translucent.
16Add julienne cut Green Pepper, Yellow Pepper, Red Pepper and sauté.
17Add chopped Tomato and sauté till mushy. Add Cumin Powder, Coriander Powder, Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Chat Masala and mix well.
18Add marinated Chicken and cook well.
19Add Tomato Puree, Tomato Cashew Paste, Green Chutney, Salt and cook till done.
20Take out in a bowl and garnish with chopped Coriander.
21Place the Laccha Paratha in a flat surface and top it with Khurchan stuffing.
22Roll and cut 1 Paratha roll into 2 pieces.
23Serve hot with Tomato Chutney.

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We hope you had fun making it! Enjoy the meal.

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