Chicken Keema Kulcha

Name: Chicken Keema Kulcha
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup all-purpose flour; 0.25 cup yogurt (plain); 1 tsp sugar; 1 tsp baking powder; 1 pinch baking soda; 0.5 tsp salt (for dough and filling); 2 tbsp oil (for dough and cooking); 0.5 cup water (or as needed for a soft dough); 300 g chicken mince; 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 1 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch red chili powder; 2 tbsp cilantro (chopped); 1 tsp nigella seeds (for topping); 1 tbsp ghee (for brushing)

RATING

4.6/5(195)

TASTE SCORE

9/10

Soft, stuffed kulchas filled with spiced chicken keema make a satisfying North Indian bread that feels special without being difficult. The juicy filling and crisp golden crust are especially good with yogurt, pickle, or chutney on the side.

PREP

35m

COOK

30m

SERVES

1 PIECE

459 cal

SERVINGS

METHOD · 8 STEPS

knead · ~10 min
Knead the kulcha dough.
1.Add all-purpose flour, baking powder, baking soda, sugar, half of the salt, yogurt, and 1 tbsp oil to a bowl.
2.Pour in water little by little and knead to a soft, smooth dough.
3.Rub a few drops of oil over the dough and cover it.
TIPKeep the dough soft, not stiff, so the kulchas stay tender after cooking.
rest · ~60 min
Rest the dough.
Let the covered dough rest in a warm spot for 1 hour so it relaxes and becomes easy to stuff and roll.
saute · ~15 min
Cook the chicken keema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds, then add onion and green chili and cook until the onion turns soft and lightly golden, 4 to 5 minutes.
3.Add ginger-garlic paste and cook for 1 minute.
4.Add chicken mince, coriander powder, red chili powder, garam masala, and the remaining salt.
5.Cook, breaking up the mince, until the chicken is fully cooked and the mixture turns fairly dry, 8 to 10 minutes.
6.Turn off the heat and mix in cilantro.
TIPCook the filling until dry enough to hold together; wet keema makes the kulchas hard to seal.
rest · ~10 min
Cool the filling.
Spread the keema on a plate and let it cool completely before stuffing.
assemble · ~12 min
Stuff and shape the kulchas.
1.Divide the dough into 4 equal balls and divide the keema filling into 4 portions.
2.Flatten one dough ball into a small disc and place one portion of keema in the center.
3.Bring the edges together and pinch tightly to seal.
4.Gently flatten and roll into an oval or round kulcha.
5.Sprinkle nigella seeds on top and press them lightly so they stick.
TIPRoll gently from the center outward to keep the dough from tearing.
fry · ~12 min
Cook the kulchas on a hot pan.
1.Heat a tawa or heavy pan over medium-high heat.
2.Place one kulcha on the hot pan and cook until bubbles appear and the base gets golden spots, 1 to 2 minutes.
3.Flip and cook the other side until golden and cooked through, pressing lightly if needed.
4.Repeat with the remaining stuffed kulchas.
TIPUse medium-high heat so the bread cooks through before the outside gets too dark.
garnish
Brush the hot kulchas with ghee.
serve
Serve the chicken keema kulcha hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the keema completely before stuffing, or steam will soften the dough and cause leaks.
2
Cook the chicken filling until fairly dry and crumbly so the kulchas seal and roll without bursting.
3
If the dough springs back while rolling, let the stuffed ball rest 5 minutes before trying again.
4
Dust very lightly with flour while rolling; too much dry flour can make the pan-seared crust dusty.
5
Press the nigella seeds in after rolling so they stay attached when you flip the kulcha.
6
Keep cooked kulchas wrapped in a clean towel so they stay soft while you finish the batch.
7
Reheat leftovers on a tawa, not in the microwave, to bring back the crisp golden spots.