Chicken Kulcha Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 8–10 minutes until foamy.

In a large mixing bowl whisk together the all-purpose flour, salt, baking powder and baking soda so they are evenly distributed.

Once yeast is foamy, stir in warm milk, yogurt and vegetable oil (or melted ghee). Pour the liquid into the dry ingredients.

Mix until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour as needed.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.25 hours, or until doubled in size.

After the first rise, gently punch down the dough to release air. Divide dough into 6 equal portions (about golf-ball to slightly larger size). Cover and let rest 10 minutes before shaping.

Heat 1 tbs oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent and beginning to brown.

Add minced garlic, ginger and chopped green chili. Sauté 1–2 minutes until fragrant, stirring so the garlic doesn't burn.

Add the minced or ground chicken to the pan. Break it up with a spoon and cook 6–8 minutes until cooked through and most moisture has evaporated.

Stir in ground cumin, ground coriander, garam masala, red chili powder and salt. Cook another 1–2 minutes to toast the spices and incorporate their flavor.

Turn off heat, stir in chopped cilantro and lemon juice. Taste and adjust salt/spice as needed. Let the filling cool completely (about 10–15 minutes) before stuffing so it doesn’t loosen the dough.

Lightly flour your work surface. Take one rested dough ball and roll it slightly into a small disc (about 3–4 inches). Place 2–3 tbs of the cooled chicken filling in the center, keeping a 0.5 inch border.

Gather the edges of the dough around the filling and pinch to seal tightly, forming a stuffed ball. Make sure there are no gaps to prevent filling leakage.

Gently flatten the sealed ball and roll it out carefully into a 6–7 inch round kulcha, using a rolling pin. Roll from center outward, applying even pressure; if filling starts to bulge, stop, reseal and roll again gently.

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot — about 3–4 minutes. If you have a stovetop tandoor or oven with high broil, you can finish under high heat for charred spots but pan method works well.

Place the rolled kulcha on the hot dry skillet. Cook 1.5–2 minutes or until bubbles form on the surface and the bottom has golden-brown spots. Flip and cook the other side 1–2 minutes.

Optionally, for slightly charred finish, brush the cooked side with a little oil or ghee and hold the kulcha over direct flame with tongs for 10–20 seconds, or place under a very hot broiler for 1–2 minutes, watching carefully to avoid burning.

Brush both sides with melted butter or ghee as soon as they come off the pan. Repeat with remaining dough balls and filling. If needed, keep cooked kulchas warm wrapped in a clean kitchen towel.

Garnish kulchas with chopped cilantro and serve immediately with sliced onions, lemon wedges, raita or a chutney of choice.