Chicken and egg kebab

Marut Sikha makes Kathi Kebab - a cheap, tasty and filling snack enjoyed by all throughout the day
By Gary Rhodes
Chicken and egg kebab
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes plus 30 mins resting
  • Effort: medium


For the paratha

  • sugar
  • warm milk
  • flour
  • ghee

For the filling

  • 2 tsp coriander seeds, crushed
  • 1 dried chilli
  • 3 tbsp ghee
  • 6 cloves garlic, crushed
  • 200 g tomatoes, finely chopped
  • 1/2 tsp turmeric
  • 3 cm piece ginger, finely chopped
  • 1 tbsp finely chopped green chillies, seeds removed
  • 2 tbsp freshly chopped coriander leaves
  • 8 chicken breasts
  • 3 cm piece ginger, finely shredded
  • 1 tsp garam masala
  • vegetable oil, for frying
  • 16 eggs, lightly beaten


1. For the paratha: dissolve the sugar in the milk, set aside. Mix the flour and salt into a bowl and rub in the ghee. Start adding the warm milk and sugar and knead in the bowl to form a soft, smooth dough. Divide the dough into 16 equal balls and set aside to rest for half an hour.

2. Roll each one into a thin circle. Heat a flat griddle over a medium heat and cook the paratha for 30 seconds on each side until half cooked, set aside and cook the remaining breads.

3. For the filling: heat a dry pan and add the coriander seeds and dried chilli. Toast until they give off a spicy aroma, then crush to a rough powder using a pestle and mortar.

4. Heat the ghee in a pan over a high heat. Add the garlic and fry until it just starts to colour, then add the coriander and chilli mix. Next add the tomatoes and stir well. Turn down the heat and fry for about 10 minutes, until the tomatoes reduce down to a pulp.

5. Add the turmeric, chopped ginger, green chilli, half the coriander leaves and stir well. Continue cooking for a few minutes more. Increase the heat and add the chicken pieces to the pan. Season with a large pinch of salt and toss into the tomato mixture. Fry, stirring for about 10 minutes until the chicken has cooked through.

6. Once the chicken has cooked, add the shredded ginger, the remaining coriander leaves, and the garam masala. Stir well and keep warm over a low heat while you finish cooking the paratha.

7. Set a small frying pan over a medium heat and add a little oil. Pour 2 spoons of lightly beaten egg into the pan, cook for a moment, stirring, then place a paratha on top, cook for a minute to set the egg before turning it over to cook through. Put it on a plate, spoon some of the chicken mix down the centre and roll it over the filling. Repeat with the remaining parathas.

About Marut Sikka
Marut Sikka is a restaurateur and food writer whose interest lies in the finer nuances of Indian food. Marut has launched 27 Indian restaurants in his career, each with a unique focus. He is the author of "Indian Flavours", "Kama Bhog - Foods of Love", and is soon to release "A Culinary Journey through India's Seasons".

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