Craving a sharantha with a little more bite? Imagine a crisp, flaky sharantha wrapped around juicy, spiced chicken seekh filling, with every layer carrying that smoky, savoury flavour.
Chicken seekh sharantha is a delicious combination of two favourites: a flaky, tawa-cooked sharantha and a flavourful minced chicken seekh filling. The chicken is seasoned with aromatic spices, onion, fresh herbs, and a garam masala marinade before being cooked until juicy and lightly charred. It is then tucked into a golden sharantha for a filling meal that feels like a kebab roll with a desi twist.
Whether you are looking for a hearty snack, a quick lunch, or a satisfying chicken wrap, this chicken seekh sharantha is packed with flavour and texture in every bite.
What is chicken seekh sharantha?
Chicken Seekh Sharantha is a stuffed sharantha filled with seasoned minced chicken prepared in a seekh kebab-style mixture. The chicken filling is flavoured with onion, ginger-garlic paste, green chilli, coriander, and warm Indian spices, then cooked until juicy and slightly charred.
Instead of serving the chicken seekh separately with naan or roti, the cooked filling is wrapped inside a crisp, flaky sharantha. This gives you the smoky, spiced flavour of a chicken seekh kebab with the buttery texture of a freshly cooked paratha roll.
Ingredients you’ll need to make chicken seekh sharantha
For the sharantha dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 tablespoon ghee
- Water, as required
For the chicken seekh filling
- 500 g minced chicken
- 1 medium onion, very finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chillies, finely chopped
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon fresh mint, chopped
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon black pepper powder
- 1 teaspoon lemon juice
- Salt, to taste
- 1 tablespoon roasted gram flour or breadcrumbs, if needed for binding
- 1 tablespoon oil, for cooking
For the sharantha filling and cooking
- Prepared chicken seekh mixture
- Ghee or butter, as required
- Dry flour, for rolling
For serving
- Onion, thinly sliced
- Mint chutney
- Coriander chutney
- Lemon wedges
How to make chicken seekh sharantha?
Step 1: Prepare the sharantha dough
Add whole wheat flour and salt to a large bowl. Add ghee and mix it through the flour. Gradually add water and knead until you get a soft, smooth dough.
The dough should be pliable and easy to roll without feeling sticky. Cover it and let it rest for 15 to 20 minutes while you prepare the chicken filling. This resting time helps the dough become easier to work with and gives the finished sharantha a softer texture.
Step 2: Prepare the chicken seekh mixture
Add minced chicken to a large mixing bowl. Make sure the chicken is finely minced so that the filling holds together well and cooks evenly.
Add finely chopped onion, ginger-garlic paste, green chillies, fresh coriander, and mint. Season with red chilli powder, garam masala, roasted cumin powder, coriander powder, black pepper, lemon juice, and salt.
Mix everything thoroughly until the spices and herbs are evenly distributed through the chicken. If the mixture feels too loose to shape or use as a filling, add a small amount of roasted gram flour or breadcrumbs.
Let the mixture rest for about 15 to 20 minutes. This gives the spices time to work through the chicken and helps develop a more balanced flavour.
Step 3: Cook the chicken seekh filling
Heat a little oil in a pan over medium heat. Instead of making long seekh kebabs, take portions of the chicken mixture and flatten them into small, thin pieces that can easily fit inside the sharantha.
Place them on the hot pan and cook until the underside is nicely browned. Flip and cook the other side until the chicken is completely cooked through and develops light charred spots.
Avoid cooking the chicken over very high heat, as the outside can brown too quickly while the centre remains undercooked. Medium heat gives the chicken enough time to cook evenly while still developing those delicious grilled-style edges.
Once cooked, break the chicken into smaller pieces if needed. Keep the filling juicy rather than overcooking it, as it will get another round of heat when the stuffed sharantha is cooked.
Step 4: Stuff and seal the sharantha
Divide the rested dough into equal portions. Take one portion and roll it into a small circle.
Place a generous amount of the cooked chicken seekh filling in the centre. Spread it slightly, but leave enough space around the edges to seal the dough properly.
Bring the edges towards the centre and press them together firmly. Gently flatten the stuffed dough and dust it with a little dry flour.
The chicken filling should be completely cooked and slightly cooled before stuffing. This makes the sharantha easier to seal and reduces the chances of the dough becoming soft or tearing.
Step 5: Roll the stuffed sharantha
Roll the stuffed dough gently into a round sharantha. Use light, even pressure and turn it occasionally while rolling.
Do not press too hard, especially around the centre, because the chicken filling can push through the dough. The goal is to spread the filling evenly without making the sharantha too thin.
If you notice the dough sticking, use a little dry flour rather than adding too much pressure.
Step 6: Cook the chicken seekh sharantha
Heat a tawa over medium heat and place the rolled sharantha on it. Cook until the underside develops light brown spots, then flip it.
Spread a little ghee or butter over the cooked side. Flip again and apply ghee or butter to the other side.
Cook until both sides turn golden and crisp, pressing the edges gently with a spatula so the sharantha cooks evenly. You should see golden spots across the surface and crisp edges around the sides.
Once cooked, remove it from the tawa and let it rest for a few seconds before serving. This gives the layers a chance to settle while keeping the outside crisp.
How to keep the chicken seekh filling juicy inside the sharantha?
The key to a juicy chicken seekh filling is avoiding overcooking it. Minced chicken cooks relatively quickly, so keep the heat around medium and remove the filling once it is fully cooked and lightly browned.
Finely chopped onion, fresh herbs, and a little lemon juice also help keep the filling flavourful and moist. If the chicken mixture is very lean, a small amount of oil in the mixture or during cooking can help prevent it from becoming dry.
It is also better to cook the chicken seekh filling separately before stuffing the sharantha. This ensures the chicken is completely cooked while allowing you to get the sharantha golden and flaky without overcooking the filling.
What cut of chicken works best for seekh filling?
Minced chicken works best for a seekh-style filling because it mixes easily with the spices and herbs and can be shaped or spread without difficulty.
Chicken with a little natural fat generally gives a more tender and juicy result than extremely lean mince. If using very lean minced chicken, pay extra attention to cooking time so the filling does not become dry.
For a smoother seekh texture, the chicken should be finely minced, and the onion should be chopped very finely. Large pieces of onion can release excess moisture and make the mixture harder to bind.
Can chicken seekh sharantha be made without skewers?
Yes, since the chicken filling is being used inside the sharantha, there is no need to form traditional long seekh kebabs around skewers.
Simply shape the seasoned minced chicken into small, flat portions and cook them directly on a hot pan. Once cooked, they can be broken into smaller pieces and used as the sharantha filling.
This method is also easier for a homemade chicken seekh sharantha because you get the flavour and texture of seekh-style chicken without needing a grill or skewers.
What to serve with chicken seekh sharantha?
Chicken seekh sharantha pairs especially well with fresh, tangy, and cooling accompaniments. Mint chutney and coriander chutney are classic choices that bring freshness to the spicy chicken filling.
Thinly sliced onions with a squeeze of lemon make a simple and delicious addition. You can also serve the sharantha with mint yoghurt or plain yoghurt if you prefer something cooling alongside the warm spices.
For a complete meal, add a fresh cucumber and onion salad. If you enjoy a little extra heat, a spicy green chutney can take the flavour up another notch.
Conclusion
Chicken Seekh Sharantha brings the smoky and spiced flavour of a chicken seekh kebab into a golden flaky sharantha. The juicy minced chicken, aromatic spices, fresh herbs, and crisp outer layers make it a satisfying option for lunch, an evening snack, or a hearty meal.
For the best result, keep the chicken finely minced, cook the filling without drying it out, let it cool before stuffing, and roll the sharantha gently. Finish it with ghee or butter on the tawa for those golden, crisp layers.
Serve it hot with mint chutney, sliced onions, and a squeeze of lemon for a chicken roll-style meal with a delicious desi twist.
FAQs
Q: What cut of chicken works best for seekh filling?
Minced chicken works best because it combines easily with the spices, herbs, and other ingredients. Chicken with a little natural fat usually gives a more tender and juicy filling, while very lean chicken can become dry if overcooked.
Q: Can this be made directly in a pan without skewers?
Yes, skewers are not necessary for this recipe. The seasoned minced chicken can be shaped into small, flat portions and cooked directly on a pan. Once cooked, the pieces can be broken into smaller portions and stuffed into the sharantha.
Q: How spicy is the seekh mixture typically?
The spice level can be adjusted according to your preference. Green chillies, red chilli powder, garam masala, and black pepper give the chicken its heat, while lemon juice and fresh herbs balance the stronger spices. For a milder version, reduce the green chillies and red chilli powder.
Q: Can this be prepped ahead and frozen for later?
Yes, the chicken seekh filling can be prepared ahead and stored in the refrigerator for short-term use. For longer storage, the cooked filling can be portioned, cooled completely, packed in an airtight container, and frozen. Thaw it safely before using it to prepare the sharantha.
Q: What’s the best way to keep the filling juicy inside the wrap?
Avoid overcooking the chicken, especially on high heat. Use finely minced chicken, add fresh onion and herbs, and cook the filling only until it is completely done and lightly browned. Let it cool slightly before stuffing, and cook the final sharantha over medium heat so the outer layer becomes crisp without drying out the chicken.
