Keema Kulcha

Keema Kulcha Recipe | Stuffed Kulcha Recipe

Keema stuffed Kulcha (stuffed naan bread)
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 2 hours 33 minutes
Servings 4 People



  • 500 grams Refiend flour
  • 2 teaspoon yeast
  • 2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 4 teaspoon butter/oil
  • 1 cup Milk lukewarm
  • Water for making dough

For stuffing

  • 400 grams Chicken keema
  • 1 medium Onion finely chopped
  • 2 teaspoon Ginger-Garlic finely chopped
  • 1/2 teaspoon Cumin powder
  • 2 Green chilies finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Garam masala
  • 3 teaspoon Coriander finely chopped
  • Salt To taste
  • tablespoon Butter 2

For Garnishing

  • 3 tablespoon Butter
  • 1 teaspoon Coriander leaves chopped
  • 1 teaspoon kalaungi onion seeds



  1. Heat butter in a pan and add ginger garlic.
  2. Sauté for 2 minutes add finely chopped onions, sauté till translucent.
  3. Add minced chicken, salt, cumin powder, turmeric powder, garam masala and green chillies. Cook for 10-15 minutes or till keema becomes completely dry.
  4. Take it out in a plate add coriander leaves mix and let it cool.


  1. Take lukewarm water in a bowl, add yeast, sugar and salt. Cover it with a lid and let the yeast activate. 10 to 20 minutes will be enough for activating the yeast.
  2. Now take refined flour in a mixing bowl add yeast mixture, milk, water and make a soft dough out of it.
  3. Now apply oil and mix well. Cover it with a lid and let it sit in a warm place for 1-2 hours and let the yeast do the magic. After 1-2 hours your dough is ready to cook.


  1. Preheat your oven to 240 degree Celsius.
  2. Meanwhile, make tennis ball size round balls out of dough and stuff keema in it. Flatten it with the help of hands or roll it.
  3. Apply some butter, coriander leaves and kalaunji (onion seeds) over the keema kulcha.
  4. Put it in preheated oven and cook from both sides for 1.5 - 1.5 minutes each side.
  5. Take it out and apply some more butter.
  6. Your naan is ready to serve.

Recipe Notes