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Recipes >> Chicken Recipes > Chicken Alla Keiv by Chef Munawar Latif

Chicken Alla Keiv

Chicken Alla Keiv
Prep Time
30 Mins + Overnight
Cook Time

45 Mins

4 - 5
Classic recipe of chicken ala keiv is meaty snack with herbs and butter. Chicken breast is flatten with rolling pin then butter and herbs mixture is placed in the center of chicken breast then rolled and coated with bread crumbs and eggs its deep fried to tender and crisp. Serve it with dips and salads.
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Source:  Chef Munawar Latif In Lively Weekends On Masala Cooking TV Channel
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  • Chicken Breast large 1 (with wings)
  • Oil for deep frying
  • Parsley sprigs to garnish
  • Lemon slices to garnish
  • Green Salad to serve
  • For the herb Butter:
  • Butter, softened 1 ½ oz
  • Grated Zest ½ tsp
  • lemon juice ¼
  • Chopped fresh parsley 1 tbsp
  • Chopped tarragon ¼ tsp.
  • Chopped green chilies 1 tsp
  • Garlic crushed 1 clove
  • Ground black pepper
  • For coating:
  • Egg 1
  • Oil 1 tsp.
  • Seasoned flour 1 cup
  • White breadcrumbs 3 oz

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Cooking Directions

  1. Blend the softened butter with the lemon zest and juice, the herbs, garlic and pepper, Shape into roll, place on greaseproof paper and chill until firm.

  2. Cut into 2 long sticks and freeze it.

  3. Place the chicken breasts between two sheets of cling film and beat gently with a heavy rolling-pin until flattened.

  4. Place a stick of herb butter in the centre and fold the meat over, tucking in the edges to completely enclosed it.

  5. Repeat with other sticks.

  6. Make the coating; beat the egg with 1 tsp water and oil.

  7. Dust the chicken breasts with the seasoned flour, then dip in the egg mixture and coat with the breadcrumbs, pressing on well.

  8. Chill for 30 minutes, then dip in egg and breadcrumbs, repeat the process, Chill, uncovered, for 3 hours or over night.

  9. Heat oil in a deep pan, and fry the chicken breasts, two at a time, for 6-8 minutes or until golden brown.

  10. Drain on kitchen paper and keep warm while frying the remaining chicken breasts.

  11. Garnish the chicken with parsley and lemon slices and serve with salad leaves.

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