Chicken Kathi Roll

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, dried fenugreek leaves, and 1 tsp of salt.
   • Mix thoroughly until every piece of chicken is well-coated.
   • Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for deeper flavor.
2. 2

   Prepare the Paratha Dough

   • In a separate mixing bowl, whisk together the all-purpose flour, 0.5 tsp salt, and sugar.
   • Gradually add lukewarm water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable.
   • Apply a few drops of oil over the dough, cover it with a damp cloth, and let it rest for at least 30 minutes.
3. 3

   Cook the Chicken Filling

   • Heat 2 tbsp of oil in a skillet or pan over medium-high heat.
   • Place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if needed).
   • Cook for 8-10 minutes, turning occasionally, until the chicken is golden brown, slightly charred, and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken from the pan and set aside.
4. 4

   Cook the Egg-Lined Parathas

   • Divide the rested dough into 4 equal portions and roll each into a ball.
   • Lightly flour a surface and roll one ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa or flat-bottomed pan over medium heat. Place the rolled paratha on the hot tawa and cook for about 30 seconds until small bubbles appear.
   • Flip the paratha, drizzle about 1 tsp of oil around the edges, and cook for another 30-40 seconds.
   • Flip again. Crack one egg directly onto the paratha and use a spoon to quickly spread it evenly over the surface.
   • Drizzle another tsp of oil, flip the paratha egg-side down, and gently press. Cook for 1-2 minutes until the egg is fully cooked and golden.
   • Remove from the tawa and keep it warm. Repeat for the remaining dough balls.
5. 5

   Assemble the Kathi Rolls

   • Lay a prepared paratha on a clean surface with the egg-side facing up.
   • Arrange a quarter of the cooked chicken filling in a line down the center.
   • Top the chicken with a generous amount of sliced red onions and chopped green chilies (if using).
   • Sprinkle a pinch of chaat masala over the filling and drizzle with green chutney.
   • Fold the bottom edge of the paratha up by about an inch, then tightly roll it from one side to the other to form a compact cylinder.
   • Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together. Serve immediately while hot.