Tender, spicy chicken tikka pieces wrapped in a flaky, egg-coated paratha with crisp onions and a sprinkle of chaat masala. This iconic Kolkata street food is a flavor explosion in every bite, perfect for a quick lunch or a satisfying snack.
Prep30 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
598cal
40gprotein
51gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes)
0.5 cup Hung Curd (Or use Greek yogurt)
1.5 tbsp Ginger Garlic Paste
1 tbsp Mustard Oil (For the marinade)
2 tbsp Lemon Juice (Divided)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.25 cup Vegetable Oil (For cooking chicken and parathas)
0.75 cup Water (Warm, for kneading dough)
4 Eggs (Large, lightly beaten with a pinch of salt)
1 Red Onion (Large, thinly sliced into rings)
2 Green Chilies (Finely chopped, adjust to taste)
1 tsp Chaat Masala (For sprinkling)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken (10 mins prep + 2 hours marination)
In a large bowl, combine the chicken cubes, hung curd, ginger garlic paste, mustard oil, 1 tbsp lemon juice, all powdered spices (turmeric, red chili, garam masala, coriander, cumin), and 1 tsp of salt.
Mix thoroughly until every piece of chicken is evenly coated.
Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
2
Prepare the Paratha Dough (15 mins prep + 30 mins rest)
In a separate mixing bowl, whisk together the maida, atta, and 0.5 tsp of salt.
Add 1 tbsp of vegetable oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3
Cook the Chicken Tikka (12-15 mins)
Heat 2 tbsp of oil in a non-stick skillet or pan over medium-high heat.
Place the marinated chicken pieces in a single layer, avoiding overcrowding the pan (cook in batches if needed).
Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and develops a nice char on all sides.
Remove from the pan and set aside.
4
Cook the Egg-Coated Parathas (15-20 mins)
Divide the rested dough into 4 equal portions and roll them into balls.
On a lightly floured surface, roll a dough ball into a thin 7-8 inch circle.
Heat a tawa or flat skillet over medium heat. Place the paratha on the hot tawa and cook for 30 seconds until small bubbles appear.
Flip the paratha, drizzle about 1 tsp of oil around the edges, and cook for another minute until golden-brown spots appear.
Flip again. Quickly pour 1/4 of the beaten egg mixture over the paratha and spread it evenly.
Allow the egg to cook and set for 1-2 minutes. Flip one last time and cook for 30 seconds more.
Remove from the tawa and keep warm. Repeat for the remaining dough balls.
5
Assemble and Serve the Kati Rolls (5 mins)
Lay a warm paratha on a plate, egg-side up.
Arrange a quarter of the cooked chicken tikka in a line down the center.
Top the chicken with a generous amount of sliced red onions, chopped green chilies, and fresh coriander leaves.
Sprinkle a pinch of chaat masala and a squeeze of the remaining lemon juice over the filling.
Tightly roll the paratha. To make it easier to eat, wrap the bottom half of the roll in parchment paper or aluminum foil.
