Chicken Kati Roll

Instructions

1. 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. 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. 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. 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. 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.
   • Serve immediately while hot and fresh.