Chicken Tikka Kathi Roll

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken cubes, hung curd, ginger garlic paste, 1 tbsp lemon juice, mustard oil, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, kasuri methi, and 1 tsp of salt.
   • Mix thoroughly until every piece of chicken is well-coated with the marinade.
   • Cover the bowl and refrigerate for at least 30 minutes. For best results, marinate for 2-4 hours to allow the flavors to penetrate deeply.
2. 2

   Prepare the Paratha Dough

   • In a separate mixing bowl, whisk together the maida (all-purpose flour), 0.5 tsp salt, and sugar.
   • Create a well in the center and add 1 tbsp of vegetable oil and about half the water.
   • Begin to mix, gradually adding more water as needed, until a soft, pliable dough forms. Knead for 7-8 minutes until smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
3. 3

   Cook the Chicken Tikka

   • Heat 2 tbsp of vegetable oil in a large non-stick skillet or pan over medium-high heat.
   • Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 10-12 minutes, turning the pieces every few minutes, until they are cooked through and have a nice char on all sides. The internal temperature should reach 165°F (74°C).
   • Remove the cooked chicken from the pan and set aside.
4. 4

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll out one ball into a thin circle, approximately 7-8 inches in diameter.
   • Heat a tawa or flat pan over medium heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-40 seconds until you see small bubbles forming. Flip it over.
   • Drizzle 1 tsp of oil on top and around the edges. Press down gently with a spatula and cook for another minute until golden-brown spots appear.
   • Flip again, drizzle another tsp of oil, and cook the other side until golden and cooked through. Repeat for all dough balls and keep the parathas warm in a cloth or casserole.
5. 5

   Assemble the Kathi Rolls

   • Lay a warm paratha on a clean surface or piece of parchment paper.
   • Spread 1-2 tablespoons of mint chutney evenly across the surface.
   • Arrange a quarter of the cooked chicken tikka in a line down the center of the paratha.
   • Top the chicken with a generous amount of sliced onions and capsicum.
   • Sprinkle with chaat masala and a squeeze of the remaining fresh lemon juice for extra tang.
   • Tightly roll the paratha from one side to encase the filling. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
   • Serve immediately while hot and fresh.