Chicken Kanti Roll

Name: Chicken Kanti Roll
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g Boneless Chicken (Cut into 1-inch cubes); 0.5 cup Curd (Whisked until smooth); 2 tbsp Ginger-Garlic Paste; 1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat); 1 tsp Fennel Powder; 0.5 tsp Dry Ginger Powder; 1 pinch Turmeric Powder; 0.5 tsp Garam Masala; 1.5 tsp Salt (1 tsp for filling, 0.5 tsp for dough); 3 tbsp Vegetable Oil (Or mustard oil for authentic flavor); 2 medium Onion (Cut into petals); 1 medium Capsicum (Cut into 1-inch cubes); 1 medium Tomato (Deseeded and cubed); 1 tbsp Lemon Juice (Freshly squeezed); 2 tbsp Coriander Leaves (Freshly chopped); 1.5 cup Atta (Whole wheat flour); 0.75 cup Water (For kneading, adjust as needed); 1 tbsp Ghee (For cooking rotis)

RATING

4.4/5(31)

TASTE SCORE

8/10

Succulent pieces of Kashmiri-style chicken kanti, stir-fried with onions and capsicum, wrapped in a soft roti with tangy mint chutney. A flavorful and hearty street-food classic from the valleys of Kashmir.

PREP

20m

COOK

25m

SERVES

1 ROLL

525 cal

SERVINGS

METHOD · 5 STEPS

Marinate the Chicken
1.In a large bowl, combine the chicken cubes, whisked curd, ginger-garlic paste, Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, garam masala, and 1 tsp of salt.
2.Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
3.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
Prepare the Roti Dough
1.In a separate mixing bowl, combine the atta and the remaining 0.5 tsp of salt.
2.Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
3.Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps relax the gluten.
Cook the Chicken Kanti Filling
1.Heat oil in a wok or heavy-bottomed pan over medium-high heat. Once hot, add the sliced onion petals.
2.Sauté for 2-3 minutes until the onions become translucent and slightly soft at the edges.
3.Add the cubed capsicum and continue to stir-fry for another 2 minutes. The vegetables should remain crisp.
4.Add the marinated chicken along with all the marinade to the pan. Increase the heat to high.
5.Stir-fry for 5-7 minutes until the chicken is sealed on all sides and the moisture from the curd begins to evaporate.
6.Reduce the heat to medium, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
7.Uncover, add the cubed tomatoes, lemon juice, and chopped coriander leaves. Stir-fry for 1-2 minutes until the tomatoes are just heated through but still hold their shape.
8.Ensure the final filling is semi-dry to prevent a soggy roll. Turn off the heat and set aside.
Make the Rotis
1.Divide the rested dough into 4 equal portions and roll them into smooth balls.
2.Lightly flour a clean surface and roll each ball into a thin circle, approximately 7-8 inches in diameter.
3.Heat a tawa (flat griddle) over medium-high heat.
4.Place a rolled roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip.
5.Cook the other side for about 45-60 seconds. Lightly brush the top surface with ghee, flip again, and cook for another 30 seconds, pressing gently with a spatula until golden-brown spots appear.
6.Repeat for the remaining dough balls. Keep the cooked rotis warm by stacking them in a cloth-lined container.
Assemble and Serve
1.Lay a warm roti on a plate or board.
2.Spread 1-2 tablespoons of mint chutney evenly across the surface.
3.Place a generous portion (about a quarter) of the chicken kanti filling in a line down the center.
4.Optionally, top with some fresh sliced onions or a sprinkle of chaat masala.
5.Fold the bottom edge of the roti up over the filling, then tightly roll it from one side to the other to form a secure wrap.
6.Serve immediately while the roti is soft and the filling is hot.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For a more authentic Kashmiri flavor, use mustard oil to cook the chicken kanti. Heat it until it's smoking lightly before adding the onions to reduce its pungency.
2
Do not overcrowd the pan when cooking the chicken. If needed, cook it in two batches to ensure it stir-fries properly rather than steams.
3
Ensure the curd used for the marinade is thick (hung curd is ideal) to prevent the marinade from becoming too watery.
4
To make the rotis softer, you can add a teaspoon of oil or ghee to the dough while kneading.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the chicken with 400g of paneer cubes or 500g of mixed vegetables like mushrooms, potatoes, and carrots. Adjust cooking time accordingly.

Wrap

Use store-bought laccha parathas, naan bread, or even large tortillas instead of homemade rotis for a quicker meal.

Sauce

Add a creamy element by drizzling a garlic-yogurt sauce or a tangy tamarind chutney inside the roll along with the mint chutney.

Spicier Version

Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining a healthy metabolism.

energy

Provides Sustained Energy

The whole wheat rotis are rich in complex carbohydrates and fiber, which provide a steady release of energy and promote digestive health.

leaf

Rich in Antioxidants

Spices like turmeric, ginger, and garlic, along with fresh vegetables like capsicum and tomatoes, are packed with antioxidants that help combat oxidative stress in the body.

QUESTIONS?

Frequently asked questions

A single Chicken Kanti Roll contains approximately 500-550 calories, making it a substantial and satisfying meal. The exact count can vary based on the amount of oil/ghee and the size of the roti.

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