Chicken Kathi Roll

Name: Chicken Kathi Roll
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for paratha dough); 0.5 tsp salt (divided); 2 tbsp oil (for dough and layering parathas); 0.75 cup water (for kneading, add as needed); 400 g chicken breast (boneless, cut into thin strips); 0.25 cup yogurt (thick); 1 tbsp ginger-garlic paste (for marinade); 0.5 tsp red chili powder (for marinade); 1 pinch turmeric powder (for marinade); 0.5 tsp cumin powder (for marinade); 0.5 tsp garam masala (for marinade); 1 tbsp lemon juice (for marinade); 2 pcs onion (medium, thinly sliced); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 2 tbsp tomato ketchup (for sauce); 2 tbsp green chutney (for spreading); 2 pcs egg (beaten)

RATING

4.6/5(178)

TASTE SCORE

9/10

Flaky parathas wrapped around spiced chicken, soft onions, and a swipe of tangy sauce make this Kolkata favorite deeply satisfying. It is messy in the best way and perfect for a hearty snack or light meal.

PREP

25m

COOK

30m

SERVES

1 PIECE

544 cal

SERVINGS

METHOD · 9 STEPS

knead · ~25 min
Knead the paratha dough.
Mix all-purpose flour, 1 pinch salt, 1 tbsp oil, and water into a soft dough. Knead for 4 to 5 minutes until smooth, then cover and rest 20 minutes.
TIPA slightly soft dough gives a more pliable paratha that rolls without cracking.
mix · ~15 min
Marinate the chicken.
1.Add chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, 0.25 tsp salt, and lemon juice to a bowl.
2.Mix well until every piece is coated.
3.Set aside for 15 minutes while the dough rests.
prep · ~5 min
Prepare the filling and sauces.
1.Toss the onion with green chili and coriander leaves in a bowl.
2.Mix tomato ketchup and green chutney in a small bowl.
3.Keep both ready for assembling the rolls.
saute · ~10 min
Cook the chicken filling.
1.Heat 2 tbsp oil in a pan over medium-high heat.
2.Add the marinated chicken and spread it out in the pan.
3.Cook, stirring often, until the chicken is lightly charred in spots and fully cooked, 8 to 10 minutes.
4.Cook until the chicken reaches 165°F or 74°C and any extra moisture dries up.
TIPKeep the pan fairly hot so the chicken sears instead of stewing.
prep · ~8 min
Divide and shape the dough.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a small disc.
3.Brush lightly with the remaining 1 tbsp oil from the dough portion, fold, and roll again into a thin round paratha.
fry · ~12 min
Cook the parathas.
1.Heat a skillet over medium heat.
2.Cook one paratha at a time until light brown spots appear on both sides, about 1 to 2 minutes per side.
3.Use a little of the remaining 1 tbsp oil as needed while cooking all 4 parathas.
fry · ~5 min
Set the egg layer on the parathas.
1.Heat the same skillet over medium heat.
2.Pour a little beaten egg onto the skillet, place one cooked paratha on top, and cook until the egg sets, about 30 to 40 seconds.
3.Flip briefly so the egg side sticks to the paratha.
4.Repeat with the remaining parathas and egg.
TIPWork with a thin layer of egg so the roll stays easy to fold and eat.
assemble · ~5 min
Assemble the kathi rolls.
1.Place each egg-coated paratha on a work surface with the egg side facing up.
2.Spread a little ketchup-chutney sauce over the center.
3.Add a portion of chicken filling and top with the onion mixture.
4.Roll tightly into a wrap.
serve
Serve the chicken kathi rolls hot.

PRO TIPS

What to keep in mind.

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

1
Rest the dough fully so the parathas roll thin without springing back.
2
Keep the chicken strips thin and evenly sized so they char quickly before drying out.
3
Cook the chicken in a wide pan and avoid overcrowding, or the marinade will release water and stew.
4
Let the cooked chicken sit 2 minutes before filling so steam does not soften the paratha.
5
Slice the onions very thin so the rolls stay easy to bite and don’t burst open.
6
Use only a thin smear of the ketchup-chutney sauce; too much makes the wrap soggy.
7
Wrap the bottom half in butter paper or foil to keep the hot roll tight and less messy.