Chicken Kati Roll
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Chicken (10 mins prep + 2 hours marination)
- b.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.
- c.Mix thoroughly until every piece of chicken is evenly coated.
- d.Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
- 2
Step 2
- a.Prepare the Paratha Dough (15 mins prep + 30 mins rest)
- b.In a separate mixing bowl, whisk together the maida, atta, and 0.5 tsp of salt.
- c.Add 1 tbsp of vegetable oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
- d.Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 3
Step 3
- a.Cook the Chicken Tikka (12-15 mins)
- b.Heat 2 tbsp of oil in a non-stick skillet or pan over medium-high heat.
- c.Place the marinated chicken pieces in a single layer, avoiding overcrowding the pan (cook in batches if needed).
- d.Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and develops a nice char on all sides.
- e.Remove from the pan and set aside.
- 4
Step 4
- a.Cook the Egg-Coated Parathas (15-20 mins)
- b.Divide the rested dough into 4 equal portions and roll them into balls.
- c.On a lightly floured surface, roll a dough ball into a thin 7-8 inch circle.
- d.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.
- e.Flip the paratha, drizzle about 1 tsp of oil around the edges, and cook for another minute until golden-brown spots appear.
- f.Flip again. Quickly pour 1/4 of the beaten egg mixture over the paratha and spread it evenly.
- g.Allow the egg to cook and set for 1-2 minutes. Flip one last time and cook for 30 seconds more.
- h.Remove from the tawa and keep warm. Repeat for the remaining dough balls.
- 5
Step 5
- a.Assemble and Serve the Kati Rolls (5 mins)
- b.Lay a warm paratha on a plate, egg-side up.
- c.Arrange a quarter of the cooked chicken tikka in a line down the center.
- d.Top the chicken with a generous amount of sliced red onions, chopped green chilies, and fresh coriander leaves.
- e.Sprinkle a pinch of chaat masala and a squeeze of the remaining lemon juice over the filling.
- f.Tightly roll the paratha. To make it easier to eat, wrap the bottom half of the roll in parchment paper or aluminum foil.
- g.Serve immediately while hot and fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic smoky flavor, use the 'dhungar' method: after cooking the chicken, place a small steel bowl in the pan, add a hot piece of charcoal, pour a drop of ghee on it, and cover the pan for 2 minutes to infuse the smoke.
- 2Using hung curd or Greek yogurt is crucial for a thick marinade that clings to the chicken and prevents it from becoming watery.
- 3Resting the dough is a non-negotiable step. It relaxes the gluten, making the parathas soft and easy to roll.
- 4For extra flaky parathas, roll out the dough, brush with oil, sprinkle with flour, and then fold it like a fan before rolling it into a spiral and then flat again.
- 5Don't overcook the chicken, as it will become dry and chewy. Cook on medium-high heat to get a good char quickly while keeping the inside juicy.
- 6You can add a layer of green chutney (mint-coriander) on the paratha before adding the chicken for an extra burst of freshness.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or 500g of sliced mushrooms. Adjust the marination time to 30 minutes for paneer and 15 minutes for mushrooms.
Healthier OptionHealthier Option
Use only whole wheat flour (atta) for the parathas and grill the chicken instead of pan-frying it to reduce the oil content. Add more vegetables like shredded cabbage or bell peppers.
Add SaucesAdd Sauces
Spread a thin layer of mint-coriander chutney or a drizzle of tamarind chutney on the paratha before adding the filling for extra layers of flavor.
VeganVegan
Use firm tofu or chickpeas for the filling and a plant-based yogurt for the marinade. Omit the egg wash on the paratha.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chicken and eggs provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The carbohydrates from the whole wheat and all-purpose flour in the paratha offer a significant source of energy to fuel your daily activities.
Rich in Beneficial Spices
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can aid digestion and boost overall health.
Frequently asked questions
A single homemade Chicken Kati Roll contains approximately 450-550 calories, depending on the amount of oil used and the size of the paratha. The chicken provides protein, while the paratha contributes carbohydrates and fat.