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Juicy, smoky chicken tikka and crisp onions wrapped in a soft, flaky paratha with a tangy mint chutney. This iconic Kolkata street food is a flavor-packed meal perfect for lunch or dinner.
For 4 servings
Marinate the Chicken
Prepare the Paratha Dough
Cook the Chicken Tikka
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Juicy, smoky chicken tikka and crisp onions wrapped in a soft, flaky paratha with a tangy mint chutney. This iconic Kolkata street food is a flavor-packed meal perfect for lunch or dinner.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 688.83 calories per serving with 36.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook the Parathas
Assemble the Kathi Rolls
Replace chicken with 400g of paneer cubes or firm tofu. Marinate and cook using the same method, but reduce cooking time to 6-7 minutes to avoid making the paneer rubbery.
For a classic Kolkata-style roll, after one side of the paratha is cooked, flip it and crack a lightly beaten egg onto the surface. Spread it evenly and cook until the egg is set, then flip and cook the other side before assembling.
Substitute maida with whole wheat flour (atta) to make the parathas. You can also grill the chicken instead of pan-frying to reduce oil usage.
Add other vegetables like shredded carrots, cabbage, or bell peppers of different colors for more crunch and nutrition.
Chicken is a high-quality lean protein, essential for muscle repair, growth, and overall body function. A single roll provides a significant portion of your daily protein needs.
The use of hung curd in the marinade introduces beneficial probiotics, which support a healthy gut microbiome, aid digestion, and boost immunity.
Spices like turmeric, ginger, and garlic are packed with antioxidants and have anti-inflammatory properties that help combat oxidative stress in the body.
The paratha provides complex carbohydrates, which are the body's primary source of energy, making this roll a fulfilling and energizing meal.
A single homemade Chicken Tikka Kathi Roll contains approximately 450-550 calories, depending on the amount of oil used for the paratha and the fat content of the chicken and yogurt.
It can be a balanced meal. It provides protein from chicken, probiotics from yogurt, and carbohydrates from the paratha. To make it healthier, use whole wheat flour for the paratha, grill the chicken, and load it with fresh vegetables.
Absolutely! Paneer is an excellent substitute for chicken. Follow the same marination process and pan-fry the paneer cubes until golden. You can also use mushrooms or a mix of vegetables.
Yes, you can marinate the chicken overnight, prepare the paratha dough and store it in the fridge for up to 24 hours, and make the mint chutney 2-3 days ahead. Cook the chicken and parathas fresh for the best taste and texture.
The 'dhungar' method is best. Place the cooked chicken in a heatproof bowl. In a smaller steel bowl, place a piece of burning charcoal. Drizzle a little ghee or oil over the charcoal, and as it starts smoking, place it in the larger bowl with the chicken and cover immediately. Let it smoke for 2-3 minutes.
A chewy paratha is usually the result of not resting the dough long enough. Resting allows the gluten to relax, making the dough more pliable and the final paratha softer. Also, ensure you knead the dough until it's smooth and elastic.