Chicken Tikka Kathi Roll
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.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.
- c.Mix thoroughly until every piece of chicken is well-coated with the marinade.
- d.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
Step 2
- a.Prepare the Paratha Dough
- b.In a separate mixing bowl, whisk together the maida (all-purpose flour), 0.5 tsp salt, and sugar.
- c.Create a well in the center and add 1 tbsp of vegetable oil and about half the water.
- d.Begin to mix, gradually adding more water as needed, until a soft, pliable dough forms. Knead for 7-8 minutes until smooth and elastic.
- e.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
Step 3
- a.Cook the Chicken Tikka
- b.Heat 2 tbsp of vegetable oil in a large non-stick skillet or pan over medium-high heat.
- c.Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- d.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).
- e.Remove the cooked chicken from the pan and set aside.
- 4
Step 4
- a.Cook the Parathas
- b.Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- c.On a lightly floured surface, roll out one ball into a thin circle, approximately 7-8 inches in diameter.
- d.Heat a tawa or flat pan over medium heat. Place the rolled paratha on the hot tawa.
- e.Cook for about 30-40 seconds until you see small bubbles forming. Flip it over.
- f.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.
- g.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
Step 5
- a.Assemble the Kathi Rolls
- b.Lay a warm paratha on a clean surface or piece of parchment paper.
- c.Spread 1-2 tablespoons of mint chutney evenly across the surface.
- d.Arrange a quarter of the cooked chicken tikka in a line down the center of the paratha.
- e.Top the chicken with a generous amount of sliced onions and capsicum.
- f.Sprinkle with chaat masala and a squeeze of the remaining fresh lemon juice for extra tang.
- g.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.
- h.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 a smoky 'dhungar' flavor, place cooked chicken in a bowl. Put a smaller bowl with a piece of hot charcoal in the center, drizzle ghee on it, cover immediately, and smoke for 2 minutes.
- 2Using hung curd (strained yogurt) is key to a thick marinade that clings to the chicken.
- 3Resting the paratha dough is non-negotiable for a soft, non-chewy texture.
- 4Soak the sliced onions in ice-cold water for 10 minutes, then drain completely. This makes them extra crisp and reduces their pungency.
- 5Assemble the rolls just before serving to prevent the parathas from becoming soggy from the chutney and filling.
- 6For the most tender and juicy tikka, use chicken thighs instead of breast.
Adapt it for your goals.
Vegetarian
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.
Egg RollEgg Roll
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.
Healthier WrapHealthier Wrap
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.
Different FillingsDifferent Fillings
Add other vegetables like shredded carrots, cabbage, or bell peppers of different colors for more crunch and nutrition.
Why this is on our healthy list.
Excellent Source of Protein
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.
Gut-Friendly Probiotics
The use of hung curd in the marinade introduces beneficial probiotics, which support a healthy gut microbiome, aid digestion, and boost immunity.
Rich in Antioxidants
Spices like turmeric, ginger, and garlic are packed with antioxidants and have anti-inflammatory properties that help combat oxidative stress in the body.
Energy Boosting
The paratha provides complex carbohydrates, which are the body's primary source of energy, making this roll a fulfilling and energizing meal.
Frequently asked questions
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.