Chicken Kathi Roll

Enjoy a delicious Chicken Kathi Roll, a popular Indian street food with spiced grilled chicken, tangy pickled onions, and chutney wrapped in a flaky paratha.

Why You’ll Love This Recipe

• Authentic Indian flavors with simple ingredients
• Perfect for meal prep – easy to make ahead
• Portable and convenient – great for lunch or on-the-go meals
• Customizable fillings to suit your taste
• Egg-coated paratha adds a unique touch of flavor and texture

Ingredients

For the Chicken Marinade:

• 300 grams (10.5 ounces) chicken breast, diced into ¾ to 1-inch pieces
• 1 tablespoon oil
• 2 tablespoons Greek yogurt
• 1 teaspoon lemon juice
• ¾ to 1 teaspoon Kashmiri chili powder (adjust to taste)
• ¾ teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
• ½ teaspoon salt

For the Parathas:

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ½ teaspoon salt
• 2 teaspoons sugar, dissolved in ½ cup warm water (optional)
• 2 tablespoons ghee or oil
• Water, as needed, to knead the dough

For the Pickled Onions:

• 1 large red onion, thinly sliced
• 1 tablespoon lemon juice
• Salt, to taste

For Assembly:

• 3 large eggs
• Green chutney or your preferred sauce
• Chaat masala, for sprinkling
• Oil or ghee, for cooking

Directions

1. Marinate the Chicken:

• In a bowl, combine oil, Greek yogurt, lemon juice, Kashmiri chili powder, garam masala, kasuri methi (if using), and salt. Mix well.
• Add the diced chicken pieces to the marinade, ensuring they are well-coated. Cover and let it rest for at least 30 minutes, or refrigerate for up to 48 hours.

2. Prepare the Paratha Dough:

• In a mixing bowl, combine all-purpose flour, whole wheat flour, and salt. Add the dissolved sugar (if using) and ghee or oil.
• Gradually add water and knead to form a soft, non-sticky dough. Cover and let it rest for 1 hour.

3. Pickle the Onions:

• In a bowl, mix the sliced onions with lemon juice and salt. Set aside to marinate.

4. Cook the Chicken:

• Heat a skillet over medium heat. Add the marinated chicken pieces and cook until fully cooked and slightly charred, about 8-10 minutes. Remove from heat and set aside.

5. Prepare the Parathas:

• Divide the rested dough into equal portions and roll each into a ball.
• On a floured surface, roll out each ball into a thin circle.
• Heat a skillet over medium-high heat and cook each paratha until golden brown spots appear on both sides, brushing with oil or ghee as needed.

6. Cook the Eggs:

• Beat the eggs in a bowl and season with a pinch of salt.
• In the same skillet, pour a portion of the beaten egg and immediately place a cooked paratha on top, pressing gently so the egg adheres. Cook for a minute, then flip and cook the other side for another minute. Repeat with remaining parathas and egg.

7. Assemble the Kathi Rolls:

• Place the egg-coated paratha on a plate, egg side up.
• Spread a layer of green chutney or your preferred sauce.
• Add the cooked chicken pieces and some pickled onions.
• Sprinkle with chaat masala.
• Roll the paratha tightly around the fillings to form a wrap.

Servings and Timing

• Prep Time: 30 minutes (plus marination and resting time)
• Cooking Time: 30 minutes
• Total Time: 1 hour (plus additional resting time)
• Servings: 3 rolls
• Calories per Serving: Approximately 350 kcal

Variations

• Paneer Kathi Roll: Swap the chicken for paneer cubes marinated in the same spices.
• Vegan Kathi Roll: Use tofu or mushrooms instead of chicken and replace eggs with plant-based alternatives.
• Spicy Kathi Roll: Add chopped green chilies or a dash of hot sauce for an extra kick.
• Cheesy Twist: Sprinkle grated cheese inside before rolling for a cheesy delight.
• Extra Crunch: Add shredded lettuce, cucumbers, or bell peppers for added texture.

Storage/Reheating

• Storage: Wrap assembled rolls in foil or parchment paper and store in the refrigerator for up to 2 days.
• Freezing: Freeze parathas separately for up to 1 month. Thaw and reheat before use.
• Reheating: Heat the roll in a skillet over low heat for a few minutes or microwave for 30 seconds.

FAQs

Can I make Kathi Rolls ahead of time?

Yes! You can prepare all the components in advance and assemble them just before serving.

What’s the best way to keep parathas soft?

Brush them with ghee or butter after cooking and keep them covered until assembly.

Can I bake the chicken instead of pan-frying?

Yes, bake at 375°F (190°C) for 20 minutes or until fully cooked.

Is there a substitute for green chutney?

You can use yogurt sauce, mayonnaise, or a garlic aioli for a different twist.

How do I make this recipe gluten-free?

Use gluten-free flour to make parathas or substitute with corn tortillas.

Can I use store-bought parathas?

Yes, pre-made parathas save time and work well for this recipe.

How do I make the roll crispier?

Cook the assembled roll on a skillet for 1-2 minutes to crisp up the paratha.

What other proteins can I use?

Lamb, beef, or shrimp can be used as alternatives to chicken.

Why is my chicken dry?

Marinating for at least 30 minutes and not overcooking will keep it tender and juicy.

Can I add more vegetables?

Absolutely! Bell peppers, carrots, or cabbage make great additions.

Conclusion

The Chicken Kathi Roll is a flavorful and satisfying dish that’s easy to make and perfect for any meal. With its juicy, spiced chicken, tangy onions, and soft, flaky paratha, it’s no wonder this street-food classic is a favorite. Try this homemade version and enjoy the delicious taste of India in every bite!

Chicken Kathi Roll

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• Author: Chef Clara
• Total Time: 1 hour (plus additional resting)
• Yield: 3 rolls 1x

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Description

Enjoy a flavorful Chicken Kathi Roll with spiced grilled chicken, tangy pickled onions, and chutney, all wrapped in a flaky paratha.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 300g (10.5 oz) chicken breast, diced
• 1 tbsp oil
• 2 tbsp Greek yogurt
• 1 tsp lemon juice
• ¾ – 1 tsp Kashmiri chili powder
• ¾ tsp garam masala
• 1 tsp kasuri methi (optional)
• ½ tsp salt

For the Parathas:

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ½ tsp salt
• 2 tsp sugar (dissolved in ½ cup warm water, optional)
• 2 tbsp ghee or oil
• Water, as needed

For the Pickled Onions:

• 1 large red onion, thinly sliced
• 1 tbsp lemon juice
• Salt, to taste

For Assembly:

• 3 large eggs
• Green chutney or preferred sauce
• Chaat masala, for sprinkling
• Oil or ghee, for cooking

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Instructions

• Marinate the Chicken:

  • Mix all marinade ingredients in a bowl. Add chicken, coat well, and marinate for at least 30 minutes (up to 48 hours in the fridge).

• Prepare the Paratha Dough:

  • Combine flours, salt, sugar (if using), and ghee/oil. Add water gradually to knead a soft dough. Let it rest for 1 hour.

• Pickle the Onions:

  • Mix sliced onions with lemon juice and salt. Set aside.

• Cook the Chicken:

  • Heat a skillet over medium heat. Cook marinated chicken until fully cooked and slightly charred, about 8-10 minutes. Set aside.

• Prepare the Parathas:

  • Divide dough into portions and roll into balls. Roll each into a thin circle and cook on a skillet until golden brown, brushing with oil/ghee.

• Cook the Eggs:

  • Beat eggs with a pinch of salt. Pour some onto a skillet, place a cooked paratha on top, press gently, and cook for 1 minute per side.

• Assemble the Kathi Rolls:

  • Place egg-coated paratha on a plate, egg side up. Spread green chutney, add chicken, pickled onions, and sprinkle chaat masala. Roll tightly.

Notes

• Adjust spice levels to taste.
• Use paneer or mushrooms for a vegetarian option.
• Can use store-bought tortillas instead of parathas for a quicker version.

• Prep Time: 30 minutes (plus marination/resting)
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian