Chicken Kathi Roll Recipe
Description:
The Chicken Kathi Roll is a delightful and flavorful Indian street food that features spicy, marinated chicken tucked inside a soft, crispy paratha. It is made even more delicious with the addition of tangy pickled onions, crunchy bell peppers, and a sprinkle of chat masala, which elevates the taste to a whole new level. Perfect for a quick meal or snack, this dish is sure to be a crowd-pleaser.
Cuisine: Indian
Course: Main Course
Diet: Non-Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Wheat Flour (for paratha) | 1 cup |
| Oil | For kneading and cooking |
| Salt | To taste |
| Chicken Breast | 200g (thinly sliced) |
| Hung Yogurt | 1/4 cup |
| Tandoori Masala | 2 tbsp |
| Lemon Juice | 1 tbsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Ginger (finely chopped) | 1 tsp |
| Garlic (finely chopped) | 2 tsp |
| Onion (sliced thin) | 1 large |
| Green Bell Pepper (sliced thin) | 1 small |
| Pickled Onion | 1/2 cup |
| Chat Masala Powder | To sprinkle on top |
| Eggs | 2 (beaten) |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Instructions
-
Prepare the Chicken Marinade:
- Start by making the chicken tikka marinade. In a mixing bowl, combine the chicken breast, hung yogurt, turmeric powder, tandoori masala, lemon juice, and salt.
- Mix well, ensuring the chicken is fully coated in the marinade. Set it aside for 30 minutes to allow the flavors to meld.
-
Cook the Chicken:
- Heat oil in a pan or wok over medium heat. Add the finely chopped ginger and garlic and sauté for about 30 seconds until fragrant.
- Add the sliced onions and green bell peppers. Cook them for 3–4 minutes until softened.
- Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked through. Turn off the heat and set the chicken mixture aside.
-
Prepare the Paratha:
- In a separate bowl, combine the wheat flour, salt, oil, and water. Knead it into a smooth dough.
- Add 1 tablespoon of oil to the dough and knead again. Cover the dough and let it rest for 15 minutes.
- After resting, divide the dough into small balls. Roll each ball into a thin, round paratha.
- Heat a tawa (griddle) and lightly grease it with oil. Cook each paratha on both sides until golden and crispy.
- Once the paratha is done, add a beaten egg to one side of the paratha. Flip it over to cook the egg on the other side for 1–2 minutes. Remove from the tawa and set aside.
-
Assemble the Chicken Kathi Roll:
- Place the cooked paratha on a plate. In the center, add the cooked chicken mixture.
- Top with pickled onions and a sprinkle of chat masala for extra flavor.
- Roll the paratha around the filling, folding the edges to secure the contents inside.
-
Serve:
- Serve the Chicken Kathi Roll warm with coriander mint chutney and masala chai for the perfect combination.
Tips:
- You can make the parathas in advance and reheat them when ready to assemble.
- Adjust the spice level by adding or reducing the amount of chat masala and tandoori masala.
- For extra crunch, add thinly sliced cucumber or shredded cabbage to the roll.
This Chicken Kathi Roll recipe is perfect for a quick and satisfying meal. Whether you’re serving it as a street food-style snack or as a main course, it’s sure to impress with its delightful flavors and textures!
