Looking for a pleasing, savory treat that channels the vibrant power of Indian food. This Chicken Kathi Roll recipe wraps tender, spiced chicken in a flaky paratha, extended with tangy chutney and crisp toppings. Perfect as a lunch at the go or a standout dinner, those rolls carry layers of taste and texture on the way to galvanize each food lover.
Ingredients:
For the Chicken Marinade & Filling:
- 500g boneless chicken, thinly sliced
- 1/2 cup Greek yogurt (or hung curd)
- 1 tbsp Tandoori masala
- 1 tbsp Garam masala
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp ginger garlic paste
- Salt, to flavor
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 redbell pepper , thinly sliced
- 1 tbsp oil
- Fresh cilantro, chopped (for garnish)
For the Paratha (Flatbread):
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1–2 tbsp oil
- Water
- 1 egg for each paratha
Additional Toppings:
- 1/2 cup pickled onions
- 2 tbsp green mint chutney
Instructions:
- Marinate the Chicken:
- In a huge bowl, combine the sliced Chicken with Greek yogurt, tandoori masala, lemon juice, turmeric, ginger garlic paste, and a pinch of salt.
- Mix well and permit the chicken marinate for at least half-hour. This step is crucial for growing the rich, fragrant flavors.
- Prepare the Filling:
- Now, heat the oil in a skillet over medium heat. Sauté the sliced onions and bell peppers till they flip soft and barely caramelized.
- Add the marinated Chicken (with its marinade) to the pan. Cook for approximately 7–10 minutes until the chook is soft with a well-coated, spicy glaze. Stir in chopped cilantro for freshness, then cast off from warmness.
- Make the Paratha:
- In a bowl, combine whole wheat flour, salt, and oil. Gradually upload water and knead to form a easy, company dough. Cover the dough and allow it relaxation for 15 minutes.
- Divide it into equal quantities, roll each element into a thin circle, and cook on a hot tawa or skillet till golden brown on each facets.
- To add extra richness, brush the rolled-out dough lightly with a beaten egg before cooking, growing an excellent, omelette-lined paratha.
- Assemble the Kathi Rolls:
- Lay a freshly cooked paratha on a easy floor. Spoon a generous supporting of the chook filling onto one facet. Top with pickled onions and drizzle inexperienced mint chutney over the filling.
- Carefully roll the paratha across the filling, tucking within the aspects as you visit shape a neat, hand-held wrap.
- Serve & Enjoy:
- Serve the hot Chicken Kathi Rolls with extra chutney or a crisp salad.
- These rolls are a fabulous fusion of spicy, tangy, and savory flavors, and its ideal for any occasion-from a lunch to a festive birthday party snack.
Tips & Variations:
- Crunch Factor: Add thinly sliced cucumber or shredded lettuce within the roll for additional crunch.
- Time Saver: If quick on time, use keep-bought parathas or tortillas in place of making the dough from scratch.
- Flavor Boost: Experiment with additional toppings like a squeeze of clean lime or a sprint of chaat masala for an additional zing.
