Chicken Kathi Roll
Flaky, golden parathas wrapped around tender, spiced chicken, vibrant chutneys, and crunchy vegetables—this Chicken Kathi Roll is the perfect blend of bold flavors and irresistible textures! This Indian street food favorite features boneless chicken thighs marinated in an aromatic blend of yogurt, ginger-garlic paste, and warming spices like garam masala and cumin, then cooked to juicy perfection. Each paratha comes with a layer of egg for added richness, rolled up with a medley of toppings like tangy green chutney, sweet tomato ketchup, crisp onions, and zesty cilantro leaves. Easy to customize and ideal for an on-the-go meal or quick dinner, this recipe is a delicious way to elevate your weeknight cooking with the vibrant essence of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Yogurt
- 2 teaspoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Cumin powder
- 1 teaspoons Garam masala
- 2 teaspoons Lemon juice
- 1 teaspoons Salt
- 4 tablespoons Vegetable oil
- 2 cups Wheat flour (for parathas)
- 0.75 cups Water (for dough)
- 1 medium Onion (thinly sliced)
- 2 Green chilies (sliced, optional)
- 2 tablespoons Cilantro leaves (chopped)
- 4 tablespoons Green chutney
- 2 tablespoons Tomato ketchup
- 2 Eggs
Instructions
In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix well to create the marinade.
Add the boneless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred. Set aside.
In a mixing bowl, combine wheat flour and a pinch of salt. Gradually add water and knead the mixture into a soft, smooth dough. Cover and rest for 20 minutes.
Divide the dough into 4 equal portions. Roll each portion into a thin, round paratha.
Heat a skillet over medium-high heat and cook each paratha for 1-2 minutes on each side until golden spots appear. Remove from heat and set aside.
Beat the eggs in a small bowl. Heat 1 tablespoon of oil in the skillet, then pour a thin layer of beaten egg. Place one paratha on top of the egg while it is still wet. Let it cook for 1-2 minutes, then flip to cook the other side. Repeat for all parathas.
To assemble the rolls, spread a layer of green chutney and tomato ketchup on each paratha. Add cooked chicken in the center.
Top the chicken filling with sliced onions, green chilies (if using), and chopped cilantro leaves.
Roll the parathas tightly to form the Kathi rolls. Wrap the bottom half in parchment paper or aluminum foil for easy handling.
Serve warm and enjoy your homemade Chicken Kathi Rolls!
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 23.9 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 415 mg | 32% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
