Homemade Chicken Kathi Rolls for those who miss Indian street food. These tangy and spicy rolls are easy to assemble with only a few fresh ingredients and a simple cooking method. Just make sure you are using a non-stick pan to avoid the marination sticking and burning to the base of the pan. Why not use the frozen parathas for the rolls as they save a lot of time and effort. The combination of fresh homemade green chutney and sauces is what makes it special as every single bite bursts with flavours.
Equipment
- non stick pan
Ingredients
For marination
- 2 Chicken breasts (about 300 gm)
- 2 tbsp plain curd or greek yogurt
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tbsp lemon juice
- 1 tbsp tandoori chicken masala
- 1+1/2 tsp salt
For pan frying
- 2 tbsp cooking oil/ghee
- 1 tbsp ginger garlic paste
- 1/2 cup fresh coriander stems finely chopped
- 1 tbsp tandoori chicken masala
For rolls
- 2 eggs beaten with some salt
- 4 frozen roti/paratha
- 1 cup red onion thinly sliced
- lemon juice extra for sprinkle
- 1/2 cup coriander leaves finely chopped
- 1/2 cup mint chutney or green chutney
- 1/2 cup red chilli sauce or sriracha
- 1/2 cup mayonnaise
Instructions
Preparing Kathi Chicken
- Wash and cut chicken breasts into bite size chunks and marinade for at least 1 hour (overnight works best) using above marinade spices and ingredients.
- Heat oil or ghee in a pan and stir in the ginger garlic paste, cook till its golden and loses the raw aroma.
- Now add the marinated chunks and cook at medium heat for 5-6 mins, then cover and cook under low heat for the next 10-15 mins. Keep checking and flipping the chunks to avoid burning. Covering helps retain the moisture.
- Once the chicken is cooked, add on the chopped coriander stems and tandoori masala then leave the lid on top to let it all steam for a while. Then mix it up again just before assembling for rolls.
Preparing Parathas
- Heat the pan at medium low and spread a little oil or ghee, then pour 1/4th of the beaten egg (since we are making 4 rolls) and as the liquid spreads, immediately place the frozen paratha (one at a time) on top of the egg, then cover and let it cook for 2-3 mins.
- Now flip the paratha to cook the other side without egg. Prepare all parathas like this and keep aside.
Making rolls
- To make rolls, we need the side of paratha cooked with egg on the inside, so place the paratha on top of a plate with that side up.
- Spread some mint/green chutney all over the paratha, the top with chicken filling
- Add on the sliced onions, sauces and mayo, sprinkle on top with coriander and lemon juice, then roll up and enjoy warm.