Imagine this: tender, spiced chicken wrapped in warm, flaky parathas. A bite-sized explosion of flavor that dates back to the bustling streets of Kolkata, India. Chicken Kathi Rolls started as a clever idea from a famous eatery, Nizam’s, to serve kebabs on the go. Over time, they’ve transformed into one of India’s most loved street foods.

The best part? You can make this iconic dish right at home. My version is simple, packed with flavor, and perfect for any level of cook—whether you’re just trying your hand at cooking or a seasoned chef craving bold Indian flavors.

Quick Recipe Rundown

• Prep Time: 30 minutes (includes marination)
• Cook Time: 30 minutes
• Servings: 4 rolls
• Skill Level: Moderate
• Tools Needed:
• Mixing bowls
• Rolling pin
• Skillet or griddle
• Tongs

Make It Ahead:

• Marinate the chicken up to a day in advance.
• Prep the dough and refrigerate it for 24 hours.
• Cooked chicken filling stays fresh for 3 days in an airtight container.

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What You’ll Need

For the Chicken Marinade:

• 250g boneless chicken thighs (cut into small bits)
• 3 tbsp yogurt
• 3 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1½ tsp salt (adjust as needed)

For the Paratha Dough:

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 tsp oil
• ½ tsp carom seeds (ajwain)
• Salt to taste

For the Filling:

• 2 tbsp oil
• 1 cup thinly sliced onions
• ½ cup julienned fresh ginger
• ½ cup chopped coriander leaves
• 1–2 green chilies, finely chopped
• 5 tbsp lemon juice
• 1 tsp garam masala
• 1 tbsp coriander-mint chutney

Substitutions:

• Swap chicken thighs with chicken breast for lean meat.
• Use Greek yogurt for a thicker, creamier marinade.
• No carom seeds? Fennel seeds work as a great alternative.

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The How-To: Step-by-Step

1. Marinate the Chicken

• Mix yogurt, ginger-garlic paste, chili powder, cumin, coriander, and salt in a bowl.
• Toss in the chicken and coat each piece. Cover and let it soak up all that goodness for at least an hour (overnight = better flavor).

Pro Tip: Pat the chicken dry before marinating. Spices stick better that way.

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2. Prep the Dough

• Combine flours, carom seeds, salt, and oil.
• Add water slowly and knead into a soft dough. Cover and rest for 20 minutes.

What you’re looking for: Smooth, pliable dough—not sticky.

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3. Cook the Chicken Filling

• Heat oil in a pan over medium heat. Add the marinated chicken and sauté for 10–12 minutes or until fully cooked. Stir in a little water if the pan gets too dry.
• Once cooked, let it cool slightly. Then, mix the chicken with onions, ginger, coriander leaves, green chilies, garam masala, lemon juice, and chutney.

Pro Tip: Let the chicken cool before adding fresh ingredients so they stay crisp and vibrant.

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4. Make the Parathas

• Divide the dough into 8 portions. Roll each one out into thin, round circles.
• Toss them onto a hot griddle. Cook until golden spots appear on both sides. Add a brush of oil for extra flavor.

Keep an eye on it: Each paratha takes about 2-3 minutes.

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5. Assemble the Rolls

• Lay a paratha flat. Place a generous scoop of the chicken filling in the center.
• Fold one side over the filling and roll it tightly. Boom—your Chicken Kathi Roll is ready!

Pro Tip: Wrap the roll in parchment paper for that street food vibe.

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Make It Yours

Diet-Friendly Options:

• Gluten-free? Use GF flour or tortillas.
• Vegetarian? Paneer or sautéed mushrooms make excellent substitutes.

Adjust the Spice:

• Like it mild? Use less chili powder.
• Love the heat? Bring on the green chilies or add a splash of chili sauce.

Seasonal Flex:

• Toss in fresh veggies like spinach or zucchini for an extra twist!

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How to Serve & Store

Serving Ideas:

• Hot and fresh with a side of mint chutney, ketchup, or even sweet chili sauce. Pair it with a glass of lassi or masala chai for a cozy, complete meal.

Leftovers?

• Store leftover rolls in the fridge (airtight container) for up to two days. Reheat on a skillet or in the microwave, and they’re good as new.

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Chicken Kathi Rolls aren’t just food—they’re a vibe. Think of them as flavor-packed, grab-and-go treats that work for a snack, lunch, or even dinner. Whether you’re bringing back memories of street food or trying something new, this recipe is sure to hit the spot. Try it—you’ll love every bite!

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