Print

Chicken Kathi Roll Recipe

Chicken Kathi Roll Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A Chicken Kathi Roll is the perfect on-the-go meal. This beloved street food from Kolkata is a heavenly combination of tender, spiced chicken, fresh veggies, and soft, flaky parathas. Packed with bold Indian flavors, it’s versatile, filling, and easy to recreate at home!

Ingredients

Scale

For the Chicken Marinade

  • 250g boneless chicken thighs (cut into small pieces)
  • 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 to taste)

For the Dough

  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp oil
  • ½ tsp carom seeds (ajwain)
  • Salt to taste
  • Water (as needed, to knead soft dough)

For the Filling

  • 2 tbsp oil
  • 1 cup thinly sliced onions
  • ½ cup ginger juliennes
  • ½ cup chopped coriander leaves
  • 1–2 finely chopped green chilies
  • 5 tbsp fresh lemon juice
  • 1 tsp garam masala
  • 1 tbsp coriander-mint chutney (optional, for extra flavor)

Optional Add-Ons

  • Sautéed vegetables (like bell peppers or mushrooms) for a vegetarian twist
  • Chili sauce or mayo for added layers of flavor

Instructions

1. Marinate the Chicken

  • In a large bowl, mix yogurt, ginger-garlic paste, Kashmiri chili powder, cumin powder, coriander powder, and salt.
  • Add the chicken pieces, ensuring they’re evenly coated. Cover and marinate for at least 1 hour (or overnight for best results).

Pro Tip: Pat the chicken pieces dry before marinating to help the spices stick better.

2. Prepare the Dough

  • Combine all-purpose flour, whole wheat flour, carom seeds, salt, and oil in a mixing bowl.
  • Gradually add water to knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 20 minutes.

Visual Cue: The dough should feel smooth and elastic but not sticky.

3. Cook the Chicken

  • Heat oil in a skillet over medium heat. Add the marinated chicken and cook for about 10–12 minutes, stirring occasionally, until fully cooked.
  • Transfer the cooked chicken to a bowl and let it cool.

Common Mistake to Avoid: Don’t overcrowd the skillet—it can cause the chicken to steam instead of sear. Cook in batches if necessary.

4. Prepare the Filling

  • Once the chicken has cooled slightly, mix it with sliced onions, ginger juliennes, coriander leaves, green chilies, lemon juice, garam masala, and optional chutney.

Pro Tip: Adding fresh ingredients while the chicken is warm gives the filling an incredible depth of flavor.

5. Make the Parathas

  • Divide the rested dough into 8 equal portions and roll each into thin circles (about 6–8 inches in diameter).
  • Heat a griddle or skillet over medium heat. Cook the parathas one at a time, flipping until golden brown spots appear on both sides. Brush with oil for extra flavor, if desired.

Timing Guidance: Each paratha should cook in 2–3 minutes per side.

6. Assemble the Rolls

  • Place a paratha on a flat surface. Add a generous scoop of chicken filling in the center.
  • Fold one side over, then roll it tightly into a wrap. (Use parchment paper to secure and for easier handling.)

Pro Tip: Serving warm enhances the taste. Heat it up briefly in a skillet if needed.

Notes

Serving Suggestions

  • Pair with mint chutney, tamarind sauce, or sweet chili sauce.
  • Serve alongside lassi, masala chai, or lemonade for a complete meal.

Tips & Tricks

  • Resting the dough ensures softer parathas—don’t skip this step!
  • Prep ahead: Marinate the chicken and refrigerate overnight, or make the dough 24 hours in advance.

Storage & Reheating

  • Storing Leftovers: Keep assembled rolls in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in a skillet or microwave until warm. Avoid overcooking, as it can dry out the chicken and parathas.

Find it online: https://indianrecipe.info/chicken-kathi-roll/