Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas make for one of India’s most epic street food – the Chicken Kathi Rolls. These visually delightful chicken rolls pack in so many complex flavors and freshness in every bite, I bet this will be a repeat on your dinner menu.
Chicken Kathi rolls are super easy to make, can be prepped ahead of time, and are an absolutely gratifying meal, whether you have it as dinner, lunch, or just an appetizer.
These mouth-watering rolls, also popularly known as Chicken Tikka Kati rolls are usually a fast-selling fare in most restaurants and eateries in India. A very popular grab-and-go food, Kathi roll makes a good lunch idea as the rolls can be individually wrapped in parchment paper for a hearty meal.
The best part about the Kathi rolls is that you can make them with your regular pantry ingredients. To cut down a bit of my work, I usually use the ready-made frozen Kawan parathas that are easily available at Indian grocery stores.
However, if you don’t have the parathas in your freezer or plan this meal last minute, fret not. Parathas are simple to make at home and are healthy too. Check out this recipe on how to make soft and tasty whole wheat parathas at home.
Tips
- Pat dry the chicken to remove any excess moisture before making pieces and marinating it. This will prevent the marinated chicken from becoming diluted and watery.
- How long should you marinate the chicken? – Since the chicken is cut into small bite-sized pieces they don’t need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well.
- I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken.
- You can even make a double batch of the filling ahead of time. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use.
- During summertime, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add nice smoky flavors. Place on cooked parathas, drizzle some mint cilantro chutney, top it up with crisp red onions and fresh cilantro. Roll and enjoy hot.
- For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
Variations
- Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount.
- I love to use the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
- My chicken Kathi roll recipe uses green and red peppers. However, feel free to use different colors of bell peppers that you like. Same for the onions.
- I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead
Thank you for all the lovely messages and for sharing the photos of your Paneer Kathi Rolls with me on Instagram and Facebook. I love seeing your creations! It makes me happy to see so many of you trying my recipes and adding them to your repeat menu.
Since many of you requested a non-vegetarian version of these amazing rolls, I am sharing this fail-proof recipe for all you chicken lovers. So go ahead and whip up the best ever Chicken Kathi Rolls and share your awesome pics with me!
Here is my step by step recipe with photos to make the best chicken kathi rolls:
Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins.
Make the filling: Heat 2 tablespoons of oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.
Looking to make a complete meal? Here are some of our favorite drinks that pair well with these Spicy Kathi Rolls:
- Mango Lassi – Cooling yogurt drink with mango is a perfect pairing with spicy foods
- Ginger Lemonade – favorite homemade lemonade
- Watermelon Juice – a quick 5-minute recipe for a refreshing drink
- Rose Falooda – This drink and dessert recipe makes a delicious pairing with Kathi roll for a Friday night get together or a game night
Love this easy meal idea? Here are some more recipes you will enjoy:
- Pav bhaji – Indian vegetarian sloppy Joe’s, this flavorful mix vegetable dish tastes best with buttered rolls
- Kheema Pav – Ground Chicken curry served with buttery buns
- Easy Vegetable Manchurian – Healthy-ish no fry version of the Indo Chinese popular dish
- Hakka Noodles – Noodles stir-fried in loads of veggies in a soy, garlic sauce
- Misal Pav – Traditional Maharashtrian Sprouted moth bean curry served with buttery buns
- Spicy Masala Burgers – Easiest chicken burgers with all of your favorite Indian spices and flavors
Chicken Kathi rolls
Ingredients
- 1 lb chicken breasts cut into bite sized strips
- 2 tablespoons oil
- 1 small red pepper thinly sliced
- 1 small green pepper thinly sliced
- 1 medium red onion thinly sliced
- ½ teaspoon kosher salt
Marinade Ingredients:
- 2 tablespoons plain yogurt
- 1 teaspoon ginger grated
- 1 teaspoon garlic pressed
- 1 to 2 teaspoons Kashmiri red chili powder
- 1 teaspoons garam masala
- ¼ teaspoon ground turmeric
- 1 tablespoon dried fenugreek leaves Kasoori methi
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
To Serve:
- 8 Kawan parathas cook per package instructions
- ½ cup Cilantro Mint Chutney https://ministryofcurry.com/cilantro-mint-chutney/
- 1 medium red onion thinly sliced
- ½ cup cilantro chopped
Instructions
- Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins.
- Make the filling: Heat oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
- Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
- Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.
Video
Notes
Marination
- Since the chicken is cut into small bite-sized pieces they don’t need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well.
- For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
- Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount.
- I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead.
Serving
- I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken.
- I have used the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
Sarah says
This recipe was wonderful! I even made the chutney and homemade parathas. The chicken was so aromatic and flavorful. Even my two toddlers enjoyed it. While I can’t say I’ll always have the time or motivation to make the parathas again, I will definitely be making the chicken and mint chutney again. Even without parathas, this would be great over rice.
Shalini says
Made this for dinner tonight and it was delicious! I didn’t have paratha so used Kerala porotta instead and was great. Thanks for the recipe.. will be making this again!
Sithi says
Love this recipe! We make it weekly but sometimes we don’t have yogurt. I’ve made it without and it is still delicious but wondering do you have any substitutes? Thanks for this awesome recipe
Archana says
You can use a tablespoon of fresh lemon juice instead of yogurt