• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers

    Chicken Kathi Rolls

    Published: May 20, 2020 · Modified: Jan 20, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    1935 shares
    Jump to Recipe

    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.  

    3 chicken kathi rolls stacked
    Jump to:
    • What is a Kathi Roll
    • Ingredients for Chicken Kathi Roll
    • How to Make Chicken Kathi Rolls
    • Serving
    • Tips
    • Variations
    • More Indian Street Food Recipes
    • Recipe
    • Marination
    • Serving

    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. Also popularly known as Chicken Tikka Kathi or Kati rolls are a popular grab-and-go food, as the rolls can be individually wrapped in parchment paper for a hearty meal.

    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!

    What is a Kathi Roll

    Kathi Roll is one of India’s most popular grab-and-go street foods that originated in the state of West Bengal. The word Kathi or Kati means stick. Traditionally, the kebob meats were cooked on metal or wooden skewers and hence the word Kathi. These incredibly flavorful, succulent pieces of grilled meat (kebabs) are rolled into a soft flaky flatbread topped with spicy-tangy green chutney, sliced red onion slivers, and a dash of lime to make mouthwatering Kathi rolls.

    Ingredients for Chicken Kathi Roll

    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. 

    • Chicken - Boneless chicken works best for this recipe. I use chicken breasts but chicken thigh will result in a more moist filling
    • Peppers - A mix of colorful peppers adds a crunch and pop of color
    • Onions - You can use yellow, red, or sweet onions for this recipe.
    • Yogurt - Plain full-fat yogurt or greek yogurt is used in the marinade and helps the chicken cook tender and juicy
    • Spices - Kathi rolls need a few basic spices such as turmeric, red chili powder, and garam masala
    • Parathas - Store-bought Kawan Parathas or homemade whole wheat parathas work
    • Chutney - I love homemade green chutney but store-bought cilantro mint chutney also works
    chicken kathi rolls

    How to Make 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. 

    marinating chicken

    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.

    photos show how to make chicken kati roll filling

    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 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula. 

    photos showing how to cook frozen paratha

    Serving

    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.

    Tips

    1. 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.
    2. 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. 
    3. 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. 
    4. 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.  
    5. 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 and top it up with crisp red onions and fresh cilantro. Roll and enjoy hot. 
    6. 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.
    Kathi rolls with a pan of filling

    Variations

    1. 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 mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount. 
    2. 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.
    3. 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. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead
    holding chicken kathi roll

    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 

    More Indian Street Food Recipes

    Love this easy meal idea? Here are some more recipes you will enjoy:

    • Pav bhaji - a flavorful dish with vegetables and spices served with soft buttered rolls
    • Kheema Pav - spicy ground chicken curry served with buttery buns
    • Easy Vegetable Manchurian - no-fry version of the Indo Chinese popular dish
    • Hakka Noodles - stir-fried noodles packed with veggies in a soy, and garlic sauce
    • Misal Pav - Maharashtrian spicy moth bean curry served with buttery buns
    • Spicy Masala Burgers - easy chicken burgers with all the favorite Indian spices and flavors

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    chicken kathi rolls
    Print Recipe Pin Recipe Save Saved!
    4.85 from 19 votes

    Chicken Kathi rolls

    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
    Prep Time10 mins
    Cook Time20 mins
    Marinating Time20 mins
    Total Time50 mins
    Course: Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 180kcal
    Author: Archana Mundhe

    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
    • 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

    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.

    Marination

    1. 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. 
    2. 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.
    3. 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. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead.
     
    Outdoor Grill - 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. 
     

    Serving

    1. 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. 
    2. 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.
     
    Storing - 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. 

    Nutrition

    Calories: 180kcal | Carbohydrates: 10g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1022mg | Potassium: 650mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1359IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Cilantro Mint Chutney
    Falooda Recipe »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah says

      November 04, 2020 at 2:53 am

      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.5 stars

      Reply
    2. Shalini says

      November 10, 2020 at 10:28 pm

      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!5 stars

      Reply
    3. Sithi says

      December 07, 2020 at 6:29 pm

      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 recipe5 stars

      Reply
      • Archana says

        December 08, 2020 at 4:56 pm

        You can use a tablespoon of fresh lemon juice instead of yogurt

        Reply
    4. Manisha says

      April 19, 2021 at 10:13 pm

      This recipe is on point! Use one lb of chicken tenders and cut them into smaller pieces. Marinated it for about 3 hrs and just cooked according to directions! Easiest, fastest dinner on the table! Also made the cilantro mint chutney which was a hit! I used Kawan parathas too!5 stars

      Reply
    5. Century Foods says

      November 17, 2021 at 12:58 am

      Hi there! just found your article when I was looking to make Chicken Kathi Rolls.
      Thanks for sharing the very well-written and worth reading article.
      wish to see more in the coming days.5 stars

      Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    1935 shares
    • 195