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 foods - 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.
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Chicken Kathi rolls are super easy to make, can be prepped ahead of time, and are an absolutely gratifying meal, whether you have them 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 in addition to the Kolkata Egg Rolls.
About the Ingredients
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.
- Chicken - Boneless chicken breasts, tenders, or thighs can be used for this recipe. Chicken thighs will result in a more moist filling.
- Peppers and Onions - A mix of colorful peppers adds a crunch and pop of color. I love to add red and green for a perfect pop of color and flavor.
- 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. 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.
- Parathas - 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.
- Chutney - I love homemade green chutney, but store-bought cilantro mint chutney also works.
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 refrigerated if marinating for more than 20 minutes.
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. Cook 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 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula.
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.
Helpful Tips
- Pat the chicken dry before cutting and marinating. This small step really helps! It keeps the marinade from getting watery and ensures the flavors stick to the chicken.
- No long wait needed! Since the chicken is cut into small bite-sized pieces, it doesn't need hours to marinate. About 15 to 20 minutes is perfect, just enough time while you prep the veggies or make the chutney. If you want to plan, you can marinate and refrigerate the chicken for up to 24 hours, too.
- Make the mint-cilantro chutney fresh! Trust me, it's worth it. The bright, herby flavors bring the spiced chicken to life and take the whole dish to the next level.
- Meal prep win: You can absolutely make a double batch of the filling ahead of time. It stays good in the fridge for up to 3 days, and you can even freeze it for later. Perfect for quick weeknight meals!
- Grill it up in summer: Take things outdoors and grill the marinated chicken, onions, and peppers for that irresistible smoky flavor. Serve it on warm parathas, drizzle on some chutney, and top with crisp onions and fresh cilantro. Then roll and enjoy!
- Dairy-free option: Skip the yogurt and use a non-dairy alternative, or just add a little extra lemon juice to the marinade for the same tangy kick.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
The BEST Chicken Kathi rolls
Recipe Video
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 kasoori methi (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.
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
Manisha says
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!
Century Foods says
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.
Sue says
Everyone loved these Kathi Rolls. Thank you for all the details in the recipe. It helped greatly. One question: when I cooked the peppers and onions it became watery. I did cover it for several minutes, could that be the problem? Thank you.
Archana says
I am so glad you enjoyed this. This is a staple in my home. Make sure you dry peppers after washing them and yes cook uncovered in a wide pan.
Archana Venkataraman says
These look delicious! My stove broke yesterday and I’m waiting for the replacement. Could you tell me the best way to cook this in the oven? Thanks!
Archana Mundhe says
Combine the marinated chicken with sliced onions and peppers. Drizzle 1 tablespoon of oil over a baking tray and spread the mixture evenly. Bake at 400°F for 20 or until the chicken is cooked through. Cut chicken into smaller pieces for better marination and faster cook time.
Archana Venkataraman says
Thank you so much for your quick reply!