Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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
Servings: 4
Calories: 180kcal
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
- 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.
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