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.
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.
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.
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.
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.
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.