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. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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. However, if you don’t have the parathas in your freezer or plan this meal last minute, fret not. Try my whole-wheat parathas recipe and make them 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
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 1-½ 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.
Tips
Variations
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
