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Chicken Kathi Roll
Created by: Howcan Team
Ingredients
- 1 lb boneless chicken, cut into small pieces
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 4 parathas
- 1 onion, thinly sliced
- 1/2 cup chopped fresh coriander leaves
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix the chicken pieces with 1/2 cup of yogurt, 1 tablespoon of ginger-garlic paste, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Marinate for 30 minutes.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the marinated chicken and cook until the chicken is tender and the moisture has evaporated, about 15-20 minutes.
- Warm the parathas on a griddle or in a microwave according to package instructions.
- Place a portion of the cooked chicken on each paratha, top with sliced onions and chopped coriander leaves.
- Roll the parathas tightly and secure with a toothpick if needed.
- Serve the chicken kathi rolls hot with mint chutney or ketchup.
The Kathi Roll originated in Kolkata, India, and is a popular street food that has gained worldwide popularity. It consists of a paratha or flatbread wrapped around a filling of skewered, grilled meats, vegetables, and sauces. The dish was invented by Nizam's, a famous restaurant in Kolkata, and was initially made with kebabs wrapped in parathas. Today, the Kathi Roll can be found in various forms, with different fillings such as chicken, paneer, or lamb. The key to a delicious Kathi Roll lies in the marination of the meat and the flakiness of the paratha. Some of the best Kathi Rolls can be found in Kolkata, where the dish originated. However, many restaurants in India and around the world have put their own spin on this classic street food.
50 min
4
380 calories
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