Chicken Kati Rolls

An Indian street food typically made with a protein, pickled or fresh veg, and a sauce that is all wrapped up in flaky paratha flatbread.

4-6 rolls
30 minutes
Ethan Chlebowski

Ingredients

Marinated chicken

  • Chicken Thighs, boneless, skinless
    6~2 lb
  • Salt
    two spoonfuls10 g
  • MSG
    a sprinkle3 g
  • Lime juice
    1/2 lime
  • Cumin
    a sprinkle2 g
  • Kashmiri Chili Powder
    a sprinkle1 g
  • Turmeric powder
    1/2 spoonful3 g
  • Black Pepper
    a spoonful5 g
  • Garlic
    4 cloves
  • Fresh ginger, crushed
    1" knob
  • Tomato Paste
    a spoonful10 g
  • Yogurt, plain
    50 g

Cilantro mint chutney

  • Lime juice
    1/2 lime
  • Roma tomatoes
    1/2
  • Salt
    a sprinkle5 g
  • Birds eye green chilies
    5
  • Cilantro
    a handful
  • Fresh mint
    ~15 leaves
  • Coconut, grated
    a spoonful15 g
  • Water
    as needed

For the roll

  • Paratha flatbreads
    4-6
  • Cucumbers, sliced
  • Pickled onions
  • Eggs, beaten
    1 per wrap

Method

Step 1: Marinate the chicken

Add the peeled garlic cloves and knob of ginger to a mortar and pestle and bash into a rough paste.

Cut the chicken into small cubes and add them to a large mixing bowl along with the salt, msg (if using), lime juice, ground cumin, chili powder, turmeric, black pepper, garlic, ginger, tomato paste, and plain yogurt. Mix well and coat every piece.

Cover and in the fridge for at least an hour or up to overnight for best results.

Step 2: Prepare chutney

While the chicken is marinating, prepare the chutney.

Add the lime juice, roma tomato, salt, green chiles, a handful of cilantro, the mint leaves, and grated coconut to a blender and pulse until completely smooth. Thin out with water as needed. Taste it! Add more salt or citrus juice as needed.

Step 3: Broil the chicken

Set the oven to on high.

Get out a baking sheet and evenly space the chicken so none of the pieces are touching, this will help with even cooking and better browning. Place under the broiler and cook for about 8 to 10 minutes, during which some pieces should develop.

Take them out and flip with a spatula once before cooking for another couple of minutes. Then set aside.

Step 4: Warm the parathas

Set a pan over medium heat and add some ghee or oil. Place a frozen or fresh-made paratha and gently cook until golden brown and crispy on both sides. Note: If you want to make it an egg roll, scramble one egg and pour it on one side of the golden brown paratha. Flip once and cook the egg face down, then remove from the pan before assembling the Kati roll.

Step 5: Assemble the rolls

Spread a spoonful or two of the chutney on the bottom followed by a serving of the chicken. Garnish with pickled onions, thinly sliced cucumber, and more chutney as needed. Optionally wrap up with foil or parchment paper to keep the fillings contained. Repeat with remaining kati rolls.

“While you could use any flatbread for these, they are best with homemade parathas. My version of these rolls uses a basic marinated sheet pan chicken, cilantro mint chutney, and of course plenty of pickled onions.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER ROLL
Calories582
49g
23g
42g

FAQ

What if I can’t find Kashmiri chili powder?

You can use cayenne pepper or any hot chili powder instead.

What if I can’t find paratha?

You could use naan or any flatbread as a substitute.

What if I can't find birds eye green chilies?

You can use 1-2 jalapeño or serrano peppers instead (Thai green chilies are pretty small). If you don't like heat, its ok to omit them entirely.