Chicken Kathi Roll Recipe
Recipe information
Make Chicken Kathi Roll in just 1h 30m. Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney.
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Ingredients
Paratha
Omelette
Chicken Tikka
Kachumber
Green Chutney
Paratha
1. Making the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add water and knead until you achieve a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Rolling the Paratha
Divide the dough into equal portions and roll each into a ball. Roll each ball into a flat circle on a floured surface. Heat a skillet over medium flame and cook the paratha until golden brown on both sides, brushing with oil as needed.
Omelette
3. Preparing the Omelette
In a bowl, beat the eggs with milk, salt, and pepper. Heat oil in a non-stick pan over medium heat. Pour in the egg mixture and cook until set. Flip and cook for another minute. Remove from heat and set aside.
Chicken Tikka
4. Marinating the Chicken
In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, lemon juice, and salt. Add the cubed chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour.
5. Cooking the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken and cook until the chicken is tender and fully cooked, about 10-15 minutes. Stir occasionally to prevent sticking.
Kachumber
Green Chutney
7. Preparing the Chutney
In a blender, combine coriander leaves, mint leaves, green chili, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.
Assembly
8. Assembling the Kathi Roll
Take a paratha and place the omelette on top, followed by the cooked chicken tikka, kachumber, and a drizzle of green chutney. Roll it tightly and serve warm.
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