Chicken Kathi Roll With Chilli Broccoli Salad Recipe
Make Chicken Kathi Roll With Chilli Broccoli Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Kathi Roll
Chilli Broccoli Salad
Method
Chicken Kathi Roll
- 1
Marinate the Chicken
In a bowl, combine yogurt, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Add the boneless chicken breasts and mix well. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Cook the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side, or until the chicken is fully cooked and has a nice golden brown color. Remove from heat and let it rest for a few minutes before slicing into strips.
- 3
Prepare the Tortillas
Warm the whole wheat tortillas (or parathas) on a skillet for about 30 seconds on each side, until they are soft and pliable.
- 4
Assemble the Kathi Roll
Place a few slices of the cooked chicken in the center of each tortilla. Top with sliced onions and chopped fresh coriander leaves. Roll tightly and secure with a toothpick if necessary.
Chilli Broccoli Salad
- 5
Blanch the Broccoli
Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
- 6
Prepare the Dressing
In a small bowl, whisk together olive oil, minced garlic, lemon juice, red chili flakes, salt, and black pepper.
- 7
Combine the Salad
In a large bowl, toss the blanched broccoli with the dressing until evenly coated. Adjust seasoning with more salt and pepper if needed.
- 8
Serve
Serve the Chilli Broccoli Salad alongside the Chicken Kathi Rolls for a refreshing and spicy complement.
