Chicken Kathi Roll Recipe

1. Prepare and marinate

Trim excess fat from the chicken thighs and cut into 1/2–3/4-inch strips. In a bowl combine plain yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, red chili powder, garam masala, lemon juice, salt and 2 tbs vegetable oil. Mix until smooth. Add chicken strips and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

2. Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs oil (if pan is nonstick use less). When hot, add marinated chicken in a single layer (cook in two batches if necessary). Sear without disturbing for 2–3 minutes to get color, then stir and continue cooking 4–6 minutes until cooked through and juices run clear. Reduce heat to medium, sprinkle crushed kasuri methi (if using) and 1/4 tsp black pepper, and stir for 30 seconds. Remove chicken to a plate and keep any pan juices; they will add flavor to the roll.

3. Sauté vegetables

In the same skillet, add 1 tbs oil or ghee and heat over medium. Add cumin seeds and let them sizzle for 10–15 seconds. Add thinly sliced onion and a pinch of salt; sauté until soft and beginning to brown, about 5–7 minutes. Add slit green chili and chopped tomato; cook 3–4 minutes until tomato softens and releases moisture. Season with 3/4 tsp salt and mix well.

4. Combine with chicken

Return the cooked chicken strips and any collected pan juices to the skillet with the onion-tomato mixture. Stir and cook together 2–3 minutes so flavors meld and liquid reduces slightly. Taste and adjust salt and pepper. Keep warm while you prepare the breads.

5. Warm and prepare breads

Heat a griddle or nonstick pan over medium heat. Lightly brush each paratha or tortilla with butter or oil and warm 1 minute per side until pliable and slightly golden. Alternatively, warm in oven at 180°C (350°F) for 5 minutes. Keep wrapped in a clean towel to stay soft.

6. Assemble the rolls

Lay a warm paratha flat. Spread about 1 tbsp green chutney and 2 tsp tamarind chutney along the center. Place a small handful (about 1/4 cup) shredded lettuce or cabbage down the middle. Spoon about 120–140 g (roughly 1/4–1/3 of the cooked chicken mixture) onto the lettuce in a line. Top with a tablespoon of thinly sliced onion, a sprinkle of chopped cilantro and a squeeze of lemon. Drizzle a little extra yogurt or chutney if desired.

7. Roll and finish

Fold one long edge of the paratha over the filling, then fold in the sides and roll tightly to enclose (like a burrito). If you’d like, toast the assembled roll seam-side down in a hot pan for 30–45 seconds to seal and add crispness. Wrap in parchment or foil for 1–2 minutes to help it hold shape, then serve immediately with extra chutneys and lemon wedges.

8. Sprinkle chopped cilantro and crushed black pepper over the filling before rolling if desired. Serve each roll with extra green chutney, tamarind chutney and lemon wedges. Leftover cooked chicken can be refrigerated for up to 3 days.