Chicken Kathi Roll With Chilli Broccoli Salad Recipe

Marinate the chicken

Cut chicken thighs into 1/2-inch strips. In a bowl combine plain yogurt (120 g), ginger-garlic paste (2 tbs), lemon juice (1 tbs), red chili powder (1 tsp), ground cumin (1 tsp), garam masala (1/2 tsp), turmeric (1/4 tsp), salt (1 tsp) and 1 tbs vegetable oil. Add chicken, mix thoroughly so all pieces are coated, cover and refrigerate for at least 30 minutes (up to 4 hours).

Cook the marinated chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and when hot add the marinated chicken in a single layer. Sear without overcrowding, cook for 3–4 minutes per side until browned and cooked through (internal temp 74°C/165°F). Remove chicken to a plate and keep warm. If the pan gets too dry, add the remaining 1 tbs oil.

Sauté vegetables

In the same pan add thinly sliced onion (1 cup) and green bell pepper (1/2 cup). Sauté 3–4 minutes until softened and slightly caramelized. Add sliced tomato (1 medium) for 1 minute just to warm through. Return cooked chicken to the pan, toss with vegetables for 1 minute to combine. Taste and adjust salt.

Warm tortillas and assemble

Warm tortillas or parathas (4 each) in a dry skillet or oven for 30–60 seconds per side until pliable. Spread 1 tbs mint chutney onto each tortilla, place a quarter of the chicken-vegetable mixture down the center, drizzle with 15 g (about 1 tbs) plain yogurt, sprinkle chopped cilantro (about 1 tbs per roll). Fold bottom up and sides over to form a roll, brush with melted butter or ghee (1 tbs total divided) and briefly sear seam-side down in skillet to seal and caramelize, about 30–45 seconds. Keep warm wrapped in foil if making ahead.

Blanch the broccoli

Bring a pot of salted water to a boil. Add broccoli florets (300 g) and blanch for 1 minute until bright green and just tender. Immediately transfer broccoli to an ice bath (bowl of iced water) to stop cooking. Drain well and pat dry with paper towels.

Flash-sear for texture

Heat 1 tbs neutral oil in a skillet over high heat. Add blanched and dried broccoli and sear for 1–2 minutes until a few edges char slightly. This adds smoky flavor and texture. Remove to a bowl to cool slightly.

Prepare dressing and toss

In a small bowl whisk together soy sauce (2 tbs), rice wine vinegar or lemon juice (1 tbs), sesame oil (1 tsp), honey or maple syrup (1 tsp), minced garlic (1 tsp) and red chili flakes (1/2 tsp). Pour dressing over warm broccoli, add julienned carrot (1 medium), red bell pepper (1/2 cup), sliced spring onions (3 stalks), toasted sesame seeds (1 tbs), salt (1/2 tsp) and black pepper (1/4 tsp). Toss thoroughly to combine and let sit 5 minutes so flavors meld. Taste and adjust seasoning.

Serve

Serve the chilli broccoli salad chilled or at room temperature alongside the hot chicken kathi rolls. Garnish with extra spring onion greens or sesame seeds if desired.