Chicken Kathi Roll Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch strips or bite-sized pieces so they roll easily.

In a medium bowl combine yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, red chili powder, garam masala, lemon juice, salt and 1 tablespoon oil. Whisk until smooth.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes still adds flavor.

When ready to cook, heat a skillet or grill pan over medium-high heat with 1 tablespoon oil. Remove chicken from the marinade, letting excess drip off, and add to the hot pan in a single layer. Cook for 3–4 minutes without moving to get a good sear, then stir or turn and cook another 3–4 minutes until cooked through and lightly charred. Internal temperature should reach 165°F (74°C). Remove from pan and set aside. If using skewers or grill, cook similarly until charred at edges.

While the chicken rests, wipe the same skillet clean and return to medium heat. Add 1 tablespoon oil and heat until shimmering.

Add cumin seeds and toast for 10–15 seconds until aromatic.

Add the sliced onions and bell pepper, season with turmeric, red chili powder and 1/2 teaspoon salt. Sauté, stirring occasionally, for 5–7 minutes until the onions are soft and edges begin to caramelize but still retain some bite.

If using green chilies, add them in the last minute of cooking. Stir in 2 tablespoons chopped cilantro, then remove the pan from heat and set the vegetable mixture aside.

Stir together 1/2 cup yogurt, chopped mint, 1 tablespoon cilantro, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and a pinch of black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to assemble.

Warm the parathas or tortillas: heat a clean skillet over medium heat, brush each side of a paratha with a little butter or oil and warm 30–45 seconds per side until flexible and slightly browned.

To assemble each roll, place a warmed paratha on a flat surface. Spread about 1–2 tablespoons of the mint-yogurt raita down the center of each wrap.

Top the sauce with a quarter of the spiced onion-pepper mixture (about 2–3 tablespoons), then add 1/4 of the cooked chicken (about 4 ounces) in a line down the center.

Optional: add pickled onions or raw sliced onions for crunch, and a sprinkle of chopped cilantro. Squeeze a lemon wedge over the filling to taste.

Fold both sides of the paratha over the filling (or roll tightly from one edge) to form a compact roll. Wrap in parchment or foil to hold, or serve open-faced.

Serve immediately with extra raita and lemon wedges on the side.