Crispy Chicken Kati Roll Recipe
Bold, crunchy, and bursting with flavor — our crispy chicken kati roll features golden-fried chicken wrapped in soft, flaky roti.
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Ingredients
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For the Chicken Marinade
For the Coating
For the Roti
For Serving
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice to form a marinade.
- 2
Marinate Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Preparing the Coating
- 3
Make Coating
In a mixing bowl, combine all-purpose flour, cornstarch, and salt. Gradually add water, mixing until you achieve a smooth batter.
Making the Roti
- 4
Prepare Roti Dough
In a bowl, mix all-purpose flour and salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
- 5
Roll Roti
Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
- 6
Cook Roti
Cook each roti on a hot skillet with a little ghee or oil, flipping until golden brown on both sides. Keep warm.
Frying the Chicken
- 7
Prepare for Frying
Heat oil in a deep frying pan over medium heat. Dip the marinated chicken pieces into the batter, allowing excess to drip off.
- 8
Fry Chicken
Carefully place the battered chicken pieces into the hot oil. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Assembling the Kati Roll
- 9
Prepare Roti for Filling
Take a warm roti and place a few pieces of crispy chicken in the center.
- 10
- 11
Roll and Serve
Roll the roti tightly around the filling, folding in the sides to secure. Serve immediately.