Chicken Kathi Roll Recipe

Prepare and Marinate

Cut chicken thighs into 1/2-inch pieces. In a bowl combine yogurt, ginger paste, garlic paste, garam masala, ground coriander, ground cumin, red chili powder, turmeric, salt, vegetable oil, and lemon juice. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for deeper flavor.

Heat 1 tablespoon oil or ghee in a wide skillet over medium-high heat. Add cumin seeds and let them sizzle about 10 seconds. Add thinly sliced onion and sauté 4–5 minutes until translucent and starting to brown on edges. Add sliced bell peppers and continue to sauté 3–4 minutes until slightly softened but still with bite. Sprinkle crushed kasuri methi, salt and black pepper, toss and transfer the mixture to a bowl to keep warm while you cook the chicken.

If making the masala separately: heat 1 tablespoon oil in a small pan over medium heat. Add chopped small onion and cook 3–4 minutes until translucent. Stir in garlic and ginger paste and cook 30 seconds. Add cumin powder, coriander powder, red chili powder and salt, stir for 20–30 seconds to bloom the spices. Add 2 tablespoons water and tomato paste or 2 tablespoons pureed tomato, simmer 2–3 minutes until mixture thickens into a loose masala. Remove from heat and set aside. (You can also make this in the same large skillet after removing chicken.)

Heat a large wide skillet or griddle over medium-high heat. Add 1 tablespoon oil. Add marinated chicken in a single layer (work in batches if needed) and spread out. Cook undisturbed 3–4 minutes until browned on one side, then stir and continue cooking 4–6 minutes until chicken is cooked through and any yogurt marinade has reduced and begun to caramelize. If using a hot grill or pan, you can get light char spots for extra flavor.

Push chicken to one side, add butter to the pan, then add the prepared onion-tomato masala and the 2 tablespoons tomato paste. Stir everything together, reduce heat to medium-low and simmer 2–3 minutes so the chicken absorbs the masala. Taste and adjust salt and chili. Stir in chopped cilantro and remove from heat.

Return the sautéed onions and peppers to the pan and toss with the cooked chicken so the vegetables warm through, about 1 minute. Squeeze a little lemon juice over the mixture to brighten flavors.

Warm chapatis or tortillas on a dry skillet or microwave for a few seconds. Spread about 1 tablespoon mint chutney across the center of each wrap, then 1 teaspoon mayo (or to taste).

Place about 3/4 cup of the chicken and vegetable filling along the center of each warmed wrap. Top with thinly sliced red onion and extra cilantro if desired. Squeeze with a wedge of lemon.

Fold the sides over the filling and roll tightly to form a cylinder. Optionally brush the outside with a little butter or ghee and toast on a hot skillet seam-side down for 30–45 seconds to seal and crisp the exterior.

Slice each roll in half on the bias and serve immediately with extra chutney and lemon wedges.