Paneer Kathi Roll Recipe

Marinate

In a bowl combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, ground coriander, ground cumin, turmeric, garam masala and 1/2 tsp salt. Mix thoroughly so spices coat the chicken. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and infuse flavor.

If using kasuri methi, add it to the marinade and mix in. Reserve remaining kasuri methi for garnish if desired.

Sauté Vegetables

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced onions and cook 4–5 minutes until softened and just turning golden. Add sliced bell pepper and green chilies (if using) and sauté 2–3 minutes until slightly tender but still with bite. Season with a pinch of salt.

Cook Chicken

Push the vegetables to one side of the pan or remove briefly. Add remaining 1 tablespoon oil to the skillet and add marinated chicken in an even layer. Cook undisturbed 3–4 minutes to sear, then stir together with vegetables. Continue cooking 6–8 minutes, stirring occasionally, until chicken is cooked through (internal temperature 74°C / 165°F) and any excess liquid has evaporated. Taste and adjust salt. Stir in lemon juice and chopped cilantro. Keep the filling warm.

Heat 1 tablespoon oil or butter in a separate nonstick pan over medium heat. Add paneer cubes in a single layer and fry until golden brown on at least two sides, about 4–6 minutes, turning gently. Remove and drain on paper towel. Optionally sprinkle a pinch of chaat masala on the hot paneer for extra tang.

Warm the flatbreads or parathas briefly on a dry skillet or microwave so they are pliable (about 20–30 seconds in microwave or 30–45 seconds per side on skillet).

Spread about 1 tablespoon of green chutney or 2 tablespoons of yogurt raita down the center of each warmed flatbread.

Divide the chicken filling into six portions and place a portion down the center of each flatbread. Top with 3–4 fried paneer cubes, a few tomato slices and a small handful (about 1 tablespoon) of thinly sliced raw onion.

Sprinkle a little more cilantro and a squeeze of lemon over the filling. If you like, dust with a pinch of chaat masala for extra flavor.

To roll: fold one long edge over the filling, fold in the two short sides slightly, then continue rolling tightly to form a sandwich-style wrap. Optionally secure with toothpicks or wrap in foil to hold shape.

Heat a skillet over medium-low heat, lightly brush the outside of each roll with butter or oil, and toast each roll seam-side down 1–2 minutes per side until lightly crisp and warmed through. Serve immediately with lemon wedges and extra chutney or raita on the side.