Chicken Kathi Roll
A flavorful and vibrant Indian-style chicken Kathi roll featuring spiced grilled chicken, sautéed peppers and onions, and a fresh mint-cilantro chutney wrapped in a flaky, egg-layered paratha.
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🍳 Cooking Flow
Marinate diced chicken with spices, yogurt, and ginger-garlic paste, then skewer and grill. → Blend green chilies, garlic, cumin, lemon, cilantro, mint, ice, and yogurt to make the green chutney. → Sauté sliced bell peppers and onions in olive oil with salt and pepper. → Pan-fry frozen parathas and top with beaten egg to cook together. → Layer the egg paratha with chutney, sautéed vegetables, grilled chicken, and peppers, then roll up.
Cooking Steps
Brief Cooking Order
Marinate diced chicken with spices, yogurt, and ginger-garlic paste, then skewer and grill. → Blend green chilies, garlic, cumin, lemon, cilantro, mint, ice, and yogurt to make the green chutney. → Sauté sliced bell peppers and onions in olive oil with salt and pepper. → Pan-fry frozen parathas and top with beaten egg to cook together. → Layer the egg paratha with chutney, sautéed vegetables, grilled chicken, and peppers, then roll up.
Introduction
A flavorful and vibrant Indian-style chicken Kathi roll featuring spiced grilled chicken, sautéed peppers and onions, and a fresh mint-cilantro chutney wrapped in a flaky, egg-layered paratha.
Step 1
Cube the chicken into bite-sized pieces and place them in a mixing bowl.
Step 2
Add salt, coriander powder, garam masala, Kashmiri chili, turmeric, crushed kasuri methi, ginger-garlic paste, and Greek yogurt to the chicken. Mix thoroughly and allow to marinate.
Step 3
Prepare the green chutney: In a blender cup, combine green chilies, garlic cloves, cumin seeds, salt, a splash of water, lemon juice, cilantro, mint leaves, and a bit of ice. Blend until smooth, then add Greek yogurt and blend again until vibrant green and creamy.
Step 4
Sauté sliced bell peppers and red onions in a pan with olive oil, salt, and pepper until tender-crisp; set aside.
Step 5
Thread the marinated chicken evenly onto skewers and grill over medium-high heat until fully cooked with nice grill marks. Remove from skewers and chop into bite-sized pieces.
Ingredients List
Important Notes
Do not forget to add 1 tablespoon of ginger and garlic paste into the chicken marinade for authentic flavor.
Adding ice cubes to the blender when making mint-cilantro chutney prevents friction heat from discoloring the herbs, keeping the sauce bright green.
Frozen parathas can be pan-fried directly from frozen without thawing.
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