Chicken Kathi Roll
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Juicy and tender chicken pieces in a lip-smacking masala. Wrapped in an easy to go flour bread or roti. Try out this easy to cook recipe that is a family favorite and always in high demand.
- 250 gm boneless chicken thighs
- 2 tbsp oil
- 1 cup finely sliced onions
- 1/2 cup finely sliced ginger
- 1/2 cup chopped coriander leaves
- 1-2 chopped green chillies
- 5 tbsp lemon juice
- 1 tsp garam masala
- 1 tbsp green coriander and mint chutney
- 3 tbsp curd
- 3 tbsp ginger garlic paste
- 1 tsp Kashmiri red chilli powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 1/2 tsp salt or to taste
For the wraps/rotis
- 1 1/2 cup all-purpose flour
- 1/2 cup wheat flour
- 2 tsp oil
- 1/2 tsp carom seeds (ajwain)
- Salt to taste
To begin, take about 250 gms of boneless chicken thighs. You can use any kind of meat for this recipe, but red meat works best. Cut the chicken thighs into small pieces. In a large bowl, marinate the chicken with curd, ginger garlic paste, salt, Kashmiri red chilli powder, cumin powder (jeera) and coriander powder (dhania). Mix well and leave aside to marinate for 1-2 hours. In the meantime, make the dough for the rolls. Knead together all-purpose flour, wheat flour, oil, salt, and carom seeds (ajwain). Keep aside to rest for 15-20 minutes. To make the stuffing, heat 2 tbsp of oil in a pan. Add the marinated chicken and saute. Add a bit of water if required. Cook the chicken until tender. Turn off the heat and allow it cool.
In a large bowl, take the cooked chicken. Add in the finely sliced onions, ginger juliennes, chopped coriander leaves, chopped green chillies, and mix.
Add the lemon juice, garam masala, and green coriander and mint chutney. Mix well and keep aside.
Divide the dough into 8 equal portions. Roll them out into thin rotis. Cook the rotis on a hot tawa or griddle. Add a bit of oil on both sides for the color. Remove and keep aside.
To assemble, place the rotis on a flat surface. Add a portion of the stuffing and roll them up.
Chicken Kathi Rolls are ready to serve. Serve them hot with tomato ketchup or chutney of your choice.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Enjoy Outdoors More!
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