Chicken Kathi Roll
Paratha rolled with tikka-spiced chicken, onion, and mint chutney.
For 2 servings
3 steps. 18 minutes total.
- 1
Step 1
- a.Whisk yogurt with ginger, garlic, red chili powder, garam masala, lemon juice, and salt.
- b.Toss the chicken breast pieces in the marinade until thoroughly coated.
- c.Refrigerate for 15 minutes to allow the flavors to penetrate and tenderize the meat.
TIPCut chicken into uniform 1-inch cubes to ensure even cooking and easy rolling. - 2
Step 2
- a.Roll out the whole wheat dough into thin circles and cook on a hot griddle until golden.
- b.Heat a small amount of neutral oil in a separate pan over high heat.
- c.Sear the marinated chicken for 6 minutes until fully cooked and slightly charred.
TIPEnsure the pan is smoking hot before adding chicken to get a restaurant-style char. - 3
Step 3
- a.Lay the warm parathas on a flat work surface.
- b.Layer the seared chicken, sliced onions, and fresh mint leaves in the center.
- c.Roll the parathas tightly and serve immediately while warm.
TIPWrap the bottom of the roll in parchment paper to prevent the filling from falling out.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic flaky texture, make lachha parathas. After rolling the dough, pleat it like a fan, coil it into a spiral, and then roll it out again.
- 2Using hung curd (yogurt with excess water drained) for the marinade results in a thicker coating that clings better to the chicken.
- 3For a smoky 'tandoori' flavor, place a small steel bowl in the center of the cooked chicken. Add a piece of live charcoal, pour a drop of ghee on it, and immediately cover the pan for 2-3 minutes.
- 4Do not overfill the rolls, as this can make them difficult to roll and eat.
- 5Prepare all components (chicken, sliced onions, chutney) beforehand and assemble the rolls just before serving to ensure the paratha stays crisp.
Adapt it for your goals.
Vegetarian
Create a Paneer Kathi Roll by replacing the chicken with 250g of paneer cubes. Follow the same marination and cooking process.
HealthierHealthier
For a higher-fiber option, substitute all-purpose flour with whole wheat flour (atta) or use a 50/50 blend to make the parathas.
Meat VariationMeat Variation
Use boneless mutton pieces for a Mutton Kathi Roll. Ensure the mutton is cooked until tender, which may require longer cooking time or a pressure cooker.
Egg FreeEgg-Free
The roll is equally delicious without the egg. Simply cook the paratha on both sides with oil until golden brown and skip the egg-spreading step.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chicken and egg provides high-quality protein, which is essential for muscle building, tissue repair, and maintaining overall body function.
Provides Sustained Energy
The paratha, made from flour, is a good source of complex carbohydrates that deliver a steady release of energy, keeping you feeling full and active for longer.
Rich in Beneficial Spices
The marinade uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can help support the immune system.
Frequently asked questions
One homemade Chicken Kathi Roll contains approximately 600-650 calories, depending on the amount of oil used and the size of the paratha. It's a substantial meal providing protein, carbohydrates, and fats.