The Chicken Kathi Roll is a beloved street food that originated in Kolkata, India, and has captured hearts across the subcontinent and beyond. This delicious wrap features tender, spiced chicken pieces rolled in soft flatbread with fresh vegetables and tangy sauces. What makes this dish special is its perfect balance of smoky grilled chicken, crisp onions, cool cucumbers, and zesty chutneys all wrapped in a warm, flaky paratha. Each bite delivers an explosion of flavors that will transport you straight to the bustling streets of India. This recipe serves 4 people and takes about 45 minutes to prepare and cook.
Ingredients for the Chicken
- 1 pound boneless chicken, cut into thin strips
- 2 tablespoons plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 1 tablespoon lemon juice
Ingredients for the Rolls
- 4 large flour tortillas or parathas
- 2 medium onions, thinly sliced
- 1 large cucumber, julienned
- 4 green chilies, finely chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 4 tablespoons mint chutney
- 4 tablespoons tamarind chutney
- 2 tablespoons butter
- 4 eggs, beaten (optional)
- Salt to taste
- Black pepper to taste
Preparing the Chicken Marinade
Start by making the marinade for your chicken. In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, and salt. Mix these ingredients thoroughly until you have a smooth, well-combined paste. The yogurt will help tenderize the chicken while the spices create that signature Kathi roll flavor.
Add the chicken strips to this marinade and mix well, ensuring every piece is coated evenly. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have more time, marinating for 2-3 hours will give you even better results as the flavors penetrate deeper into the meat.
Cooking the Chicken
Heat oil in a large pan or grill pan over medium-high heat. Once the oil is hot, add the marinated chicken pieces. Cook for 8-10 minutes, stirring occasionally to ensure even cooking. The chicken should develop a nice golden-brown color and be cooked through completely. In the last minute of cooking, add lemon juice for extra tanginess. Remove from heat and set aside.
Preparing the Vegetables
While the chicken cooks, prepare your fresh vegetables. Slice the onions as thinly as possible for the best texture. Cut the cucumber into thin strips or julienne them for a nice crunch. Finely chop the green chilies, and roughly chop the mint and cilantro leaves. Having everything ready makes the assembly process much smoother.
Making the Egg Layer
This step is optional but highly recommended for authentic flavor. Heat a non-stick pan over medium heat and add a little butter. Pour a thin layer of beaten egg into the pan, just enough to cover the bottom. Place one flatbread on top of the wet egg and press gently. Cook for about a minute until the egg sets, then flip the bread so the egg side faces up. This creates a protein-rich base that adds richness to your roll.
Assembling Your Kathi Roll
Now comes the fun part. Place your prepared flatbread on a clean surface with the egg side facing up if you made the egg layer. Spread about a tablespoon each of mint chutney and tamarind chutney across the center of the bread. Add a portion of the cooked chicken in a line down the middle.
Top the chicken with sliced onions, cucumber strips, chopped green chilies, mint leaves, and cilantro. Sprinkle a pinch of salt and black pepper over the vegetables for extra seasoning.
Rolling Technique
To roll your Kathi roll properly, fold the bottom edge of the bread up and over the filling. Then fold in the sides and continue rolling tightly from bottom to top. The key is to roll it snugly so the filling stays in place but not so tight that the bread tears.
Wrap the bottom half of each roll in aluminum foil or parchment paper. This not only makes it easier to eat but also keeps the roll warm and prevents the filling from spilling out.
Serving Suggestions
Serve your Chicken Kathi Rolls immediately while they are still warm. They are perfect as a complete meal on their own, but you can also serve them with extra chutneys on the side, some crispy potato chips, or a simple cucumber salad. A cold lassi or fresh lime water makes an excellent beverage pairing.
Tips for Success
For the best results, make sure your chicken is cut into uniform strips so they cook evenly. If your flatbreads are cold, warm them slightly in a dry pan before assembling to make them more pliable. You can prepare the chicken and vegetables ahead of time and assemble the rolls just before serving.
If you cannot find ready-made chutneys, you can make quick versions by blending mint leaves with yogurt and salt for mint chutney, or mixing tamarind paste with jaggery and water for tamarind chutney.
The beauty of Chicken Kathi Rolls lies in their versatility and the perfect harmony of flavors and textures in every bite. Whether you are making them for a quick lunch, dinner, or as party food, these rolls are sure to be a hit with everyone who tries them.
