Description
The BEST Chicken Kathi Rolls are a flavorful, spiced Indian street food treat that’s perfect for brunch, dinner, or lunch. This recipe features juicy, marinated chicken cooked with fresh peppers and onions, all wrapped in soft, flaky parathas and topped with a tangy cilantro mint chutney. Bursting with vibrant flavors and easy to make in just 50 minutes, these rolls are customizable to your preferred spice level and are sure to become a family favorite.
Ingredients
For the Chicken:
1 lb chicken breasts, cut into bite-sized strips
2 tablespoons oil
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 medium red onion, thinly sliced
½ teaspoon kosher salt
Marinade Ingredients:
2 tablespoons plain yogurt
1 teaspoon fresh ginger, grated
1 teaspoon garlic, pressed
1 to 2 teaspoons Kashmiri red chili powder (adjust to taste)
1 teaspoon garam masala
¼ teaspoon ground turmeric
1 tablespoon kasoori methi (dried fenugreek leaves)
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
To Serve:
8 Kawan parathas (or your preferred brand, cooked per package instructions)
½ cup cilantro mint chutney
1 medium red onion, thinly sliced
½ cup chopped cilantro
Instructions
- Marinate the Chicken:
- In a bowl, combine the chicken strips with all the marinade ingredients (yogurt, ginger, garlic, red chili powder, garam masala, turmeric, kasoori methi, salt, and lemon juice).
- Mix well to coat the chicken evenly. Let the chicken marinate for 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Prepare the Filling:
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add the sliced onions, red and green peppers, and a pinch of salt. Cook for 3-4 minutes until they start to soften.
- Add the marinated chicken to the pan, spreading it in a single layer. Cook covered for 3-4 minutes on medium heat.
- Remove the lid and cook for another 2-3 minutes until the chicken is fully cooked and browned.
- Turn off the heat and stir in fresh chopped cilantro.
- Cook the Parathas:
- Heat a non-stick griddle or pan on medium-high heat.
- Place a Kawan paratha (or your choice of paratha) on the griddle and cook for 1-2 minutes on each side, pressing gently with a spatula until both sides are golden brown and crispy.
- Assemble the Kathi Rolls:
- Lay a cooked paratha flat on a clean surface.
- Spread 2 teaspoons of cilantro mint chutney evenly across the paratha.
- Add 2-3 spoonfuls of the cooked chicken and veggie mixture in the middle of the paratha.
- Top with sliced red onion and fresh cilantro.
- Roll up the sides of the paratha to the middle, securing the filling inside. You can use small toothpicks to hold them together.
- Serve and Enjoy:
- Serve your delicious Chicken Kathi Rolls hot, and enjoy them with extra chutney or a side salad.
Notes
- Make it Spicy: Increase the amount of Kashmiri red chili powder or add finely chopped green chilies to the filling for extra heat.
- Grilled Chicken: Grill the marinated chicken, onions, and peppers on a grill for a smoky flavor.
- Vegetarian Version: Swap the chicken for mushrooms, paneer, or potatoes for a vegetarian alternative.
- Non-Dairy: Use non-dairy yogurt in the marinade and add an extra teaspoon of lemon juice for tanginess.
- Add More Veggies: Add tomatoes, cucumbers, or lettuce inside the roll for extra crunch and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: chicken
- Method: Marinating, Sautéing, Grilling (optional)
- Cuisine: Indian
