Meal Prep · Indian
Chicken Kathi Roll
A delectable street food classic featuring succulent spiced chicken wrapped in a flaky paratha.
Ingredients
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Step-by-step- Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, black pepper, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- Prepare the Paratha Dough: In a large bowl, mix flour and salt. Add 1 tbsp oil/ghee and gradually add warm water, kneading to form a smooth, soft dough. Cover with a damp cloth and let it rest for 20-30 minutes.
- Cook the Chicken Filling: Heat 2 tbsp oil in a large pan or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Remove chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add a little more oil if needed. Add sliced onions and sauté until softened and light golden (about 5-7 minutes). Add bell pepper and green chilies (if using) and cook for another 3-4 minutes until tender-crisp. Return the cooked chicken to the pan and mix well with the vegetables. Garnish with fresh coriander.
- Make the Parathas: Divide the rested dough into 8 equal balls. Roll each ball into a thin circle (about 6-7 inches in diameter). Heat a tawa or flat griddle over medium heat. Place a paratha on it and cook for 30 seconds, then flip. Drizzle a little oil/ghee around the edges and on top, cooking until golden brown spots appear on both sides.
- Assemble the Rolls: Place a cooked paratha on a flat surface. Spread a spoonful of green chutney, followed by some sliced red onions. Spoon a generous amount of chicken filling in the center. Drizzle with tomato ketchup or chili sauce if desired. Roll it up tightly, folding in the bottom edge first, then wrapping with parchment paper or foil for easy handling. Serve immediately with lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover chicken filling and parathas separately in airtight containers. Wrap parathas individually to prevent them from drying out.
Freezer Up to 2 months
Freeze cooked chicken filling in a freezer-safe container. Parathas can be frozen raw (layered with parchment paper) or cooked, then reheated. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat chicken filling on the stovetop over medium heat until warmed through. Reheat parathas on a hot tawa/griddle with a little oil until soft and warm. Microwaving parathas can make them chewy.
Chef’s Corner
- For extra flaky parathas, brush a little oil or ghee on the rolled-out dough, fold it into a semi-circle, then again into a triangle before rolling it out a final time.
- Adjust the spice level of the chicken filling to your preference by increasing or decreasing the red chili powder and green chilies.
- Add a squeeze of fresh lemon juice over the chicken filling just before assembling for a bright, tangy finish.
- Experiment with different vegetables like shredded cabbage, grated carrots, or even scrambled eggs for added texture and nutrition.
