Chicken Kati Rolls
Kati rolls are an Indian street food typically made with a protein, pickled or fresh veg, and a sauce that is all wrapped up in flaky parathas.
While you could use any flatbread for these, they are best with homemade parathas. My version of these rolls uses a basic marinated sheet pan chicken, cilantro mint chutney, and of course plenty of pickled onions.
Ethan Chlebowski
Ingredients
Marinated chicken
- chicken thighs, boneless, skinless6~2 lb
- salttwo spoonfuls10 g
- msga sprinkle3 g
- lime juice1/2 lime
- cumina sprinkle2 g
- kashmiri chili powdera sprinkle1 g
- turmeric powder1/2 spoonful3 g
- black peppera spoonful5 g
- garlic4 cloves
- fresh ginger, crushed1" knob
- tomato pastea spoonful10 g
- yogurt, plain50 g
Cilantro mint chutney
- lime juice1/2 lime
- roma tomatoes1/2
- salta sprinkle5 g
- birds eye green chilies5
- cilantroa handful
- fresh mint~15 leaves
- coconut, grateda spoonful15 g
- wateras needed
For the roll
- paratha flatbreads4-6
- cucumbers, sliced
- pickled onions
- eggs, beaten1 per wrap
Method
Step 1: Marinate the chicken
Add the peeled garlic cloves and knob of ginger to a mortar and pestle and bash into a rough paste.
Cut the chicken into small cubes and add them to a large mixing bowl along with the salt, msg (if using), lime juice, ground cumin, chili powder, turmeric, black pepper, garlic, ginger, tomato paste, and plain yogurt. Mix well and coat every piece.
- Cover and in the fridge for at least an hour or up to overnight for best results.
Step 2: Prepare chutney
While the chicken is , prepare the chutney.
Add the lime juice, roma tomato, salt, green chiles, a handful of cilantro, the mint leaves, and grated coconut to a blender and pulse until completely smooth. Thin out with water as needed. Taste it! Add more salt or citrus juice as needed.
Step 3: Broil the chicken
Set the oven on over high.
Get out a baking sheet and evenly space the chicken so none of the pieces are touching, this will help with even cooking and better . Place under the broiler and cook for about 8 to 10 minutes during which some pieces should develop.
Take them out and flip with a spatula once before cooking for another couple of minutes. Then set aside.
Step 4: Warm the parathas
Set a pan over medium heat and add some ghee or oil.
Place a frozen or fresh-made paratha and gently cook until and crispy on both sides.
- Note: If you want to make it an egg roll, scramble one egg and pour it on one side of the golden brown paratha.
Flip once and cook the egg face down, then remove from the pan before assembling the Kati roll.
Step 5: Assemble the rolls
Spread a spoonful or two of the chutney on the bottom followed by a serving of the chicken. Garnish with pickled onions, thinly sliced cucumber, and more chutney as needed.
Optionally wrap up with foil or parchment paper to keep the fillings contained. Repeat with remaining kati rolls.
