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Chicken Kathi Roll

Chicken Kathi Roll is a popular Indian street food that consists of succulent chicken kebabs wrapped in flaky parathas.
Prep Time20 minutes
Active Time1 hour
Course: Brunch, Main Course
Cuisine: Indian
Keyword: Chicken Recipes, Street Food Recipes
Yield: 6 no
Author: Amrita

Materials

For dough (outer covering of roll)

  • cups All-purpose flour
  • 2 tablespoon Vegetable Oil
  • Salt to taste
  • Water as required for kneading

For making filling

  • 500 gms Boneless Chicken Bite size pieces
  • 1 tablespoon Ginger Paste
  • tablespoon Garlic Paste
  • ½ teaspoon Red Chilli Powder
  • ¼ teaspoon Garam Masala Powder
  • ½ teaspoon Coriander Powder
  • 2 teaspoon Vegetable Oil
  • Salt to taste
  • 1 no Onion, big slice
  • 3 tablespoon Coriander Leaves chopped
  • 2 tablespoon Green Chilli chopped
  • 4 tablespoon Mustard Sauce (Kasundi)
  • 1 teaspoon Chaat Masala Powder
  • 3 tablespoon Lemon Juice

Making paratha (outer covering) for roll

  • 4 tablespoon Vegetable Oil for frying the rotis

Instructions

Preparation of dough

  • In a mixing bowl, take all-purpose flour, oil and salt. Combine well.
  • Add required water and knead a smooth dough.
  • Cover the dough with a damp cloth and allow to rest for 20 minutes.

Preparing the filling

  • Take chicken pieces in a bowl and add 1½ tablespoon lemon juice, ginger and garlic paste, red chilli powder, coriander powder, garam masala powder, salt and oil. Marinate the chicken pieces with the above spices and keep it for 15 minutes.
  • Meanwhile preheat oven at 220 degreed C (430F) for 10 minutes.
  • Now thread the marinated chicken pieces on to the skewers. If you are using wooden skewers, then do not forget to soak the skewers in water for at least 30 minutes to avoid burning.
  • Place the chicken skewers in preheated oven and roast it for 10 minutes and then flip over and roast for another 8-10 minutes.
  • Take the threaded skewers out of the oven once they are done.

Making paratha (outer covering for kathi roll)

  • Take the dough and divide it into six equal sized balls. Size of the balls are almost like a medium size orange.
  • Sprinkle some flour over the dough ball. Then roll lightly to make thin roti. You can add extra flour as needed when rolling.
  • Now place the roti on a hot skillet and cook both sides.
  • Spread some oil all over the roti and once the light golden blister appears turn the other side and apply little more oil and cook similar way.

Assembling the Chicken Roll

  • Place a piece of butter paper and keep the bottom portion of the paratha on it.
  • Now spread mustard sauce on the roti, take out the chicken pieces from skewers and arrange them in a row (make this line little apart from the centre).
  • Add sliced onions, chopped coriander leaves and green chilli. Drizzle some lemon juice and sprinkle chaat masala all over the chicken pieces.
  • Roll the paratha firmly and wrap along with the butter paper. Fold the bottom part of the butter paper inside the roll. Now chicken kathi roll is ready to eat.