The Chicken Kathi Roll is believed to have originated during the British colonial era in India. Nizam’s, a renowned eatery in Kolkata, is often credited with introducing this culinary delight. Initially, kebabs were wrapped in parathas or rotis, creating a portable meal for busy travelers and workers. Over time, the concept evolved, and the Chicken Kathi Roll, with its succulent filling and tangy accompaniments, became a favorite among food enthusiasts.
Ingredients:
For the chicken marinade:
- 500 grams boneless chicken, thinly sliced
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the Kathi Roll:
- 4 large or medium-sized roti or parathas (store-bought or homemade)
- 1 large onion, thinly sliced
- 1 large tomato, thinly sliced
- 1 cucumber, thinly sliced
- 2-3 green chilies, finely chopped (optional)
- Fresh coriander leaves, chopped
- Chaat masala (optional)
- 2-3 tablespoons oil or ghee for cooking
Instructions:
- In a mixing bowl, combine all the ingredients listed under “chicken marinade.” Mix well, ensuring the chicken slices are coated with the marinade. Cover the bowl and let it marinate for at least 30 minutes, or preferably refrigerate it for 2-3 hours to enhance the flavors.
- Heat a skillet or a non-stick pan over medium-high heat and add 1 tablespoon of oil or ghee. Once the oil is hot, add the marinated chicken slices and cook until they are tender and fully cooked. Stir occasionally to avoid sticking and burning. Set the cooked chicken aside.
- Warm the rotis or parathas on a tawa (griddle) or microwave them slightly to make them pliable.
- Assembling the Kathi Rolls: Place a roti or paratha on a clean, flat surface. Add a portion of the cooked chicken in the center of the roti. Top it with some sliced onions, tomatoes, cucumbers, chopped green chilies (if using), and fresh coriander leaves. You can sprinkle a pinch of chaat masala for an extra burst of flavor.
- Roll the roti over the filling tightly, starting from one end and folding in the sides to create a secure wrap or roll.
- If desired, you can secure the Kathi Roll with a parchment paper or aluminum foil to hold it together while serving.
- Repeat the process for the remaining rotis and chicken to make more Kathi Rolls.
- Serve the delicious Chicken Kathi Rolls with mint chutney, tamarind chutney, or tomato ketchup.
Enjoy your homemade Chicken Kathi Rolls as a scrumptious snack, lunch, or dinner option!
