Chicken kathi roll
Chicken kathi roll, from above
Non vegWest Bengal

Chicken kathi roll

Smoky chicken tikka in an egg coated paratha with onions and lemon. The roll that needs no plate.

60 minTime
36 gProtein each
mediumSpice
Kathi means stick2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
608kcalsame
36 gproteinsame
3 gfibresame
60minutessame

Chicken kathi roll, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless400 g boneless, cubed
Curd (plain yogurt, natural yoghurt)¼ cup
Ginger garlic paste1 tbsp
Kashmiri chilli powder1½ tsp
Garam masala1 tsp
Lemon juice1 tbsp
Maida (all-purpose flour, plain flour)2 cups
Wateras needed
Cooking oil (vegetable oil)for dough and cooking
Egg4 eggs
Onion1 large, sliced
Green chilli2, chopped
Chaat masala1 tsp
Saltto taste

Method

5 steps
  1. 1Marinate chicken with curd, ginger garlic paste, chilli, garam masala, lemon and salt.
  2. 2Knead maida, salt, oil and water into a soft dough. Rest.
  3. 3Skewer or pan cook chicken on high heat till charred in spots and no pink remains.
  4. 4Roll and cook layered parathas, pressing a beaten egg onto each.
  5. 5Fill with chicken, onion, chilli, lemon and chaat masala. Roll tightly.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Chicken kathi roll: a bread or rice, a side, something to drink and something sweet.

On the side Bengali aloo dum40 min
On the side Aloo posto30 min
To drink Kokum sharbat25 min
To drink Thandai30 min
Something sweet Rasgulla60 min
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