Chicken Kathi Rolls Recipe

So, there I was, craving something that had all the flair of street food but the comfort of homemade goodness; that’s when the idea of whipping up some drool-worthy chicken kathi rolls struck me—bursting with flavors of India, rolled up in a warm, buttery embrace.

I adore creating colorful Chicken Kathi Rolls that are brimming with flavor and nutrition. The chicken gets its marvelous taste after marinating in yogurt, lemon juice, and such spices as the turmeric and garam masala that make anything they touch incredibly tender.

The other components of the filling are just as important; the fresh, no-crying-required onions in the rolls make them almost a complete meal. The sliced bell peppers add crunch, and you don’t have to eat it with the mint chutney, but doing so takes it to the next level.

Chicken Kathi Rolls Recipe Ingredients

• Boneless Chicken: High in protein and essential for muscle growth.
• Yogurt: Rich in probiotics, aids digestion, adds creaminess.
• Lemon Juice: Adds tanginess, high in vitamin C, boosts flavor.
• Ginger-Garlic Paste: Antibacterial properties, enhances flavor, aids digestion.
• Turmeric Powder: Anti-inflammatory, adds color, rich in antioxidants.
• Red Chili Powder: Provides heat, boosts metabolism, adds vibrant color.
• Garam Masala: Aromatic spice mix, enhances flavor profile, promotes warmth.
• Vegetable Oil: Medium for cooking, provides essential fats.
• Onions: Rich in antioxidants, adds sweetness, enhances texture.
• Mint Chutney: Refreshing, aids digestion, blends herbs and spices.

Chicken Kathi Rolls Recipe Ingredient Quantities

• 500 grams boneless chicken, cut into strips
• 1 cup yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• 4 to 6 roti or paratha (for wrapping)
• 1 cup sliced onions
• 1/2 cup sliced bell peppers
• 1/4 cup chopped cilantro
• 2 green chilies, sliced
• 1/2 cup mint chutney
• Butter for cooking

How to Make this Chicken Kathi Rolls Recipe

1. In a large bowl, mix together yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Blending these ingredients forms a marinade.

2. Place the chicken strips in a large, shallow dish and pour the marinade over the top, making sure every piece is well-coated. Cover and refrigerate for a minimum of 1 hour, though marinating overnight is preferable for optimum flavor.

3. In a pan over medium heat, warm the vegetable oil. Introduce the chicken that has been marinated and cook it until it is thoroughly done and just a bit charred, which should take about 8 to 10 minutes. Once it is ready, take the chicken off the heat and leave it be while you carry on.

4. In the same pan, add onions and bell peppers, cut into slices. Sauté until soft and slightly caramelized. Remove from heat.

5. To prepare roti or paratha, put each one on a hot griddle and warm them with a little butter until they are pliable and lightly toasted.

6. To put together the rolls, set a cooked roti or paratha on a flat surface. Spread a spoonful of mint chutney evenly over the top.

7. Place some cooked chicken strips along the center of the roti or paratha.

8. Sauté onions and bell peppers until the onions are translucent and the peppers are tender, about 5 to 7 minutes. Top your dish with those fabulous veggies. Another fabulous way to top your tacos is with Toum, a garlicky Lebanese sauce that has an airy texture and a flavor reminiscent of mayonnaise. Use it as you would sour cream, topped with fresh herbs, crumbled feta, or smoked paprika. And don’t forget to add fresh lime juice to the mix.

9. Roll the roti or paratha tightly around the filling to make a wrap. If needed, hold the wrap together with foil or parchment paper.

10. Warm the chicken kathi rolls and serve them with an additional mint chutney or a simple side salad. Relish your delightful culinary experience!

Chicken Kathi Rolls Recipe Equipment Needed

1. Large mixing bowl
2. Shallow dish
3. Measuring spoons
4. Knife
5. Cutting board
6. Pan
7. Griddle or skillet
8. Spoon
9. Spatula
10. Foil or parchment paper

FAQ

• Q: Can I use a different type of meat for this recipe?A: Yes, you can substitute boneless chicken with lamb, beef, or even paneer for a vegetarian option.
• Q: Is it necessary to marinate the chicken overnight?A: Although letting the meat soak overnight in the marinade will deepen the flavors, if you’re short on time, you should still be able to achieve good flavor penetrance by soaking the meat for at least 2 hours.
• Q: Can I make the roti or paratha at home?A: Totally! Roti or paratha made fresh will be a great addition to your Kathi Rolls.
• Q: How spicy is this recipe?A: This recipe is mildly spicy. You can make it more or less spicy by adjusting the amount of red chili powder and green chilies in the dish.
• Q: What can I serve alongside Chicken Kathi Rolls?They are tasty by themselves, but you can garnish them with extra mint chutney, raita, or a side salad to bring out the flavors.
• Q: How can I make the dish healthier?A: Whole wheat roti and less butter and oil for a lighter version. More bell peppers and onions than usual makes for an even more delicious, and more nutritious, version of this meal.
• Q: Can I prepare the rolls in advance?A: The chicken filling can be made ahead, and the rolls can be assembled just before serving, to guarantee refreshment.

Chicken Kathi Rolls Recipe Substitutions and Variations

For a vegetarian version, use paneer instead of boneless chicken; for a vegan option, use tofu.
Replace Greek yogurt with coconut yogurt or almond yogurt for a dairy-free alternative.
Substitute curry powder for garam masala if you cannot find it.
If you do not have access to roti or paratha, use whole wheat tortillas.
If fresh mint chutney is not available, use bottled mint sauce or make a rapid blend of mint leaves, cilantro, and lime juice.

Pro Tips

1. Enhance the Marinade: For a more aromatic and flavorful chicken, consider adding a bit of ground cumin and coriander to the marinade. These spices complement the existing ingredients and add depth to the flavor profile.