Chicken Kathi Roll

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Stir together all marinade ingredients except the chicken, mix well, and taste; adjust salt and spice.
2. Pat the chicken dry if needed, add it to the marinade, mix well and rest while you prepare the rest (it can marinate up to 48 hours in the fridge).
3. Chop the onions, green chillies and bell peppers.
4. Put the thinly sliced onions and green chillies for assembly in a small bowl, sprinkle with a little salt and squeeze in the lemon juice. Cover and set aside.
5. Heat half the oil in a skillet, add the onions and bell peppers and sauté on high heat for 3 to 4 minutes until the raw flavour is gone. Remove to a plate.
6. Add the remaining oil to the skillet and spread it over the surface. Add the chicken and fry, turning it over at the 3-minute mark (6 to 7 minutes total).
7. When the chicken is cooked through, return the onions and peppers to the pan. Taste, and add salt, garam masala and red chilli powder if wanted. Mix well and turn off the heat.
8. Let the chicken cool completely so the rolls do not turn soggy.
9. Cook the frozen parathas following the package instructions.
10. Optional eggs: heat a non-stick pan with 1 tsp oil, pour 1 to 2 beaten eggs per roll, and let them set slightly. Place a paratha on the egg and press with a spatula until the egg is cooked through. If unsure, flip the paratha and cook until slightly puffy. Repeat for more egg parathas.
11. Move the parathas to a tray and cool slightly before wrapping.
12. To assemble, place a paratha on a tray, add chicken in the centre, then sliced onions, green chillies, chaat masala and red chilli sauce or green sauce/mint chutney. Fold the sides to the centre and wrap in parchment paper if wanted. Repeat for more rolls.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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