Savor the Flavors: Delicious Chicken Kathi Rolls Recipe

Chicken Kathi Roll Recipe

Ingredients:

For the Chicken Marinade:

• 300 grams (10.5 ounces) boneless chicken breast, diced
• 1 tablespoon oil
• ¾ to 1 teaspoon Kashmiri chili powder (adjust for heat)
• ¾ teaspoon garam masala
• ½ teaspoon salt (to taste)
• 2 tablespoons Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon kasuri methi (optional)

For Stir-Frying:

• 1½ tablespoons oil (divided)
• ¾ cup thinly sliced onions
• 1 cup thinly sliced bell peppers
• Optional: 3 to 6 eggs (for egg paratha)

To Assemble:

• 3 parathas or tortillas
• ⅓ to ½ cup sliced onions
• 2 green chilies, chopped
• Lemon wedges
• 1 teaspoon chaat masala (optional)
• Red chili sauce or mint chutney

Instructions:

1. Marinate the Chicken:
   • In a mixing bowl, combine oil, chili powder, garam masala, salt, yogurt, lemon juice, and kasuri methi.
   • Add the diced chicken and mix well. Cover and let it marinate for at least 30 minutes (or refrigerate for up to 48 hours).
2. Cook the Chicken:
   • Heat oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and tender, about 8–10 minutes. Remove from heat and set aside.
3. Prepare the Vegetables:
   • In the same pan, add more oil if needed. Sauté onions and bell peppers until they are soft but still crunchy.
4. Make Egg Parathas (Optional):
   • If using eggs, beat them in a bowl. Cook parathas on a hot griddle, pouring a little egg mixture on one side while cooking until set.
5. Assemble the Kathi Rolls:
   • Place a paratha or tortilla on a plate. Add a portion of the cooked chicken in the center.
   • Top with sautéed onions and bell peppers, chopped green chilies, chaat masala, and a drizzle of red chili sauce or mint chutney.
   • Roll tightly and secure with toothpicks or wrap in foil.
6. Serve:
   • Enjoy your Chicken Kathi Rolls hot with lemon wedges on the side!

This recipe is perfect for a quick meal or as a delicious snack!