Chicken Kathi Roll

Name: Chicken Kathi Roll
Total time: 5100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gms boneless chicken pieces; 2 Tbsp mustard oil; 2 Tbsp Kashmiri red chilli powder; As per taste Salt; as per taste Black salt; 2 Tbsp yogurt; 2 cups Refined flour; 2 Tbsp powdered sugar; 1 1/2 tsp Salt; 2 Tbsp ghee; As required Lukewarm warm to knead the dough; some Sliced capsicums; some Sliced onions; 1 tsp oil; Pinch Kashmiri chilli powder; Pinch Chaat Masala; as required Oil to fry the Paratha; as required Serve with sliced onions, lime wedges and chopped green chillies

Madhumita Bishnu @Madhubish27

Kolkata

#ChooseToCook
I choose to cook Chicken Kathi Roll because Kathi Roll symbolises Kolkata, the very essence of Kolkata good culture. Kathi Roll started in Kolkata and since then spread all across the city and outside the state in India. It’s a melt-in-mouth snack, main meal and how you would like to have it

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-10 mins, Cooking time-1hr15mins

2 servings

For Chicken Kathi Roll
250 gmsboneless chicken pieces
2 Tbspmustard oil
2 TbspKashmiri red chilli powder
As per taste Salt
as per taste Black salt
2 Tbspyogurt
For Paratha
2 cupsRefined flour
2 Tbsppowdered sugar
1 1/2 tspSalt
2 Tbspghee
As required Lukewarm warm to knead the dough
For Chicken Roll filling
some Sliced capsicums
some Sliced onions
1 tspoil
PinchKashmiri chilli powder
PinchChaat Masala
as required Oil to fry the Paratha
as required Serve with sliced onions, lime wedges and chopped green chillies

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Steps

Preparation time-10 mins, Cooking time-1hr15mins

1

For Paratha - in a bowl add Refined flour, salt, powdered sugar and ghee and with lukewarm water knead a soft dough, grease with oil and cover for 1 hr with a wet cloth
2

For Chicken Roll - wash the boneless chicken and slide into half, cut into 2” pieces
3

In a bowl add mustard oil, Kashmiri chill powder, black salt, salt, yogurt and mix well, add the chicken pieces and refrigerate for 1 hr
4

Take the bowl of chicken pieces and in a steel bowl add a burnt charcoal and little ghee, cover for 2 mins to get a Dhuandhar effect
5

Take skewers and place them in water for 30 mins
6

Take the skewers and place the chicken pieces on it. Take a grill and grease and place on the gas, place the skewers and on medium flame grill for 2-3 mins each sides. Set aside when done
7

In a pan heat oil, add sliced onions and sliced capsicums, pinch of Kashmiri red chilli powder, grilled chicken and Chaat Masala, cook for 2 mins and filling is ready
8

Paratha - take the dough and knead 8-10 mins on the kitchen top, make balls, grease and keep others covered. Take one ball and roll as thin as possible, apply oil and sprinkle refined flour. Fold like a fan and roll from right to left and tuck the edges inside
9

Grease and keep it covered
10

Roll the Lachha style Parathe and don’t apply any refined flour anymore
11

On a tawa roast the Parathe until brown in colour and sprinkle oil on the sides and cook both sides, set aside
12

For Assembling - Place the chicken pieces in the side and apply the onions and capsicums, chopped green chilies, lime juice and roll, tuck the parchment paper
13

Plate and enjoy
14

I choose to cook this classic dish from Kolkata

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on October 06, 2022 15:44

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you