Chicken Kathi Roll

Name: Chicken Kathi Roll
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gms boneless chicken thighs; 2 tbsp oil; 1 cup finely sliced onions; 1/2 cup finely sliced ginger; 1/2 cup chopped coriander leaves; 2 chopped green chillies; 5 tbsp lemon juice; 1 tsp garam masala; 1 tbsp green chutney; 3 tbsp curd; 3 tbsp ginger garlic paste; 1 tsp Kashmiri red chilli powder; 1 tbsp jeera powder; 1 tbsp dhania powder; 1 1/2 tsp salt or to taste; 1 1/2 cup flour; 2 tsp oil; 1/2 tsp ajwain (carom seeds); as requried Salt to taste

Madhu Bindra @madhubindra

Juicy and tender chicken pieces in a lip-smacking masala. Chicken Kathi Rolls are a family favorite and always in high demand
#GA4
#Week21
#Roll

Madhu Bindra @madhubindra

Juicy and tender chicken pieces in a lip-smacking masala. Chicken Kathi Rolls are a family favorite and always in high demand
#GA4
#Week21
#Roll

Saved

Ingredients

1 hour

2 servings

250 gmsboneless chicken thighs
2 tbspoil
1 cupfinely sliced onions
1/2 cupfinely sliced ginger
1/2 cupchopped coriander leaves
2chopped green chillies
5 tbsplemon juice
1 tspgaram masala
1 tbspgreen chutney
For the marinade
3 tbspcurd
3 tbspginger garlic paste
1 tspKashmiri red chilli powder
1 tbspjeera powder
1 tbspdhania powder
1 1/2 tspsalt or to taste
For the rotis
1 1/2 cupflour
2 tspoil
1/2 tspajwain (carom seeds)
as requriedSalt to taste

Saved

Steps

1 hour

1

Cut the chicken thighs into small pieces. In a large bowl, marinate the chicken with the curd, ginger garlic paste, salt, Kashmiri red chilli powder, jeera powder, and dhania powder. Mix well and leave aside for 1-2 hours.
2

In the meantime, make the dough. Knead together the flour, oil, salt and ajwain (carom seeds). Keep aside to rest for 15-20 minutes.
3

To make the stuffing, heat 2 tbsp of oil in a pan. Add the marinated chicken and saute. Add a bit of water if required. Cook the chicken until tender and allow it cool.
4

In a large bowl, take the cooked chicken. Add in the onions, ginger, chopped coriander leaves, green chillies, lemon juice, garam masala, and green (dhania pudina) chutney. Mix well and keep aside.
5

Divide the dough into 8 equal portions. Roll them out into thin rotis. Cook the rotis on a hot tawa or griddle. Add a bit of oil on both sides for the color. Remove and keep aside.
6

To assemble, place the roti on a flat surface. Add a portion of the stuffing and roll them up.
7

Chicken Kathi rolls are ready to serve. Serve them hot with tomato ketchup or chutney of your choice.