The chicken kathi roll or simply “chicken roll” as it’s known as in Kolkata (the birth place of this mouth watering treat) is my favourite street food snack. Ever. When you try it, you’ll know why. The classic chicken roll combo features a soft paratha layered with a fried egg, spicy chicken pieces traditionally cooked in a tandoor and red onion slices pickled in lime. Tastegasm much? (That is a word in the dictionary by the way. Well, The Urban Dictionary – but a dictionary nonetheless). On my first trip to Kolkata I ate loads of these and dragged my family to Nizam’s – the restaurant that “invented” the Kathi Roll. I can’t verify that fact, though what is certain is that their rolls were unbelievable.
When I returned home I was itching to recreate them. The kathi roll purists may note I have made a tweak to the classic (omitting the fried egg to make it slightly lighter) but my recipe still packs a punch and leaves you wanting more. Promise!
- 4 Lachha Parathas (Recipe: http://spicediary.com/2017/11/lachha-parataha-punjabi-layered-flatbreads/)
- 6 skinlesss boneless thighs, (approx. 750g) cut into 1” chunks
- 4 heaped tbsp yoghurt
- 2“ ginger, grated
- 3 garlic cloves, grated
- 2 tbsp oil
- 1 ½ tsp salt or according to taste
- 1 tsp garam masala
- ½ tsp haldi
- ½ tsp paprika
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp chilli powder or according to taste
- 2 tsp tandoori powder (optional)
- 2 tbsp mustard oil (you can use a normal cooking oil instead)
- 1 large onion, finely chopped
- 2 red onions, very thinly sliced
- 1 birds eye chilli, finely chopped
- Juice of 1 ½ limes
- ¼ tsp sugar
- Turn on your grill at the highest temperature setting & line a baking tray. Place all of the “to make the chicken” ingredients in a bowl & mix well.
- Scatter the chicken pieces on the baking tray & place in the grill for 12-14 minutes or until fully cooked and remove from grill. (The chicken should be white all the way through).
- Heat mustard oil in a pan. Add the onions & cook until light golden. Then add the grilled chicken & mix. Sautee for 2-3 minutes. Remove from heat. Check for salt and adjust accordingly.
- To make the salad, combine all ingredients together in a bowl. Allow to rest for 5 minutes. Taste for sweetness/sourness and adjust accordingly.
- To assemble the kathi roll, place a paratha on a plate, top with chicken and onion salad (as pictured) and roll up in foil.
- You can use paneer, red onions and green peppers instead of chicken to prepare vegetarian kathi rolls!
9 thoughts on “Chicken Kathi Roll (Eggless)”
It really was delicious! Wish I could attend your supper clubs!
Thank you Kerry! Would love to have you at one of our supperclubs 🙂
wonderful recipe! I feel very hungry after seeing the pics. Thanks for sharing.
Thanks so much Akash!
Combination of soft paratha and spicy chicken with curry rolled in paratha is so yummy. Already feeling hungry. I Will definitely try this. Thanks for sharing wonderful recipe!
Your recipe does not say to marinate the chicken ?? Just returned from India last week went to Nizam’s in Kolkata enjoyed the Kathi rolls
Lovely Colleen – they are amazing. So if you refer to step one on the recipe, it does say to place all the ingredients in the “make the chicken” list in a bowl. This is the marination step :). Hope this helps. If you have any further questions, please do just ask!
Thanks, Monica 🙂
Hi Monica, can I ask what you mean by garam masala? Are you referring to a shop bought powder or have you referenced a recipe for this elsewhere in the blog? Thanks!
Hi Hannah, I don’t have a recipe up but I do actually sell own my own homemade Garam Masala blend here: https://spiceclubuk.com/product/home-made-indian-garam-masala/
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