My Art of Cooking

Tried and Tested

Chicken Kathi Roll

chicken-kathi-rollIngredients for the Chicken Stufing:

  • 500 gms boneless chicken, cut in 1-inch cubes
  • 5 tbsp cooking oil
  • 2 red onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp chili powder
  • 1/2 tsp chaat masala
  • 1 tsp Tandoori Chicken Masala
  • Salt to taste
  • Juice of 1/2 lime
  • A handful of fresh coriander leaves, finely chopped
  • 1 cup thinly sliced red onion for garnishing

Ingredients for the Dough:

  • 2 1/2 cups wheat flour
  • 1/2 cup all purpose flour
  • 2 tbsp yogurt
  • 3/4 tsp baking powder
  • 2 tbsp oil
  • 1 tsp salt
  • water to knead

Mix everything and knead with water to form a soft dough. Cover and keep aside for at least  30 minutes.

For the egg coating:

  • 2 eggs, whipped
  • Salt and pepper to taste
  • fresh coriander, chopped

Whip the egg, salt, pepper and coriander together in a bowl and set aside.


chicken Stuffing:

  1. Heat oil and add the finely chopped onions. Cook on medium heat until translucent and slightly brown
  2. Add the ginger and garlic paste, mix well, add the tomatoes. Mix again, and cook on high heat until the tomatoes are soft.
  3. Add all the powdered spices . Mix well, allow to cook for a minute.
  4. Add the chicken cubes. Stir well till chicken changes its color.
  5. Lower the heat, put a lid on the pan and allow the chicken to cook.
  6. After 10  minutes remove the lid and cook on high heat till the chicken dries.
  7. Garnish with coriander leaves and a handful of sliced onions. Set aside.

Making Chapatis (for roll):

  1. Divide the dough into roundels
  2. Take a rolling board, and roll out a circular disc like a chapati.
  3. Heat griddle and place the chapati on the heated  griddle. Cook one side then flip to cook the other side.
  4. Pour 1 tsp of oil on the griddle and coat the chapati with the oil. Keep aside.
  5. Add 1 tsp of oil on the griddle again and pour a little portion of beaten egg on the griddle. Quickly put a chapati on the egg and allow the egg to set.
  6. Flip the chapati over to the other side (egg side up) and cook till both sides are evenly fried.
  7. Remove the fried chapati from griddle. Keep aside.

Assembling the roll:

  1. Place the chapati (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the chapati.
  2. Place sliced onions,tomatoes, chopped green chillies and green sauce on the chicken cubes.
  3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
  4. Wrap the roll in a foil or butter paper and serve hot with tomato sauce / chilli sauce.
  5. Chicken Kathi roll is ready to eat..



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