Chicken Kathi rolls offer a delicious and satisfying weeknight dinner option. Originating from the bustling streets of Kolkata, India, these rolls traditionally consist of skewered meat wrapped in flaky parathas, often accompanied by fresh or pickled vegetables and a flavorful sauce. This recipe offers a weeknight-friendly version featuring oven-charred marinated chicken, a vibrant green chutney, and tangy pickled onions. A quick and easy egg kathi roll variation is also included for a vegetarian alternative.
To begin, preheat your oven to broil on high. Using a mortar and pestle, crush four cloves of garlic and a knob of peeled ginger with a pinch of salt into a coarse paste. This method releases more flavor compared to simply mincing.
Next, cut six boneless, skinless chicken thighs into bite-sized pieces. While chicken breasts can be used, thighs offer greater juiciness and flavor due to their higher fat content. Place the chopped chicken in a large bowl.
For the marinade, combine 10 grams of salt, 3 grams of MSG, the juice of half a lime, 4 grams of ground cumin, a spoonful of Kashmiri chili powder, half a spoonful of turmeric, 15 cranks of black pepper, 50 grams of plain Greek yogurt, 10 grams of tomato paste, and the prepared garlic-ginger paste with the chicken. Mix thoroughly with your hands until the chicken is evenly coated. This marinade provides a lower-calorie option by avoiding added oils, as the paratha itself contributes ample richness.
Spread the marinated chicken in a single layer on a baking sheet, ensuring space between each piece to promote even cooking and charring. If necessary, use two baking sheets. Broil for 8-10 minutes, or until the chicken develops crispy edges and a beautiful char. The natural fat from the thighs will render and sizzle during cooking.
While the chicken cooks, prepare the cilantro-mint chutney. In a blender, combine the juice of half a lime, half a diced Roma tomato, 5 grams of salt, five small green chilies (such as bird’s eye, serranos, or jalapenos), a generous handful of fresh cilantro, 15 fresh mint leaves, and 15 grams of unsweetened coconut flakes. Add a splash of water and blend until smooth. Adjust the consistency by adding more cilantro if needed. Taste and adjust salt and lime juice to your liking. This chutney complements the chicken perfectly.
Chicken marinating in a bowl with spices.
To assemble the kathi rolls, heat a pan over medium heat with a spoonful of ghee. Cook a frozen or fresh paratha until golden brown and crispy.
A common addition is to cook a scrambled egg directly onto the paratha, flipping it over in the pan. This method creates a classic street food variation, which will be demonstrated shortly. For the chicken kathi roll, spread a few spoonfuls of chutney on the paratha, followed by a generous portion of the cooked chicken, pickled onions, and thinly sliced cucumbers. Add more chutney as desired.
Wrap the paratha tightly, securing the bottom third with a piece of parchment paper to prevent greasy hands. Tuck the excess paper into the bottom of the roll.
Finished kathi roll wrapped in parchment paper.
For the classic egg kathi roll, simply fill the paratha with pickled onions, cucumbers, chili sauce, and tomato ketchup. Regardless of the fillings, kathi rolls always deliver a burst of flavors.
The combination of the flaky paratha, refreshing mint-cilantro chutney with a hint of coconut, and flavorful chicken creates a truly exceptional meal. These kathi rolls are perfect for a quick weeknight dinner or lunch. Prepare a larger batch of chicken and chutney to enjoy throughout the week.
