Chicken Kathi Rolls
A delicious Indian street food featuring marinated chicken wrapped in paratha with chutney and pickled onions.
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- •4 cloves Garlic
- •1 knob GingerPeeled
- •10 grams Salt
- •3 grams MSG
- •1/2 lime Lime juice
- •4 grams Ground cuminAbout a full spoonful
- •1 spoonful Kashmiri chili powder
- •1/2 spoonful Turmeric
- •15 cranks Black pepper
- •50 grams Plain Greek yogurt
- •10 grams Tomato paste
- •6 pieces Boneless skinless chicken thighsChopped into pieces
- •1 handful CilantroFresh
- •15 leaves Mint leavesFresh
- •15 grams Unsweetened coconut flakes
- •5 pieces Green chiliesBird's eye, serranos, or jalapenos
- •1/2 tomato Roma tomatoCubed
- •ParathaFrozen or fresh
- •1 spoonful Ghee
- •Pickled onions
- •CucumbersThinly sliced
- 1
Preheat the oven to broil on high.
1 min
- 2
Crush garlic and ginger with a sprinkle of salt into a paste using a mortar and pestle.
2 min
- 3
Chop chicken thighs into pieces.
5 min
- 4
Mix chicken with salt, MSG, lime juice, cumin, chili powder, turmeric, black pepper, yogurt, tomato paste, and garlic-ginger paste.
5 min
- 5
Spread chicken on a baking sheet with space between pieces and broil for 8-10 minutes.
10 min
- 6
Blend lime juice, tomato, salt, green chilies, cilantro, mint leaves, coconut flakes, and water into a smooth chutney.
5 min
- 7
Cook paratha in a pan with ghee until golden brown and crisp.
5 min
- 8
Assemble the roll with chutney, chicken, pickled onions, and cucumbers, then wrap tightly.
5 min
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