📝 About This Recipe
Originating from the bustling streets of Kolkata, the Kati Roll is the ultimate Indian street food, featuring succulent grilled meat wrapped in a buttery, flaky paratha. This version uses tender chicken thighs marinated in aromatic spices and yogurt, layered with a vibrant green chutney and pickled red onions. It is a harmonious explosion of smoky, tangy, and spicy flavors that brings the soul of Bengal right to your kitchen.
🥗 Ingredients
The Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1/2 cup Greek Yogurt (thick and plain)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
The Mint-Coriander Chutney
- 1 cup Fresh Cilantro (packed)
- 1/2 cup Fresh Mint Leaves
- 2 pieces Green Chilies (stemmed)
- 1/2 teaspoon Chaat Masala
The Wrap and Assembly
- 4 pieces Frozen Parathas or Tortillas (flaky Malabar parathas are best)
- 2 pieces Eggs (whisked with a pinch of salt)
- 1 medium Red Onion (thinly sliced into rings)
- 1 tablespoon Vinegar or Lime Juice (to quick-pickle the onions)
- 2 tablespoons Vegetable Oil (for frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken cubes with yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, and a teaspoon of salt. Mix thoroughly and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
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2
While the chicken marinates, prepare the chutney by blending cilantro, mint, green chilies, chaat masala, and a splash of water until smooth. Set aside in a small bowl.
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3
Prepare the 'Lachha' onions by tossing the sliced red onion rings with a tablespoon of vinegar or lime juice and a pinch of salt. This softens the bite and adds a bright pink color.
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4
Heat 1 tablespoon of oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer.
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5
Cook the chicken for 8-10 minutes, turning occasionally, until the edges are charred and caramelized and the meat is cooked through. Remove from heat and set aside.
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6
Wipe the skillet clean and heat it over medium heat. Place a paratha on the pan and cook for 1-2 minutes on each side until golden brown and crispy.
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7
Pour 2-3 tablespoons of the whisked egg directly onto the top side of the paratha in the pan. Quickly flip the paratha so the egg side is facing down.
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8
Cook for 30-45 seconds until the egg is set and attached to the paratha. Flip it back so the egg side is facing up and remove from the pan.
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9
To assemble, place the paratha on a piece of parchment paper or foil with the egg-side facing up.
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10
Arrange a generous portion of the cooked chicken in a line down the center of the paratha.
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11
Drizzle 1-2 teaspoons of the mint chutney over the chicken and top with a handful of the pickled onions.
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12
Sprinkle a pinch of chaat masala over the filling for that extra street-food 'zing'.
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13
Roll the paratha tightly around the filling. Wrap the bottom half of the roll in the parchment paper or foil to hold it together.
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14
Repeat with the remaining parathas and serve immediately while hot and crispy.
💡 Chef's Tips
For the most authentic flavor, use mustard oil in the chicken marinade if available. Do not overcook the chicken; thigh meat stays juicy, but once it loses its moisture, the roll becomes dry. If you don't have parathas, use high-quality flour tortillas, but brush them with plenty of butter to mimic the richness. Ensure your pan is very hot when adding the egg to the paratha so it creates a thin, even coating rather than a thick omelet. Always wrap the rolls in paper; it catches the drips and makes them much easier to eat on the go.
🍽️ Serving Suggestions
Serve with a side of extra mint chutney and a wedge of lime. Pair with a cold glass of Sweet Lassi or a salty Masala Chaas to balance the spice. A side of crispy masala fries or vegetable pakoras makes this a hearty meal. For a refreshing finish, serve with a simple cucumber and tomato kachumber salad. Enjoy with a hot cup of Masala Chai for a true Indian tea-time experience.