📝 About This Recipe
Born on the bustling streets of Kolkata, the Kathi Roll is the quintessential Indian street food—a smoky, spice-marinated chicken kebab wrapped in a flaky, egg-washed paratha. This recipe captures the magic of the original 'Nizam’s' style, balancing succulent charred meat with the crunch of pickled onions and a zingy green chutney. It is a handheld explosion of textures and bold, aromatic flavors that brings the vibrant energy of India directly to your kitchen.
🥗 Ingredients
Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1/4 cup Greek Yogurt (thick or hung curd)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
Paratha (The Wrap)
- 2 cups All-Purpose Flour (Maida) (plus extra for dusting)
- 2 tablespoons Ghee or Oil (for the dough)
- 4 large Eggs (one egg per roll)
- 1/2 teaspoon Salt
The Toppings & Sauce
- 1 large Red Onion (thinly sliced into rings)
- 1/2 cup Fresh Cilantro & Mint Chutney (blended with green chilies and lemon)
- 2 teaspoons Chaat Masala (for sprinkling)
- 2-3 pieces Green Chilies (finely chopped in vinegar (optional))
👨🍳 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 salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or overnight in the fridge for maximum tenderness).
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2
Prepare the dough by mixing flour, salt, and ghee. Gradually add warm water and knead into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
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3
While the dough rests, prepare the quick-pickled onions by tossing the sliced onion rings with a pinch of salt, a squeeze of lemon, and a dash of chaat masala. Set aside.
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4
Heat 2 tablespoons of oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the marinated chicken pieces in a single layer.
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5
Cook the chicken for 8-10 minutes, turning occasionally, until the edges are slightly charred and the meat is cooked through. The moisture should evaporate, leaving the spices clinging to the chicken. Remove from heat.
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6
Divide the rested dough into 4 equal portions. Roll each portion into a thin circle (about 8 inches in diameter). For extra flakiness, fold the circle like a paper fan, roll it into a spiral, and then roll it out again into a flat circle.
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7
Heat a flat griddle (tawa) over medium heat. Place a paratha on it and cook for 1 minute until small bubbles appear. Flip and apply a teaspoon of oil or ghee on the cooked side.
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8
In a small bowl, lightly whisk one egg with a pinch of salt. Pour the egg directly onto the top of the paratha while it's on the griddle.
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9
Quickly flip the paratha so the egg side is face down. Press down with a spatula to ensure the egg cooks evenly and sticks to the bread. Cook for 1 minute until the egg is set.
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10
Remove the egg-washed paratha from the heat and place it on a clean board, egg-side up.
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11
Assemble the roll: Place a generous line of cooked chicken down the center of the paratha. Top with the pickled onions and a drizzle of green chutney.
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12
Sprinkle with a bit more chaat masala and chopped green chilies if you like it spicy. Roll the paratha tightly over the filling.
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13
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and serve immediately while hot.
💡 Chef's Tips
For the flakiest paratha, use the 'lachha' (layered) technique by brushing the rolled dough with ghee and dusting with flour before pleating. Don't overcook the chicken; thigh meat is preferred over breast as it stays juicy under high heat. If you want an authentic smoky flavor without a tandoor, use the 'dhungar' method: place a piece of hot charcoal in a small bowl inside the chicken pot, drizzle ghee on it, and cover for 2 minutes. Ensure the green chutney is thick; if it's too watery, it will make the paratha soggy. For a vegetarian version, substitute the chicken with paneer cubes and skip the egg wash.
🍽️ Serving Suggestions
Serve with a side of extra spicy green mint-cilantro chutney for dipping. Pair with a tall glass of sweet or salted Lassi to balance the spices. A cold Indian lager or a Thums Up (Indian cola) is the traditional street-side beverage choice. Serve with a few wedges of lime and extra raw onion rings on the side. Add a side of Masala Fries for a complete fusion fast-food meal.