Chicken Tikka Kathi Rolls

It’s 6pm and you need dinner fast. If you’re craving something smoky and comforting, these Chicken Tikka Kathi Rolls are for you. They bring the best of Indian street food to your table. You will love how simple and satisfying this meal is.

Why You’ll Make This Again

This recipe is a total lifesaver for a quick weeknight dinner. It is perfect for Summer when you want bold flavors. The mix of warm chicken and cool chutney is incredible. You can have everything ready in under 45 minutes.

It is also a great option for casual hosting. Your friends will love the authentic street food feel. It is easy to customize for picky eaters too. This will quickly become a staple in your kitchen rotation.

How This Comes Together

You start by making a quick spiced yogurt marinade. The chicken sears fast in a hot skillet for that smoky char. Using frozen parathas is a great time-saving shortcut. Beginners will find the assembly very straightforward and fun.

What You’ll Need

These ingredients are easy to find at most local grocery stores.

• 500g boneless skinless chicken thighs, 1-inch pieces
• 1/2 cup thick Greek yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil
• Salt to taste
• 4 frozen or fresh parathas
• 1 large red onion, thinly sliced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup mint-cilantro chutney
• 1 teaspoon chaat masala
• 1 tablespoon vegetable oil

Step-By-Step Directions

1. Mix yogurt, ginger-garlic paste, and spices in a bowl.
2. Add lemon juice, mustard oil, and salt for the marinade.
3. Coat the chicken pieces evenly in the yogurt mixture.
4. Let the chicken rest for at least 20 minutes.
5. Heat vegetable oil in a heavy skillet.
6. Sear chicken until charred and fully cooked through.
7. Cook parathas on a griddle until golden brown.
8. Toss sliced onions with cilantro and chaat masala.
9. Spread mint chutney down the center of each paratha.
10. Add chicken and onions then roll the paratha tightly.
11. Secure the base with parchment paper or foil.

How To Serve It

Serve these rolls while the paratha is still warm and flaky. They look great when wrapped in white parchment paper. Pair them with a cold mango lassi for a treat. They also go well with a side of extra chutney. This is a fun, handheld meal for everyone.

Leftovers & Storage

Store the chicken and onions in separate airtight containers. They will stay fresh in the fridge for three days. Keep the parathas separate to avoid any sogginess. Reheat the chicken in a skillet for best results. Do not freeze the assembled rolls. Fresh assembly is always the best choice here.

Make It Even Better (Pro Tips)

• Don’t skip the mustard oil for that authentic smoky flavor.
• Use a cast iron skillet to get the best char.
• Thaw your frozen parathas slightly before cooking them.
• Squeeze extra lemon juice over the onions for brightness.
• Double the marinade if you want extra dipping sauce.
• Wrap the base in foil to keep hands clean.
• Use Greek yogurt so the marinade stays thick.

Easy Ways To Change It Up

• Swap chicken for paneer cubes for a vegetarian version.
• Use whole wheat tortillas if you cannot find parathas.
• Add sliced bell peppers to the skillet for extra crunch.
• Try a spicy garlic sauce instead of mint chutney.

Quick Questions

Can I use chicken breast?

Yes, you can use breast meat. However, thighs stay much juicier at high heat. Breasts may dry out faster during the searing process.

How long should I marinate?

At least 20 minutes is necessary for flavor. If you have time, marinate it overnight. This makes the chicken even more tender and delicious.

I hope you love these street food wraps as much as I do. They are the perfect way to spice up your dinner routine. Give them a try tonight!

— Ethan

Chicken Tikka Kathi Rolls

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 500 g boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup thick Greek yogurt
• 1 tablespoon ginger -garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil
• Salt to taste
• 4 frozen or fresh parathas
• 1 large red onion, thinly sliced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup mint -cilantro chutney
• 1 teaspoon chaat masala
• 1 tablespoon vegetable oil for searing

Method

 

1. In a mixing bowl, combine yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, lemon juice, mustard oil, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring even coating, and allow to rest for at least 20 minutes.
3. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat; sear the chicken until charred and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
4. On a flat griddle or tawa, cook the parathas until golden brown and flaky on both sides.
5. Toss the sliced onions with cilantro and a sprinkle of chaat masala in a small bowl.
6. Place one paratha on a clean surface and spread a generous layer of mint-cilantro chutney down the center.
7. Arrange a portion of the cooked chicken tikka over the chutney and top with the seasoned onion mixture.
8. Roll the paratha tightly around the filling and secure with parchment paper or foil at the base.