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A hand holding a wrapped Chicken Tikka Kathi Roll with visible charred chicken and red onions

Chicken Tikka Kathi Rolls

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.