The Chicken Kathi Roll is a dazzling street food classic that wraps marinated chicken, sautéed peppers and onions, tangy green chutney, and an irresistible egg layer in a crispy paratha or tortilla. Every bite bursts with vibrant flavors, creamy textures, and whispers of smoky spices. This recipe is not just quick and satisfying—it delivers all the color, crunch, and heat you crave for lunch, dinner, or a delicious anytime snack!

Chicken Kathi Roll Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun—and this list is refreshingly simple, yet each part is essential. Bold spices and bright veggies bring new life to juicy chicken, while the paratha wrap and punchy green chutney round out every delectable Chicken Kathi Roll.

  • Plain Yogurt: Adds incredible tang and helps tenderize the chicken for that signature melt-in-your-mouth texture.
  • Minced Ginger: Just a teaspoon brings warmth and a subtle zing that brightens up the marinade.
  • Minced Garlic: Two cloves lend deep, aromatic flavor that makes every bite unforgettable.
  • Salt: Don’t skimp—salt lays the foundation for all those big flavors.
  • Turmeric: Just a pinch gives the chicken its beautiful golden color and earthy, grounding notes.
  • Kashmiri Red Chili Powder (or Paprika): Brings mild heat and a red blush; use paprika for a kid-friendly, gentler roll.
  • Garam Masala: The quintessential Indian spice blend for complex, warming depth.
  • Kasoori Methi: Dried fenugreek leaves add a whisper of bitterness and layers of aroma you don’t want to skip.
  • Fresh Lime Juice: A bright burst that cuts through the richness and lifts all the spices right off your palate.
  • Boneless Skinless Chicken Breast or Thighs: Choose your favorite cut, just make sure they’re chopped bite-sized for quick, juicy cooking.
  • Olive Oil: For sautéing the fillings and making the wrap perfectly crisp on the edges.
  • Red Pepper: Sliced thin for sweet crunch and vibrant color.
  • Green Pepper: Playful bitterness and color contrast—it’s a feast for your eyes, too!
  • Onion (Red or White): Sliced thin for both the stir-fry and a quick, zippy onion relish.
  • Red Onion (for Pickled Onion Relish): Optional, but highly recommended for jaw-dropping tang and a gorgeous jewel-like pop.
  • Flour Tortillas or Frozen Indian Paratha: The golden, flaky wrapper that keeps all the goodness snug and warm.
  • Green Chutney: Cilantro or mint; nothing brings that mouthwatering freshness quite like a homemade chutney.
  • Cilantro: Freshly chopped for showering over the filling—never underestimate the power of green herbs!
  • Large Egg: Whisked with chili and salt to create a luscious, authentic egg layer inside each roll.

How to Make Chicken Kathi Roll

Step 1: Marinate the Chicken

In a large mixing bowl, stir together yogurt, ginger, garlic, salt, turmeric, chili powder, garam masala, kasoori methi, and fresh lime juice. Add the chicken pieces and toss well, making sure every morsel is evenly coated. Slip the bowl into your fridge and let the chicken soak up all those beautiful aromas while you prep the other fixings—just 20 minutes is enough to make a big flavor difference!

Step 2: Prepare the Quick Onion Relish

Thinly slice a red onion and toss it with lime juice, a little salt, and chili powder. This quick pickling takes only five minutes, but it delivers an addictive sweet and tangy snap that balances out the creamy, spicy filling in your Chicken Kathi Roll.

Step 3: Sauté the Peppers and Onions

Heat your olive oil in a large skillet over medium-high heat. Add the sliced onions and both peppers, giving them a quick stir-fry for about three minutes until they soften just slightly but still have a bit of a bite. Their color intensifies as they cook, and their natural sweetness starts to bloom—that’s your cue!

Step 4: Cook the Marinated Chicken

Add the marinated chicken straight into the hot pan with the peppers and onions. Give everything a good mix, cover the pan, and cook for five minutes. Take the lid off and stir frequently for another three to four minutes until the chicken cooks through and all the juices have thickened. Finish with a shower of fresh cilantro for that final bright, herbal note.

Step 5: Toast the Paratha (or Tortilla) and Add the Egg Layer

Crack an egg into a bowl and whisk it with salt and chili powder. In a non-stick pan, cook your frozen Indian paratha according to its package, or toast a flour tortilla with a dab of olive oil until both sides are toasty and golden. Spread a tablespoon of the whisked egg over the browned wrap, then flip and cook another 30 seconds or so—just until the egg is set.

Step 6: Assemble the Rolls

Lay your warm wrap on a plate, egg side up. Spread a generous spoonful of green chutney across the middle. Pile on about half a cup of chicken filling, top with a tangle of quick pickled onions and a handful of chopped cilantro. Roll up your Chicken Kathi Roll snugly, starting from the side parallel to the filling. Secure with foil or toothpicks to help it hold together for the perfect hand-held feast.

How to Serve Chicken Kathi Roll

Chicken Kathi Roll Recipe - Recipe Image

Garnishes

A final scattering of fresh cilantro is classic, but a squeeze of lime and an extra dab of green chutney takes your Chicken Kathi Roll over the top. For a truly vibrant finish, sprinkle on a little crunchy sev (fried chickpea noodles) or a pinch of chat masala for lively zing.

Side Dishes

Chicken Kathi Rolls pair perfectly with simple sides like raita (cool yogurt with cucumber), thinly sliced fresh cucumber, or even crispy masala fries. You can also serve with extra green chutney, mango pickle, or a cooling salad of tomatoes and onions to double down on big, bold flavor contrasts.

Creative Ways to Present

If you’re serving a crowd, slice each roll on the diagonal and arrange them upright on a platter, toothpicks holding them together for easy grabbing. For picnics, wrap each Chicken Kathi Roll in parchment or foil twists so folks can eat them right out of hand. Or, add a side of extra chutney in mini ramekins, so everyone can dunk to their heart’s content!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Kathi Roll fillings can be refrigerated in an airtight container for up to three days. Keep the wraps, chutney, and pickled onions separate for the freshest taste and texture—just assemble fresh rolls when you’re ready to eat.

Freezing

You can absolutely freeze the chicken filling! Once cooled, pack it into freezer bags or airtight containers and store up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm gently before rolling in your parathas or tortillas.

Reheating

To bring back that irresistible warmth and juiciness, reheat your chicken filling in a skillet over medium heat with a splash of water. For assembled rolls, wrap each one in foil and warm in a 350°F oven for 10 minutes, or toast on a dry skillet until heated through and the paratha is crisped once again.

FAQs

Can I make the Chicken Kathi Roll ahead of time for parties?

Yes! You can prepare all the elements—chicken, chutney, pickled onions, and wraps—ahead of time. Store each separately in the fridge and assemble just before serving so everything is fresh and delicious.

What can I use instead of Indian paratha for the roll?

Flour tortillas make a great substitute if you can’t find Indian paratha. They’re easy to toast, hold up well to the filling, and deliver just the right amount of chew and crispness in your Chicken Kathi Roll.

Is there a dairy-free option for the marinade?

Absolutely! Swap out regular yogurt for cashew yogurt or coconut cream. You’ll get the same creamy tenderness without any dairy, and the flavors still shine in your Chicken Kathi Roll.

Do I have to use an egg layer?

Not at all! The egg is classic and adds richness, but you can skip it if you prefer, making the Chicken Kathi Roll just as flavorful and satisfying (and perfect for anyone avoiding eggs).

How spicy is this recipe?

It’s easily adjustable. Use Kashmiri red chili powder for moderate heat or swap in paprika for a milder roll. You can always amp it up with fresh chopped green chilies in the filling or more chutney on the side!

Final Thoughts

Give the Chicken Kathi Roll a go—it’s one of those recipes that brings big reward for not much effort, and every bite tastes like a hug from the streets of Kolkata. You’ll quickly find this dish becoming a favorite for weeknights, parties, or anytime you crave something fresh, flavorful, and fun!

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Chicken Kathi Roll Recipe

Chicken Kathi Roll Recipe


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5.2 from 16 reviews

  • Author: Patricia
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Non-Vegetarian

Description

These chicken kathi rolls are a popular Indian street food, featuring marinated chicken wrapped in a crispy paratha with peppers, onions, and flavorful chutney. A delicious and satisfying meal that’s perfect for lunch or dinner.


Ingredients

For Marinade:

  • 2 tablespoons plain yogurt or 1 tablespoon Greek plain yogurt
  • 2 teaspoons minced ginger (½-inch piece)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon salt
  • ¼ teaspoon turmeric
  • 1 teaspoon Kashmiri red chili powder (or paprika for mild)
  • 2 teaspoons garam masala
  • 1 tablespoon kasoori methi
  • 1 tablespoon fresh lime juice (½ lime)
  • 1 lb. boneless skinless chicken breast or thighs, cut into bite-sized pieces

Roll Filling:

  • 2 tablespoons olive oil
  • 1 red pepper, thinly sliced (1 cup)
  • 1 green pepper, thinly sliced (1 cup)
  • 1 medium onion, red or white, thinly sliced (1 cup)

For Instant Onion Relish (Optional but highly recommended):

  • ½ small red onion, thinly sliced
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ½ teaspoon Kashmiri red chili powder or paprika

For Kathi Rolls:

  • 8 Flour Tortillas or Frozen Indian paratha
  • ½ cup green chutney (Cilantro chutney or Mint Chutney)
  • ½ cup cilantro, chopped
  • For Egg Filling:

    • 1 large egg
    • ⅛ teaspoon salt
    • ⅛ teaspoon red chili powder

Instructions

  1. In a large mixing bowl, prepare the marinade by combining all marinade ingredients. Add chicken and marinate for 20 minutes to 4 hours.
  2. Refrigerate while preparing other ingredients.

  3. Toss sliced onions with salt, red chili, and lime juice.
  4. Set aside.

  5. Heat oil in a skillet. Saute onions and peppers for 3 minutes.
  6. Add marinated chicken and cook until done. Stir in cilantro.

  7. Cook tortillas or parathas until browned.
  8. Spread egg mixture on one side, flip and cook. Add green chutney, chicken filling, pickled onions, and cilantro.

  9. Roll the paratha/tortilla tightly, securing with foil or toothpicks.

Notes

  • Both chicken breast and thighs work well in this recipe.
  • Marinate chicken for at least 20 minutes for optimal flavor absorption.
  • To make it dairy-free, use cashew yogurt or coconut cream.
  • Onion relish is recommended for added flavor.
  • For authentic taste, make your own green chutney.
  • Consider adding a layer of seasoned egg for traditional kathi rolls.
  • Store-bought tortillas or frozen parathas are recommended for best results.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 roll
  • Calories: 467 kcal
  • Sugar: 7g
  • Sodium: 1825mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 120mg

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