Name: Chicken Kathi Rolls
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Makes 6
Cuisine: Indian
Ingredients: 2 tsp chaat masala powder; 1 tsp Kashmiri chilli powder (less if using a different chilli powder); 600 g boneless and skinless chicken thighs or breasts, cut into bite-size pieces; ½ tsp each ground cumin, coriander and garam masala; 6 eggs, whisked; 1 tsp each ground cumin, coriander and garam masala; ½ tsp freshly ground black pepper; ½ tsp salt, or to taste; 1 batch of paratha; 1 large red onion; 2 tsp tandoori masala powder; 1 lemon, juiced; 2 tbsp ginger-garlic paste; 2 tbsp vegetable or rapeseed oil; ½ cucumber; 1 tbsp vegetable or rapeseed oil; 2 medium white onions, finely sliced; 3 tbsp plain yoghurt; ½ tsp Kashmiri chilli powder (less if using a different chilli powder)

Preparation info

Makes
6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Kathi rolls are Kolkata’s answer to a Lebanese wrap. They are made of flaky paratha smothered in ghee and egg, with the addition of either paneer, chicken or lamb. Kathi comes from the Bengali word meaning stick, referring to how they were originally made using bamboo skewers to roast the meat. Raw onion and cucumber are often added for extra bite and texture, along with a chilli sauce. Kusums and Nizams are the places to go for one if you are in Kolkata; Nizams were reputedly the founder o