Spicy chicken-and-egg rolls

Name: Spicy chicken-and-egg rolls
Yield: Serves 4
Cuisine: India
Ingredients: 2.5-5 ml/½-1 tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 675 g/1½ lb boneless chicken thighs or breast fillets, skin removed and cut into cubes; 2.5 ml/72 tsp garam masala; 15 ml/1 tbsp lemon juice; 3.75 ml/¾ tsp salt, or to taste; 7.5 ml/1½ tsp ground coriander; 45 ml/3 tbsp sunflower oil or olive oil, plus extra for brushing; 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 1 large onion, finely chopped; 30 ml/2 tbsp chopped fresh coriander (cilantro); 5 x 25 cm/10 in-diameter tortilla wraps; 5 eggs; 1 medium red onion, finely sliced; 15 ml/1 tbsp chopped fresh coriander (cilantro); 1 fresh green chilli, finely chopped (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These wickedly piquant chicken-filled tortilla rolls, Kathi Roll, are the Indian version of ‘fast food’. Cut into small portions they make a delicious appetizer, or can be served whole for lunch.

Ingredients

45 ml/3 tbsp sunflower oil or olive oil, plus extra for brushing
1 large onion, finely

Asia
India
East India
Starter
Lunch
Gluten-free
Spicy

Method

Heat the oil in a frying pan over a medium heat and fry the onion for 3-4 minutes, until translucent, then add the ginger and garlic. Stir-fry until lightly browned. Add the chicken and increase the heat to high.
Fry for 3-4 minutes, stirring constantly, then add the turmeric, chilli powder, ground coriander, salt and lemon juice to the pan.

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