The Best Chicken Kathi Roll

Layered with spices and bursting with flavour, this Chicken Kathi Roll is an Indian street food favourite! This delicious Chicken Kathi Roll makes a great prep-ahead snack or meal.

Ingredients

For the Chicken

• 1½ lb (650 grams) Chicken Thighs, skinless, boneless

• 1 tbsp Kashmiri Chili Powder

• ¼ tsp Black Pepper Powder

• ½ tsp Coriander Powder

• ½ tsp Cumin Powder

• ½ tsp Garam Masala

• ½ tsp Dried Mango Powder (Amchur Powder)

• 2 tsp Garlic Paste

• 1 tsp Ginger Paste

• ¼ cup Greek Yogurt

• 1 tsp Lemon Juice

• 2 tsp Vegetable Oil

• ½ -1 tsp Salt, to taste

• 1 Large Onion, sliced

• 1 Large Green Pepper, sliced

• ½ tsp Chat Masala

For the Salad

• 1 Large Red Onion, sliced

• 1 Large Tomato, sliced

• 1 Green Chilli, diced

• 2 tbsp Coriander, finely chopped

• 1½ tbsp Vinegar

• ½ tsp Salt, to taste

• ½ tsp Sugar

For the Sauce

• ½ cup Mayonnaise (Mayo)

• ¼ cup Greek Yogurt

• 3 Garlic Cloves, grated

• ½ tsp Lemon Juice

• ⅛ tsp Black Pepper

• ⅛ tsp Sugar

Other Ingredients

• Oil for cooking

• 12 eggs

Method

1. In a big bowl, add the Kashmiri chili powder, black pepper powder, coriander powder, cumin powder, garam masala, dried mango powder (amchur powder), garlic paste, ginger paste, greek yogurt, lemon juice, and vegetable oil.  Give it all a mix till well combined.

2. Add the chicken thighs, and salt and mix until the chicken thighs get well coated with the marinade.  Cover and keep the bowl aside. Add the sliced onion, tomato, green chili, coriander, vinegar, salt, and sugar in another bowl. Give it all a good mix, cover it, and keep it aside for the flavours to mingle.

3. In another bowl, add the mayonnaise, greek yogurt, grated garlic cloves, lemon juice, black pepper powder, and sugar.  Give it all a good whisk till well blended.  Cover, and keep it aside for the flavours to develop.

4. Now in a heavy bottom skillet on medium heat, add a little oil and then place three to four pieces of chicken to cook at a time.  Once the chicken has cooked and got some good colour on one side, turn it over and cook it on the second side until it gets some good colour on the second side as well.  Remove and place it on a plate while you cook up the second batch of chicken.  

5. Once cooked, slice the first batch of chicken into strips before slicing the second batch.  Now in the same skillet, add the sliced onion and sliced green bell pepper.  Sauté till they lose the raw flavour but still have a crunch.  Now toss in the sliced chicken and sprinkle on the chat masala before giving it all a good mix.  Take it off the heat.

6. In another skillet cook the store-bought parathas and keep them ready.   Then crack an egg in a bowl, beat it up, and then pour it into the same skillet.  Before the egg has fully cooked, place a cooked paratha on top of the egg. Once the egg has cooked, flip the paratha over to crisp it up before taking it off the skillet.  

7. To prepare the kathi roll, take one of the parathas with the egg, put on some of the sauce, and smear it across the paratha.  In the center of the paratha, put some of the prepared chicken and top it with the salad.  Now roll the paratha tight and then wrap it up with parchment paper. Enjoy!