This street style Chicken Kathi Roll recipe tastes like you're in India eating the best of the best, popular street food! Wrapped in flaky paratha, the flavored chicken and spiced cream will melt in your mouth! If you want to round this dish out with a perfect side dish or two, my Indian street corn recipe, yogurt mint chutney, or these delicious chaat masala fries are just what you need!
Jump to:
Why This Recipe Works
- Classic Indian Street Food: This recipe is just like the kathi rolls you would munch on from street vendors in India. A kati roll is a traditional Indian street food consisting of flavored chicken, fresh veggies like bell peppers and onion, wrapped in paratha bread. You can find these delicious and flavorful kathi rolls at the best street vendors in India! Between the seasoned chicken, flavourful crema, and crunchy veggies-you will get the best textures and taste in just one bite!!
- Quick, Easy, Delicious: The best part about this delicious kathi chicken roll recipe is that it's super easy to make and takes hardly any time at all. Who can't resist a quick recipe? Not me!
- Make it Vegan/Vegetarian: Good news, you can make this recipe vegetarian or vegan too! Your veggie friends & family will be talking about this recipe for a very long time!
Ingredients
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 20 pantry staple ingredients in Indian cooking!
- Chicken breasts, boneless, skinless - The firm texture of this chicken is perfect for holding up well to a wrap!
- Greek yogurt - Adding greek yogurt offers a thicker texture that is good for marinades. Regular yogurt adds more liquid and therefore may cause the chicken to steam-which we do not want!
- Garam masala - This is a mix of warm spices that include cinnamon, cardamon, peppercorns, coriander, clove, mace, and nutmeg. Talk about tons of flavor!
- Kashmiri red chilli powder - Despite it being called CHILI powder, it's not too spicy. It simply adds flavor and color without too much heat!
- Store-bought tamarind chutney - This chutney is generally sweet in flavor. Find it with international foods & condiments at the grocery store.
- Chaat masala - This is another traditional spice blend with dried mango, black salt, cumin, coriander, and dried ginger. You really can't get more flavor in one wrap!
- Frozen parathas - Frozen parathas are generally made with flour as opposed to traditional parathas which are made with whole wheat flour. You can also purchase or make flavored varieties like garlic, chilli, etc.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken thighs: You can also use dark meats for this recipe!
- Kashmiri chilli powder: If you don't have this powder, consider simply mixing cayenne and paprika instead!
- Sour cream: Mayonnaise or greek yogurt both work well to hold your wrap together. Sour cream too! It's about what you prefer!
- Parathas: Want to use what you already have around the house? Tortillas work well to make your wrap too!
- Lemon juice: If you don't have lime juice on hand, another option is lemon juice.
Variations
- Pickled : Some choose to use pickled onions instead of regular, cooked onion
- Spicy: Add green chilies if you want to give your kathi rolls a kick of hear
- Herbs and spices: Other popular ingredients are fresh cilantro, coriander leaves, cumin powder, or use whatever your favorite spice mix is!
- Vegetarian or vegan: Want to make this wrap vegetarian? Just replace the marinated chicken pieces with vegan ones! Or replace all dairy and meat products with plant-based alternatives to make it vegan-yum!
- Kebab rolls: Make this recipe with homemade chicken seekh kebabs instead, for a different version of these kathi rolls!
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Cut it up - Cube your chicken, dice your onions and chop up your peppers!
Mix your yogurt & spice - In a large mixing bowl, mix together the yogurt with the spices and lime juice
Take your yogurt mixture and add in the chicken cut into small cubes, red onion and bell pepper. Combine so everything is coated in the marinade. Let the chicken sit in the marinade for 10-15 minutes.
While the chicken is marinating, mix together the sauce and salad. In a small mixing bowl, combine the sour cream and tamarind chutney. You will want to keep the sauce covered in the refrigerator until you are ready to serve. In another small bowl, mix together the sliced tomato, onion, vinegar and chaat masala. Mix well and keep covered until you are ready to serve.
Crack the eggs into a liquid measuring cup. Whisk the eggs until they are completely beaten, and keep aside.
Heat a large skillet over high heat. Spray the skillet with some cooking spray, and add the chicken and pepper mixture. Let the chicken brown on both sides, and cook until the chicken is completely cooked through. If you are unsure, using a meat thermometer ensure the chicken is cooked to 165°F. Remove the cooked chicken from the pan and set aside. [photo 1]
Lightly wipe the skillet, and turn the heat to medium-low. Add one frozen paratha to the skillet. Cook through on both sides. Once the paratha is fully cooked through, remove it from the skillet. [photo 2]
Pour half of the beaten egg mixture into the skillet, and swirl it so it fills the entire skillet. [photo 3]
Place the cooked paratha on top of the egg, and let it sit for 1-2 minutes until the egg is cooked. Remove the paratha once the egg is cooked, and repeat for the second one. [photo 4]
Assemble the kathi rolls by adding sauce to the bottom of the wrap. Top with the chicken mixture, and then add some salad on top. Serve, and enjoy!
Expert Tip
Give your paratha time to cook through! Frozen parathas take a little bit of time to get completely puffy and cooked through. I recommend pressing down with a spatula on one side of the paratha, to allow the steam to puff up the paratha. This will ensure that the middle of the paratha is not doughy.
Make Ahead & Storage
Make Ahead Instructions
- Chicken can be marinated 24 hrs in advance
- Chicken can be pre-cooked 1-2 days in advance
- Pre-mix the sauce and keep refrigerated a week in advance.
- Make egg paratha when you are ready to serve.
Storing Leftovers
- If you have leftover rolls, store them in an airtight container
- Recommend storing chicken separate if rolls are not pre-made
- Keeps for 1-2 days in fridge.
Recipe FAQs
No, traditionally paratha is made with flour. If you buy it frozen from the store it won't be gluten free unless otherwise specified. You can find recipes to make your own gluten-free version though!
These delicious kathi rolls are definitely a healthy option! It offers a decent portion of protein and vegetables. The only ingredient that might add extra calories is the sour cream-but you won't need to use a lot!
Yes, you can easily pop leftover rolls into the microwave or in a non-stick pan with a little oil!
This is one of many quick and easy dinners that come together quickly with minimal prep, perfect for busy nights when you still want big flavor!
More Indian Recipes
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
Chicken Kathi Rolls {Street Style}
Equipment
Ingredients
- 2 Chicken breasts - boneless, skinless & cubed
- 1 Green bell pepper - cut into chunks
- 1 Red onion - cut into chunks
- ¼ cup Greek yogurt
- 1 tablespoon Ginger & garlic paste
- 1 teaspoon Garam masala
- ¼ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Chilli Powder
- 1 Lime - juiced
For the Sauce
- ¼ cup Sour cream
- ¼ cup Store-bought tamarind chutney
For the Salad
- ¼ Sweet onion - thinly sliced
- ½ Tomato - thinly sliced
- 1 teaspoon White vinegar
- 1 teaspoon Chaat masala
To Serve
- 2 Frozen parathas
- 2 Eggs
Instructions
- Marinate chicken: In a large mixing bowl, mix together the yogurt with the spices and lime juice. Once combined, add in the chicken, red onion and bell pepper, and combine so that everything is coated in the marinade. Let the chicken sit in the marinade for 10-15 minutes.2 Chicken breasts, 1 Green bell pepper, 1 Red onion, ¼ cup Greek yogurt, 1 tablespoon Ginger & garlic paste, 1 teaspoon Garam masala, ¼ teaspoon Turmeric powder, 1 teaspoon Kashmiri Chilli Powder, 1 Lime
- Make the salad & sauce: While the chicken is marinating, mix together the sauce and salad. In a small mixing bowl, combine the sour cream and tamarind chutney. Keep the sauce covered in the refrigerator until you are ready to serve. In another small bowl, mix together the sliced tomato, onion, vinegar and chaat masala. Mix well and keep covered until you are ready to serve.¼ cup Sour cream, ¼ cup Store-bought tamarind chutney, ¼ Sweet onion, ½ Tomato, 1 teaspoon White vinegar, 1 teaspoon Chaat masala
- Prepare egg: Crack the eggs into a liquid measuring cup. Whisk the eggs until they are completely beaten, and keep aside.2 Eggs
- Cook the chicken: Heat a large skillet over high heat. Spray the skillet with some cooking spray, and add the chicken and pepper mixture. Let the chicken brown on both sides, and cook until the chicken is completely cooked through. If you are unsure, using a meat thermometer ensure the chicken is cooked to 165°F. Remove the cooked chicken from the pan and set aside.
- Prepare parathas: Lightly wipe the skillet, and turn the heat to medium-low. Add one frozen paratha to the skillet. Cook through on both sides. Once the paratha is fully cooked through, remove it from the skillet. Pour half of the beaten egg mixture into the skillet, and swirl it so it fills the entire skillet. Place the cooked paratha on top of the egg, and let it sit for 1-2 minutes until the egg is cooked. Remove the paratha once the egg is cooked, and repeat for the second one.2 Frozen parathas
- Serve: Assemble the kathi rolls by adding sauce to the bottom of the wrap. Top with the chicken mixture, and then add some salad on top. Serve, and enjoy!
✱Recipe Notes
- Give your paratha time to cook through! Frozen parathas take a little bit of time to get completely puffy and cooked through. I recommend pressing down with a spatula on one side of the paratha, to allow the steam to puff up the paratha. This will ensure that the middle of the paratha is not doughy.
Comments
No Comments