Chicken Kathi Rolls {Street Style}
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!
Servings: 2 Servings
Calories: 580kcal
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!
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.
Nutrition
Calories: 580kcal | Carbohydrates: 33g | Protein: 61g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 865mg | Potassium: 1315mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1675IU | Vitamin C: 75mg | Calcium: 147mg | Iron: 2mg