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Chicken Kathi Roll

30 min

INGREDIENTS

400 g of boneless chicken cubed

1 onion thinly sliced

1 tomato chopped

4 Green chilies chopped

1 tsp of IWP coriander powder

1 tsp of IWP cumin powder

1/2 tsp of IWP red chili powder

1/4 tsp of IWP garam masala

3 tbsp of vegetable oil

salt to taste


For the marination

2 tsp of yogurt

1/2 tsp of black pepper powder

1 tbsp of IWP ginger-garlic paste


For the paratha dough

1 1/2 cups of Maida

1 vegetable oil

1/4 tsp of Salt

Water for kneading



How to prepare

Cooking the chicken

Wash the chicken pieces and marinate it with yogurt, black pepper powder and IWP ginger-garlic paste. Set aside for a minimum of 1 hour

Heat oil in a pan

Add the sliced onions and saute on medium heat until it forms a golden colour

Add the tomatoes and green chilies and saute for 1 minutes

Add the rest of the ingredients except for IWP garam masala

Mix and cook for atleast 2-3 minutes

Add the chicken pieces to the mixture.

Mix it well so it incorporates with the mixture. Cover and cook on low heat for approximately 10 minutes. Keep stirring in regular intervals

Add 1/2 cup of water and let it keep cooking

When the chicken is cooked, remove from heat and top it with IWP garam masala and mix.

Set aside the chicken

Making the paratha

In a large bowl, add the maida flour, oil and salt.

Add water slowly and start kneading with your fingers until it forms a smooth dough. Make 3-4 dough balls.

On a oiled surface, roll out each ball into a round paratha

Heat a frying pan, add oil and cook the paratha until it forms a light brown flaky crust

Making the roll

Place the paratha on a flat surface and arrange the cooked chicken in the middle

Add some lemon juice, ketchup, coriander leaves and some sliced onions

Roll the paratha and serve hot


  • Image of Chicken Kathi Roll recipe
  • Image of Chicken Kathi Roll recipe
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