Appetizer
Indian-Style Chicken Roll (Chicken Kathi Roll)
Original name: Chicken Roll
About this dish
Crispy paratha wrapped around juicy, spiced chicken with crunchy onions and a tangy tamarind chutney. This Indian-style chicken roll is pure street food magic.
It's like a flavor explosion in every bite — tamarind's natural pucker cutting through the savory spices — and comes together faster than you can say 'chai time.' Inspired by the legendary kathi rolls of Kolkata, it works for a quick weeknight dinner or party snack.
Ingredients
UK and US measurements are both included for every recipe.
Boneless skinless chicken thighs
protein500 g
Imperial measurement: 1.1 lbs
Yogurt
dairy3 tbsp
Lemon juice
liquid1 tbsp
Ginger-garlic paste
other1 tbsp
Ground cumin
spice1 tsp
Ground coriander
spice1 tsp
Turmeric powder
spice½ tsp
Red chili powder
spice½ tsp
Salt
spice1 tsp
Oil
fat2 tbsp
Frozen or fresh parathas
other4 pieces
Large red onion, thinly sliced
vegetable1
Green chutney
other¼ cup
Tamarind chutney
other¼ cup
Fresh coriander leaves for garnish
herb2 tbsp
Method
Marinate the chicken
PT15MSlice the chicken thighs into thin strips. In a bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and salt. Add chicken strips and mix well. Let marinate for 15 minutes (or refrigerate up to 2 hours).
Cook the chicken
PT10MHeat 2 tbsp oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly charred, about 8-10 minutes. Transfer to a plate.
Warm the parathas
PT5MIn the same skillet or a separate one, cook the parathas according to package instructions (or use fresh ones) until golden and crispy on both sides. Keep warm.
Assemble the rolls
PT5MLay a paratha on a plate. Spread 1 tablespoon green chutney evenly. Add a quarter of the cooked chicken down the center. Top with a handful of sliced red onion and a drizzle of tamarind chutney. Garnish with fresh coriander if using.
Roll and serve
PT5MRoll the paratha tightly around the filling, tucking in one end to secure. Repeat with remaining parathas. Serve immediately, optionally with extra chutney on the side.
Equipment
- Large skillet
- Mixing bowl
- Knife
- Cutting board
- Spatula
Nutrition facts
Tips
- For extra flavor, add a pinch of chaat masala over the chicken before rolling — it'll give that classic street food zing.
- If you can't find tamarind chutney, mix equal parts date syrup and lime juice with a pinch of red chili powder for a quick substitute.
- Make sure the parathas are very hot when you roll them so they stay pliable and don't crack., These rolls can be made ahead, wrap in foil and reheat in a dry skillet for a few minutes.
Serving suggestions
- Serve hot with extra green chutney and tamarind chutney on the side, and a simple salad of chopped cucumbers and tomatoes.
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Recipe by
Arjun Trivedi
Specialises in Indian cuisineArjun is a chaat wallah who makes pani puri so good people cry.
Describe yourself in three words: Fun, fast, tamarind energy.