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Tandoori Chicken Kati Roll

Prep Time
30 min
Cook Time
20 min
Yields
1 serving

Transport yourself overseas with this delicious handheld snack, which consists of tandoori-chicken wrapped in warm paratha (a flaky flatbread similar to roti) with onion, chilies, cilantro and a tangy masala sauce.

Courtesy of Calcutta Cricket Club of Calgary, Alberta.

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ingredients

First Marinade

2
lb(s) boneless chicken thighs
2
Tbsp lime juice
2
tsp Kashmiri chili
2
tsp salt

Second Marinade

2
tbsp lime juice
½
cup yogurt
2
tsp cumin
2
tsp coriander
2
tsp Kashmiri chili
2
tsp turmeric
4
tsp fenugreek leaves
2
tsp ajwain
1
tsp black pepper powder
1
tbsp chaat masala
1
tbsp salt
1
tbsp tandoori masala
2
tbsp garlic ginger paste

Chicken Kati Roll

1
paratha
¼
tsp chaat masala
Maggi Hot & Sweet sauce
1
tbsp red onion, sliced
1
tsp green chili
Cilantro, to taste
1
lime slice
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directions

Step 1

Mix all marinade ingredients with boneless chicken thighs, refrigerate and set aside overnight.

Step 2

Next day, remove chicken from marinade. Discard marinade.

Step 3

Combine all second marinade ingredients in a bowl.

Step 4

For the Tandoori Chicken, combine pre-marinated chicken with second marinade.

Step 5

Place chicken thighs on skewer. Cook in the tandoor oven, about 8 minutes. Alternatively, you can cook in an oven. First, sear thighs in a pan until it browns. Then, place in the oven at 400ºF for 15-20 minutes.

Step 6

Once cooked, chop chicken thighs into 2 oz (60 mL) pieces.

Step 7

Dust the paratha with chaat masala.

Step 8

Squirt Maggi Hot & Sweet on the paratha.

Step 9

Dress with sliced onion, green chili and cilantro.

Step 10

Add tandoori chicken and finish with a squeeze of lime. Roll and serve.

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