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.
Chicken Kati Roll
Mix all marinade ingredients with boneless chicken thighs, refrigerate and set aside overnight.
Next day, remove chicken from marinade. Discard marinade.
Combine all second marinade ingredients in a bowl.
For the Tandoori Chicken, combine pre-marinated chicken with second marinade.
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.
Once cooked, chop chicken thighs into 2 oz (60 mL) pieces.
Dust the paratha with chaat masala.
Squirt Maggi Hot & Sweet on the paratha.
Dress with sliced onion, green chili and cilantro.
Add tandoori chicken and finish with a squeeze of lime. Roll and serve.