This Chicken Kathi Roll is a great way to enjoy delicious Indian street food flavors at home. Made with juicy chicken marinated in creamy yogurt and spices, then rolled up in a buttery, flaky paratha with peppers, onions, and green chutney, every bite in these kathi rolls is packed with lip smacking flavors.
These wraps bring back so many fond memories for me. Growing up, almost every other weekend my dad would drag us all for a long drive. There was no agenda or destination in mind, we would just go with the flow:)
Nine out of ten times, our drives would end with dinner at this extremely popular, hole-in-a-wall restaurant, called Nizam's Kathi Kebab in CP (Connaught Place, New Delhi).
Dad and I would get their special- Single-Chicken, Single-Egg Kathi roll. It was the most amazing, flavorful and juicy chicken wrap. Marinated, grilled chicken wrapped in a crisp buttery paratha, smothered with green chutney and pickled onions. Yum!
This recipe is my humble effort to recreate the magic of Nizam's. This one's for you dad- miss those drives with you! Miss you!
What is Chicken Kathi Roll? What's in a Kathi Roll?
Kathi roll (also called a kati roll) is a type of street food that originated at Nizam's, a popular eatery located in New Market, Kolkata, in West Bengal, India.
The word Kati literally means 'skewer'. Originally, kathi roll was invented as an on-the-go option for patrons to enjoy their succulent skewer-roasted kebab of meat and vegetables, wrapped in a paratha.
Kathi rolls were originally made with red meat, but are now also made with chicken and vegetarian variations. The cooked filling is rolled with vegetables and chutney in paratha bread, which is frequently cooked with a bit of egg.
Fun Fact: The word "kati" comes from the bamboo sticks (or skewers) used at Nizam's when making kebabs, back in 1960s.
What is Frankie Roll? Is it similar to Kathi Roll?
Kathi rolls are very similar to another popular street food wrap, the Bombay frankie. Depending on the restaurant, the style of filling and texture of the paratha may be a bit different in both, but the main difference comes down to the place of origin. Frankie roll originates from Mumbai (Bombay), whereas a kathi roll comes from Kolkata.
You can easily call this chicken roll a Chicken Frankie!
And if you're looking for a vegetarian version of this delicious wrap, try this Paneer kathi Roll recipe, it's love at first bite!
Ingredients for Chicken Kathi Roll
If you make Indian food at home, chances are, you've already got everything you need to make this delicious wrap. Here's what you need:
For the Marinade (and Chicken):
- Plain yogurt: You can also use Greek plain yogurt, coconut cream, or cashew yogurt.
- Indian spices:
- Turmeric: Gives a bright, vibrant color and an earthy flavor to the marinade.
- Kashmiri red chili powder: This can be found at Indian grocery stores and online and is quite spicy. You can also substitute with an equal quantity of regular paprika plus a pinch of cayenne. Skip the cayenne if you prefer it mild.
- Garam masala: Use homemade if you can or a good quality brand, like 24 mantra or Everest.
- Kasoori methi: This spice is made of fenugreek leaves and can be found at both grocery stores or online. The dried version is more pungent than fresh.
- Lime juice: Use fresh lime juice for a bit of citrus tang.
- Chicken: Use boneless, skinless chicken breast or thighs that have been cut into bite-sized pieces with any excess fat trimmed.
For the Filling:
- Olive oil: If you don't have olive oil, a neutral oil like avocado will also work.
- Red pepper: Red is the ripest version of bell pepper and the sweetest. If you can't find red, orange will work.
- Green pepper: Green bell peppers are the least ripe and have a bit of a bite to them. You can substitute another color if you absolutely have to, but I highly recommend using green.
- Onion: You can use either red or white, thinly sliced.
For the Kathi Roll:
- Paratha: You can use frozen Indian parathas or flour tortillas if you are unable to locate any.
- Egg: Mix 1 large egg with seasoning and beat it well. You'll need about a tablespoon of egg mixture for each paratha, but if you want a thicker egg layer, add another egg.
- Green chutney: For the most authentic taste, make your own using this Cilantro or Mint Chutney Recipe.
How to Make Chicken Kathi Roll- Step by Step Instructions
- Marinate the chicken: In a large mixing bowl, add the marinade ingredients and stir well. Add chicken and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 15-20 minutes. You can marinate the chicken anywhere from 20 minutes to 4 hours. (pic 1)
- Prep the onions: Toss thinly sliced onions with salt, red chili and lime juice and set aside for later. (pic 2)
- Saute the vegetables: Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit. (pic 3)
- Cook the chicken: Add marinated chicken and stir well. Cover the pan and cook for 5 minutes. Remove the lid and cook for another 5 minutes, stirring at regular intervals, until the chicken cooks through. Turn off the heat and stir in chopped cilantro. (pic 4)
- Cook the paratha or tortilla: Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes. (pic 5)
- Add the egg mixture: Spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through. (pic 6)
- Add the fillings: Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of chicken filling across the middle. Top with pickled onions and cilantro. (pic 7)
- Roll the paratha or tortilla: Starting from the side parallel to the filling, roll the paratha or tortilla all the way. Wrap in aluminum foil halfway or insert toothpicks to hold the wrap in place. (pic 8)
Recipe Tips & Notes
- Chicken Breast or Thighs: Both work equally well. If using thighs, trim off the excess fat. For best results, pat dry chicken before cutting into bite-size pieces so the marinate sticks to it well.
- Marination time: Since the chicken pieces are small, I find 20 minutes to be enough time for it to absorb the flavors from the marinade. However, if you need to attend to other things, you can refrigerate it up to 4 hours maximum.
- Make it dairy-free: Instead of regular yogurt use cashew yogurt or coconut cream.
- Onion Relish: An optional but highly recommended step which takes only 5 minutes. The heat of the filling mellows the pickled onions, making them slightly sweet and tangy.
- Green Chutney: For the most authentic taste, make your own using this Cilantro or Mint Chutney Recipe.
- Egg layer: An authentic Chicken Kathi roll has a layer of seasoned egg in it. That being said, if you want to skip eggs for any reason, this wrap will still deliver delicious flavors.
- Roll Options: For best results, I prefer to use store-bought flour tortillas or frozen Indian parathas, like Kawan paratha or Malabar paratha from Trader Joes.
Common Questions for Kathi Roll
The word "kathi" comes from the type of bamboo skewer that is frequently used when make the kebab for the filling.
A kathi or kati is a type of bamboo skewer that is used to make a kebab, which is typically the filling of a kathi roll.
More Indian Street Food Recipes From My Kitchen
- Tandoori Chicken Wings: These flavorful chicken wings are marinated in yogurt and spices, then cooked with crispy skin and juicy chicken inside.
- Paneer Tikka: Tandoori-spiced crisp paneer and crunchy veggies with a zing, prepared in the Air Fryer, Oven or Grill.
- Tandoori Fish Tikka: Flaky fish marinated in Indian spices, then crisped in the oven, air fryer or stovetop.
- Bombay Masala Toast: This lip-smacking grilled sandwich features a spicy potato filling layered with crunchy vegetables and cheese, then toasted until crisp.
- Paneer Naan Pizza: A colorful fusion of flavorful pizza toppings with flatbread topped with marinated paneer and veggies.
- Dhaba-Style Keema: This Dhaba Style Keema curry features succulent ground meat in a boldly spiced tomato-based masala finished with a touch of milk for the ultimate creamy touch.
- Dahi Bhalla Chaat: A healthier recipe for one of THE most popular street foods in North-India. Creamy and delicious pan-fried lentil fritters are soaked in Indian spiced yogurt and garnished with zesty chutney and tangy chaat masala.
- Matar Chaat: Here's an easy pressure cooker recipe for this Indian spiced pigeon peas dip that's vegan, gluten-free, and makes for a light and refreshing lunch!
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📖 Recipe
Chicken Kathi Roll
Equipment
Ingredients
For Marinade:
- 2 tablespoons plain yogurt or 1 tablespoon greek plain yogurt
- 2 teaspoon minced ginger ½-inch piece
- 2 teaspoon minced garlic 2 cloves
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder (or paprika for mild)
- 2 teaspoons garam masala
- 1 tablespoon kasoori methi
- 1 tablespoon fresh lime juice ½ lime
- 1 lb. boneless skinless chicken breast or thighs, cut into bite sized pieces
Roll Filling:
- 2 tablespoon olive oil
- 1 red pepper thinly sliced (1 cup)
- 1 green pepper thinly sliced (1 cup)
- 1 medium onion red or white- thinly sliced (1 cup)
For Instant Onion Relish (Optional but highly recommended)
- ½ small red onion thinly sliced
- 1 teaspoon lime juice
- ¼ teaspoon salt
- ½ teaspoon kashmiri red chili powder or paprika
For Kathi Rolls:
- 8 Flour Tortillas or Frozen Indian paratha see notes for suggestions
- ½ cup green chutney Cilantro chutney or Mint Chutney
- ½ cup cilantro chopped
For Egg Filling
- 1 large egg
- ⅛ teaspoon salt
- ⅛ teaspoon red chili powder
Instructions
- In a large mixing bowl, add the marinade ingredients and stir well. Add chicken and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 15-20 minutes. You can marinate the chicken anywhere from 20 minutes to 4 hours.
- Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.
- Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.
- Add marinated chicken and stir well. Cover the pan and cook for 5 minutes. Remove the lid and cook for another 3 to 4 minutes, stirring at regular intervals, until the chicken cooks through. Turn off the heat and stir in chopped cilantro
- Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes.
- Spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through.
- Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of chicken filling across the middle. Top with pickled onions and cilantro.
- Starting from the side parallel to the filling, roll the paratha or tortilla all the way. Wrap in aluminum foil halfway or insert toothpicks to hold the wrap in place.
Video
Notes
- Chicken Breast or Thighs: Both work equally well. If using thighs, trim off the excess fat. For best results, pat dry chicken before cutting into bite-size pieces so the marinate sticks to it well.
- Marination time: Since the chicken pieces are small, I find 20 minutes to be enough time for it to absorb the flavors from the marinade. However, if you need to attend to other things, you can refrigerate it up to 4 hours maximum.
- Make it dairy-free: Instead of regular yogurt use cashew yogurt or coconut cream.
- Onion Relish: An optional but highly recommended step which takes only 5 minutes. The heat of the filling mellows the pickled onions, making them slightly sweet and tangy.
- Green Chutney: For the most authentic taste, make your own using this Cilantro or Mint Chutney Recipe.
- Egg layer: An authentic Chicken Kathi roll has a layer of seasoned egg in it. That being said, if you want to skip eggs for any reason, this wrap will still deliver delicious flavors.
- Roll Options: For best results, I prefer to use store-bought flour tortillas or frozen Indian parathas, like Kawan paratha or Malabar paratha from Trader Joes.
Summer Carney says
This is one of my favorite recipes! If Im making this for a crowd, can I precook the paratha with egg and store in the oven?
Aneesha says
Hi Summer, I'm glad you enjoy this recipe so much. You can certainly heat the paratha and keep them warm, I would skip the egg in that case as the egg coating will turn very dry if warmed for long.
jill says
These are delicious!!
Aneesha says
Thank you, Jill! I'm so glad you enjoyed these rolls.
srimayyia says
That was truly a delightful recepie of kathi rolls. Thank you . keep sharing.
Aneesha says
Thank you!
Astha says
Unbelievably good! Same authentic taste like Nizam’s Kathis. You took me down memory lane 🙂
Aneesha says
Yay! So happy to hear that Astha. It's a recipe close to my heart 🙂