Chicken Kathi Roll

Ingredients

• 500g (1.1 lb) boneless chicken, cut into thin strips 500g (1.1 lb) boneless chicken, cut into thin strips
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 large bell pepper, thinly sliced 1 large bell pepper, thinly sliced
• 4-6 flatbreads (roti or paratha) 4-6 flatbreads (roti or paratha)
• Tangy mint chutney (see preparation steps) Tangy mint chutney (see preparation steps)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugar: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, and salt. Mix well.
2. 2.
   Add the chicken strips to the marinade and coat them evenly. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken and cook until it is tender and cooked through, about 8-10 minutes. Set aside.
4. 4.
   In the same pan, heat the remaining tablespoon of oil. Add the sliced onions and bell peppers. Sauté until they are softened and slightly caramelized, about 5-6 minutes. Set aside.
5. 5.
   To prepare the tangy mint chutney, blend together 1 cup of fresh mint leaves, 1/2 cup of fresh coriander leaves, 1 green chili, 1 tablespoon lemon juice, 1 teaspoon sugar, and salt to taste. Blend until smooth.
6. 6.
   Warm the flatbreads on a griddle or in a microwave.
7. 7.
   To assemble the rolls, spread a generous amount of tangy mint chutney on each flatbread. Place a portion of the cooked chicken, sautéed onions, and bell peppers in the center. Roll tightly and secure with a toothpick if needed.
8. 8.
   Serve the Chicken Kathi Rolls hot and enjoy!

Treat your ingredients with care...

• Chicken — For a more tender and flavorful chicken, marinate it overnight in the refrigerator.
• Tangy mint chutney — Adjust the spiciness by adding or reducing the amount of green chili according to your preference.
• Flatbreads — If you can't find flatbreads, you can use tortillas or wraps as a substitute.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a visually appealing presentation.
• Yogurt — Greek yogurt works well in this recipe as it is thicker and creamier.

Tips & Tricks

• To make the rolls more portable, wrap them in parchment paper or aluminum foil.
• Add a squeeze of lemon juice over the filling before rolling for an extra burst of tanginess.
• Customize the spice level by adjusting the amount of chili powder or adding hot sauce.
• Serve the rolls with a side of crispy fries or a fresh salad for a complete meal.
• Experiment with different fillings like paneer (Indian cottage cheese) or grilled vegetables for vegetarian options.

Serving advice

Serve the Chicken Kathi Rolls as a delicious and satisfying meal on their own. They can be enjoyed as a quick lunch, a light dinner, or even as a party appetizer. Pair them with a side of tangy mint chutney or a cooling cucumber raita for an extra burst of flavor.

Presentation advice

For an appealing presentation, serve the Chicken Kathi Rolls on a platter, garnished with fresh coriander leaves and a sprinkle of chaat masala. Cut them into bite-sized pieces for easy serving and enjoy the vibrant colors of the sautéed onions and bell peppers peeking through the translucent flatbread.