Hazaragi-style Spiced Chicken Kathi Roll

Ingredients

In this Hazaragi adaptation of the Kathi Roll, we have incorporated traditional Hazaragi spices and flavors to create a unique twist on the original Indian dish. The marinade for the chicken includes Hazaragi spices such as cumin, coriander, and turmeric, which infuse the meat with a distinct and aromatic flavor. Additionally, the yogurt sauce is enhanced with Hazaragi herbs like mint and cilantro, adding a refreshing and tangy element to the dish. We alse have the original recipe for Kathi Roll, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into thin strips 500g (1.1 lb) boneless chicken, cut into thin strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• 4 large flatbreads (such as tortillas or lavash) 4 large flatbreads (such as tortillas or lavash)
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chopped fresh cilantro leaves
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 tomato, thinly sliced 1 tomato, thinly sliced
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken, vegetable oil, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes, or until cooked through and slightly charred. Set aside.
3. 3.
   In a small bowl, mix together the yogurt, chopped mint leaves, and chopped cilantro leaves. Season with salt to taste.
4. 4.
   Warm the flatbreads in a dry skillet or microwave for a few seconds to make them pliable.
5. 5.
   To assemble the rolls, spread a generous amount of the yogurt sauce on each flatbread. Place a portion of the cooked chicken in the center of the flatbread. Top with sliced onion, cucumber, and tomato.
6. 6.
   Roll up the flatbread tightly, tucking in the sides as you go. Secure with a toothpick if needed.
7. 7.
   Serve the Hazaragi-style Spiced Chicken Kathi Rolls with lemon wedges on the side.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thinly sliced to ensure even cooking and tenderness.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Mint and cilantro — Chop the herbs finely to release their flavors and aromas.

Tips & Tricks

• If you prefer a spicier roll, increase the amount of chili powder in the marinade.
• Add a squeeze of lemon juice to the yogurt sauce for an extra tangy flavor.
• Customize the fillings by adding sliced bell peppers or pickled vegetables.
• For a vegetarian version, substitute the chicken with paneer or tofu.
• Serve the rolls with a side of mint chutney or tamarind chutney for additional flavor.

Serving advice

Serve the Hazaragi-style Spiced Chicken Kathi Rolls as a complete meal on their own or with a side salad. They can also be cut into smaller portions and served as appetizers or party snacks.

Presentation advice

To enhance the presentation, serve the rolls on a platter with the toothpicks removed. Garnish with a sprinkle of chopped mint leaves and a drizzle of yogurt sauce. Serve with lemon wedges on the side for squeezing over the rolls.