Chicken Tikka Kathi Rolls with Mint Chutney

Photo: Satyajit Dhawale (Satyajit888) · CC BY-SA 4.0 · source

Kolkata street food: flaky paratha wrapped around smoky spiced chicken, lime-pickled onions and a bright mint-cilantro yogurt chutney.

Ingredients

• 1¼ lb boneless chicken thighs, cut in strips
• 8 frozen parathas
• ¾ cup plain Greek yogurt, divided
• 1 tbsp garam masala
• 1 red onion, thinly sliced
• 2 limes, juiced
• 1 package mint leaves
• ½ bunch cilantro
• 1 jalapeño
• 2 garlic cloves, grated
• 1 tsp grated ginger

From your pantry: 1 tbsp oil, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp turmeric, 1½ tsp salt.

Instructions

1. Mix the chicken with ¼ cup of the yogurt, the garam masala, chili powder, cumin, turmeric, garlic, ginger and 1 tsp salt. Marinate 15 minutes or up to overnight.
2. Toss the onion with half the lime juice and a pinch of salt. Blend the mint, cilantro, jalapeño, the rest of the yogurt, the rest of the lime juice and a pinch of salt until smooth for the chutney.
3. Heat the oil in a large skillet over medium-high. Cook the chicken in a single layer, turning once, until charred at the edges and 165°F inside, 8 to 10 minutes total.
4. Cook the parathas in a dry skillet over medium heat until puffed and golden in spots, 1 to 2 minutes per side.
5. Spread each paratha with chutney, add a line of chicken and pickled onions, roll up tightly, and wrap the bottom in foil or parchment to hold it.

Tip: For a classic egg kathi roll, pour a beaten egg into the pan, set the paratha on top, and flip after 30 seconds so the egg cooks onto the bread.

Nutrition per serving

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