Oye Hoye! Chicken Kathi Roll Ka Kamaal: A Taste of Kolkata on Your Plate!

Namaste doston! Kem chho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another lip-smacking recipe that’s guaranteed to become a family favorite. Today, we’re diving into the delicious world of Chicken Kathi Rolls – a street food sensation that’s bursting with flavor and perfect for a quick lunch, a satisfying snack, or even a fun dinner party.

Kathi Rolls are a popular treat all over India, especially during festive times like Diwali, Holi, and even those lazy monsoon evenings. They are perfect for picnics, train journeys, or just a casual get-together with friends. Imagine biting into a warm, flaky paratha filled with succulent, spiced chicken – pure bliss, isn’t it?

A Little Kathi Roll History, My Friends

Legend has it that the Kathi Roll originated in Kolkata (formerly Calcutta) at Nizam’s, a famous restaurant. Originally, they used leftover kebab meat wrapped in paratha. “Kathi” literally means “stick” in Bengali, referring to the skewers used to cook the kebabs. Over time, the recipe evolved, and now you’ll find countless variations, each with its own unique twist.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients: The Magic Makers

For the Chicken Filling:

500g Boneless, skinless Chicken thighs, cut into small pieces
1 large Onion (Pyaaz), finely chopped
1 inch Ginger (Adrak), grated
2 cloves Garlic (Lahsun), minced
1-2 Green Chilies (Hari Mirch), finely chopped (adjust to your spice level!)
1 teaspoon Turmeric Powder (Haldi)
1 teaspoon Red Chili Powder (Lal Mirch)
1 teaspoon Coriander Powder (Dhania Powder)
1/2 teaspoon Garam Masala
1 tablespoon Lemon Juice (Nimbu ka Ras)
2 tablespoons Vegetable Oil (Tel)
Salt (Namak) to taste
Fresh Coriander Leaves (Hara Dhaniya), chopped for garnish

For the Paratha (Flatbread):

2 cups Whole Wheat Flour (Atta)
1/2 cup All-Purpose Flour (Maida) (optional, for a softer texture)
1 tablespoon Vegetable Oil (Tel)
Salt (Namak) to taste
Water (Pani), as needed to make a soft dough

Optional Extras:

Egg (Anda), beaten (for coating the paratha)
Mint-Coriander Chutney (Pudina-Dhania Chutney)
Tamarind Chutney (Imli Chutney)
Onion slices (Pyaaz ke Tukde)
Lemon wedges (Nimbu ke Tukde)

Step-by-Step: The Kathi Roll Chronicle

Make the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour (if using), oil, and salt. Gradually add water, kneading until you have a soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting period allows the gluten to relax, resulting in softer parathas.
Prepare the Chicken: In a bowl, mix the chicken pieces with ginger, garlic, green chilies, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt. Marinate for at least 15 minutes (longer is better!).
Cook the Chicken: Heat oil in a pan or wok over medium heat. Add the chopped onions and sauté until golden brown. Add the marinated chicken and cook until it’s cooked through and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
Make the Parathas: Divide the dough into equal-sized balls. Roll each ball into a thin circle. Heat a flat pan or tawa over medium heat. Cook each paratha for a minute or two on each side, until lightly golden. For a richer flavor, brush with a little oil or ghee while cooking.
Optional Egg Coating: If you want to add an egg coating, whisk an egg in a bowl. Dip each paratha into the egg mixture and cook on the tawa until the egg is set and golden brown. This adds a lovely richness and texture.
Assemble the Rolls: Place a paratha on a plate. Spoon a generous amount of the chicken filling onto the center of the paratha. Top with mint-coriander chutney, tamarind chutney, and onion slices (if using). Roll the paratha tightly and wrap the bottom half with butter paper or foil to hold it together.
Serve Immediately: Serve your delicious Chicken Kathi Rolls hot, with lemon wedges on the side.

Chef Curry’s Top Tips for Kathi Roll Perfection

Marinate, Marinate, Marinate: The longer you marinate the chicken, the more flavorful it will be.
Don’t Overcook the Chicken: Overcooked chicken will be dry and tough.
Get the Paratha Right: A well-made paratha is key to a great Kathi Roll. Practice makes perfect!
Customize Your Fillings: Feel free to add other vegetables like bell peppers (shimla mirch) or shredded cabbage.

Kathi Roll: Different Cooking Styles

Gas Stove/Induction Stove: The most common method. Follow the recipe as described above.
Oven: You can bake the parathas in the oven at 350°F (175°C) for about 5-7 minutes per side. You can also bake the chicken.
Air Fryer: Air fry the chicken at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Pressure Cooker/Slow Cooker/Crockpot: While not traditional, you can cook the chicken filling in a pressure cooker or slow cooker for a super tender result. Just be sure to adjust the cooking time accordingly.

Nutritional Information (Approximate per roll):

Calories: 400-500
Protein: 25-30g
Carbohydrates: 40-50g
Fat: 20-30g

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve with a side of raita (yogurt dip) for a cooling contrast to the spicy chicken.
Offer a variety of chutneys for your guests to choose from.
Cut the rolls in half for easier handling.
Make mini Kathi Rolls for a fun party appetizer.

Time to Get Rolling!

There you have it – my take on the classic Chicken Kathi Roll. It’s a simple, satisfying, and incredibly flavorful dish that’s sure to impress.

Now, go ahead and try this recipe at home. Share the deliciousness with your friends and family.

Happy cooking, and remember, keep the flavors alive!

Yours truly,

Chef Curry Do’pyaza!

Oye Hoye! Chicken Kathi Roll Ka Kamaal: A Taste of Kolkata on Your Plate!