There are many different kinds of Kathi rolls and ways I make them but these are the ones that we grew up eating in my mother’s kitchen in India . The chicken filling recipe is really easy and tastes better if you marinate it overnight or for a few hours at least.
For the roti (wrap) part you can make your own (which I never do) or use any ready made medium sized tortillas or rotis. You can choose to add the egg or skip it but let me tell you that my favorite kathis are always the ones where the egg on the roti is doubled!
This recipe has multiple steps to it but is actually quite easy.
Chicken Kathi Rolls
4 lbs boneless chicken thighs, cubed
1 full head of garlic, peeled
2 “ ginger, peeled
4 green chilies (to taste or optional)
2 cups plain yogurt
2 tsp coriander powder
1 tsp turmeric powder
1 black cardamon (optional)
2-3 cloves (optional)
2” cinnamon stick (optional)
2-3 bay leaves (optional)
1 tsp oil ( any oil you use to cook with works)
Salt & pepper to taste
Ready made rotis or tortillas
6-8 eggs well beaten
Salt & pepper
1 large onion, sliced thin
1 green chili, chopped
1 large lemon, juiced
Salt & pepper to taste
- Grind the garlic, ginger and green chilies into a fine paste.
- Place chicken in a bowl, add yogurt, ground garlic mixture, coriander powder, turmeric powder, all the whole spices, oil, salt & pepper. Mix this well and refrigerate overnight.
- When you are ready to cook the chicken, remove it from the fridge and put it in a medium sized cooking pot.
- On medium heat, slow cook the chicken covered for about 30 – 35 minutes or so. Stir it from time to time to make sure it doesn’t burn.
- You want to cook the chicken until it reaches a semi dry consistency. If you find it is too liquidy, remove the cover cook to dry it out.
- Once the chicken is cooked, set it aside.
- Heat a frying pan or tawa with a 1 tsp oil.
- Put a roti (tortilla) in the pan and let it heat for about 30 seconds or till it begins to own a little on the bottom. As the pan gets hotter this process will go quicker.
- Add about 3 tablespoons of the well beaten egg on top of the roti.
- Flip the roti over using metal tongs.
- Let the egg cook ( about 45 seconds)
- Flip the roti back over and remove from fire.
- Repeat the same procedure with as many rotis as you plan to make.
- Combine the onions with the chili, lemon, salt & pepper in a bowl and set aside.
Assembling the Kathi:
- Place an egg roti on a plate.
- Put 1/4 cup of the chicken filling in a straight line onto one edge of an egg roti.
- Put some of the onion mixture on top.
- Roll the roti with the filling till it looks like a burrito.
- Eat immediately.