Chicken Kathi Roll Recipe (Spicy Indian Wrap)

Chicken Kathi Rolls combine tender, spiced chicken pieces and crisp onions wrapped in a warm, flaky paratha. Originating from Kolkata street food carts, these portable wraps make for a satisfying meal that balances rich spices with fresh textures.

This recipe guides you through marinating the chicken, cooking it on the stovetop until lightly charred, and assembling the roll with simple condiments and sliced onions.

Why This Recipe Works

• Marinating the chicken in yogurt and spices tenderizes the meat while building a flavorful base that chars nicely in the pan.
• Cooking the chicken over medium-high heat evaporates excess moisture, allowing the spices to cling directly to the meat rather than boiling in liquid.

Ingredient Notes

• Boneless chicken thighs: Chicken thighs stay juicier than chicken breasts during stovetop cooking, though breasts can be used if cut evenly.
• Kashmiri red chili powder: Provides a bright red color and mild heat. Paprika mixed with a pinch of cayenne makes a workable substitute.
• Garam masala: A warm blend of ground spices added near the end of cooking to boost aroma.
• Parathas: Layered flatbreads used as the wrap. Frozen parathas available at South Asian grocery stores save prep time.

If You’re Cooking Outside India

• Kashmiri red chili powder: Found in South Asian grocery stores or online. Use mild paprika if unavailable.
• Parathas: Look in the frozen section of Indian supermarkets or well-stocked international grocery stores.

How to Make Chicken Kathi Roll

Marinating the Chicken

Combine yogurt, ginger-garlic paste, and spices, then toss with bite-sized chicken pieces and rest briefly.

Cooking the Chicken

Pan-sear the marinated chicken in oil until browned and cooked through, then set aside.

Preparing the Parathas

Warm the parathas on a skillet with a little oil until golden spots appear on both sides.

Assembling the Rolls

Layer cooked chicken, sliced onions, and a squeeze of lime juice onto each paratha, then roll tightly.

Cooking Tips

• Cut the chicken into uniform bite-sized pieces so they cook evenly in the pan.
• Slice the onions thinly and soak them in cold water for a few minutes to reduce their sharp bite before adding them to the wrap.

Common Mistakes to Avoid

• Overcrowding the pan when cooking the chicken: Cook the chicken in batches if necessary so it sears rather than steams.
• Making the wrap too wet: Drain excess marinade off the chicken before cooking and use sauces sparingly to keep the paratha from turning soggy.

Variations

• Egg-Rolled Kathi Roll: Crack a beaten egg directly onto the skillet, press the cooked paratha onto it so it adheres, then fill with chicken.

Serving Suggestions

• Serve warm with a side of green mint-cilantro chutney.
• Pair with sliced cucumbers or lemon wedges for extra freshness.

Storage & Make-Ahead

Make ahead: The chicken filling can be cooked up to two days in advance and stored separately from the parathas.

Refrigerate: Store leftover cooked chicken and parathas in airtight containers in the refrigerator for up to 3 days.

Freeze: Freezing assembled rolls is not recommended because the fresh onions and paratha texture will degrade.

Reheat: Warm the chicken in a skillet over medium heat, then reheat the paratha before assembling fresh wraps.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work, but watch them closely while cooking so they do not dry out.

Can I make the parathas ahead of time?

You can cook the parathas in advance, store them in the refrigerator, and reheat them on a hot skillet before assembling the rolls.

More Indian Recipes to Try

• Bengali Prawn Curry Recipe
• Lamb Curry Recipe
• Besan Ladoo Recipe

Browse the IndiPlated recipe index

Chicken Kathi Roll

Spiced chicken and crisp onions wrapped in a warm, flaky paratha.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 rolls

Course: Main Course, Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

Chicken Marinade

• 500 grams boneless chicken thighs cut into bite-sized pieces
• 1/4 cup plain yogurt whisked smooth
• 1 tablespoon ginger-garlic paste freshly made or store-bought
• 1 teaspoon Kashmiri red chili powder for color and mild heat
• 1/2 teaspoon ground turmeric standard spice
• 1 teaspoon ground cumin ground
• 1 teaspoon garam masala spice blend
• 1 teaspoon salt adjust to taste

Cooking and Assembly

• 2 tablespoons vegetable oil divided for cooking
• 4 pieces parathas store-bought frozen or homemade
• 1 medium onion thinly sliced
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon fresh lime juice for drizzling

Equipment

• 1 Skillet A heavy-bottomed frying pan or tawa for cooking chicken and parathas.

Method

 

1. In a bowl, combine the yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, cumin, garam masala, and salt. Add the chicken pieces and toss until well coated. Let marinate for 30 minutes at room temperature.
2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken in a single layer. Cook, stirring occasionally, for 10 to 12 minutes until browned and the internal temperature reaches 74°C / 165°F at the thickest piece. Remove from heat and set aside.
3. In the same skillet or a separate griddle, warm the parathas one by one with a few drops of oil over medium heat until golden brown spots appear on both sides, about 1 to 2 minutes per side.
4. Place a warm paratha on a clean surface. Down the center, arrange a portion of the cooked chicken, sliced onions, chopped cilantro, and a squeeze of lime juice. Roll the paratha tightly around the filling, secure the bottom with parchment paper or foil if desired, and serve warm.

Notes

Ensure the chicken reaches an internal temperature of 74°C / 165°F before removing it from the pan.
Adjust the amount of sliced onions and lime juice according to your preference.