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Chicken Kathi Rolls

Restaurant/Operation Indian Bread Co., New York City
Menupart Sandwiches 
Daypart Lunch, Dinner
Region Indian

Chicken Kathi Rolls
Yield: 8 rolls
Cooking oil 1 tsp.
Chicken tikka (recipe follows) 2 lbs.
Red onions, finely sliced 2
Lemon juice 1 tsp.
Chat masala powder (purchased or your recipe) ½ tsp.
Paratha bread (recipe follows) 8 pieces
Tangy Green Chutney (recipe follows) 8 Tbsp.
Wax paper, cut into 4 in.-by-4 in. pieces 8
1. Heat oil in large saucepan. Sauté chicken tikka and onions until onions are translucent, about 2 minutes.
2. Add lemon juice and chat masala powder, then remove from heat. Divide chicken tikka mixture into 8 portions.
3. Smear each piece of paratha bread with 1 Tbsp. green chutney and place one portion of chicken tikka mixture on top. Roll paratha bread tightly. Wrap each roll in wax paper, tucking in ends, and serve.
Chicken Tikka
Boneless chicken breasts 2 lbs.
Ginger paste 1 Tbsp.
Garlic paste 1 Tbsp.
Red chili powder 1 tsp.
Garam masala powder 1 tsp.
Salt to taste
Yogurt ½ cup
Lemon juice 1 Tbsp.
Cooking oil 1 Tbsp.
1. Place yogurt in cheesecloth-lined colander and place colander over bowl. Drain overnight in refrigerator.
2. Wash and cut boneless chicken into 1-in. cubes. Combine drained yogurt and remaining ingredients and marinate chicken in mixture for 1 hour.
3. Pre-heat oven to 350F. Spread marinated chicken chunks on baking tray lined with aluminum foil. Cook through in oven, about 45 minutes, basting with marinade every 15 minutes. Reserve.
Paratha Bread
All-purpose flour, divided use 2 cups and as needed
Whole-wheat flour ½ cup
Salt to taste
Oil, divided use 6 Tbsp.
Yogurt 1 cup
Warm water as needed
1. Sift all-purpose flour and whole-wheat flour with salt. Add 2 tsp. oil. Slowly add yogurt to make soft, pliable dough. Knead well, adding water if required. Cover with damp cloth and set aside 1 hour.
2. Knead dough again and roll into 8 round balls. Cover and refrigerate ½ hr.
3. Place each ball on floured board and roll into 8-inch diameter discs. Brush each disc all over on both sides with 1 tsp. oil.
4. Heat griddle over medium flame. Place 1 paratha disc on the griddle and drizzle 1 tsp. oil around edges. Press down using spatula and flip. Cook until both sides are golden brown.

Tangy Green Chutney
Yield: 2 ¼ cups
Tamarind concentrate (purchased) ½ tsp.
Cilantro, chopped 2 cups
Mint, chopped ½ cup
Large onion, sliced ¼
Garlic 1 clove
Yogurt (can substitute 4 Tbsp. water) 1 cup
Lemon juice 1 Tbsp.
Sugar 1 tsp.
Salt to taste
Combine all ingredients and grind to a smooth paste in a blender. Refrigerate.

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