Steps For Chicken Kathi Roll Recipe
Chicken Kathi roll is an Indian most loving street food dish. Here you will get the steps for how to make chicken Kathi roll recipe at home. You just need to follow a below steps.
Equipment
- Barbeque
- Pan
Ingredients
For Marination
- 500 gm Boneless Chicken Pieces (approx 4 cm)
- 2 tbsp Mustard Oil
- 2 tbsp Hung Curd
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
- ½ tbsp Kashmiri Red Chilli
- ½ tbsp Garam Masala
- Salt To Taste
Other
- 8 Eggs
- 200 gm Onions
- 60 gm Capsicum
- ¼ tbsp Garam Masala
- ¼ tbsp Kashmiri Red Chilli
- 2 tbsp Oil
For Paranthas
- 2 Cup All-Purpose Flour
- 1 tbsp Vegitable Oil
- Water (as required)
Instructions
For Marination
- Take boneless chicken and wash it properly. Now cut it into small pieces (4 cm).
- Take a bowl to add chicken pieces, mustard oil, hung curd, ginger-garlic paste, garam masala, Kashmiri red chilli, lemon juice, salt and mix it well. Now leave it for 1 hour.
For Cooking
- After 1 hour marination, it's time to cook it in a barbeque.
- Take a pan and add oil for heat. Now add sliced onion, sliced capsicum, cooked chicken, garam masala, Kashmiri red chilli and stir-fry on high heat for 3-4 minutes.
- For paranthas, you need to make a soft dough and make it in lachha parathas style.
- Now cook it in a pan and when it is 80% cooked then pour over the beaten egg and cook it until the egg is cooked.
- Now on hot paranthas arrange cooked chicken pieces that we stir-fry before and wrap it.
Notes
- You can also add lemon juice or green and red sauce when you wrap it.
- For chicken, Kathi roll chicken must be cooked in tandoor or barbeque. If you don’t have tandoor or barbeque then you also cook it in the oven or in a pan.
- If you are cooked in an oven or pan then you will use the dhungar method (charcoal smoking technique) to give the smoky flavor.