Kathi Roll

Updated at: Thu, 17 Aug 2023 02:33:20 GMT

Step 1

In a large mixing bowl, add the chicken, yoghurt, ginger garlic paste, chicken tikka masala and pepper. Squeeze the lime juice in. Mix well.

Step 2

Leave in the fridge for 30 minutes. Overnight is preferred.

Step 3

Meanwhile slice the onions and green bell pepper

Step 4

Get the chicken out of the fridge for 10 minutes, you don’t want the chicken to be very cold

Step 5

Heat a pot on medium heat, drizzle oil to cover the pan

Step 6

Add the onions and let them cook for 2 minutes

Step 7

Add the chicken thighs on top of the onions and put the lid on let it cook for 10 minutes on medium high. Don’t add the excess marinade that will prevent the chicken from getting a nice sear.

Step 8

After 10 minutes, open the lid. The onions should have caramelized. Flip the chicken and add the bell peppers and remaining excess marinade.

Step 9

Cook without the lid for 10 minutes. Start chopping up the chicken using the spatula.

Step 10

Heat a pan and add the frozen parantha.

Step 11

While it bubbles up, crack and beat one egg in a bowl.

Step 12

Once the first side of the parantha is cooked (you’ll see it bubbling up). Flip and let it cook for about 30 seconds.

Step 13

Then lift up the parantha, add the beaten egg and put the parantha on top of it and let it cook.

Step 14

Put the parantha on a sheet of tin foil, with the egg side facing up

Step 15

Add the chicken mixture, sprinkle chaat masala, drizzle white sauce and sriracha. Add pickled onions (optional). Roll the kathi roll and fold the tin foil around.

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