Name: Tandoori Chicken Kathi Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4
Ingredients: 500g boneless chicken thighs, cut into strips; 2 tablespoons tandoori masala; 3 tablespoons yogurt; 1 tablespoon ginger-garlic paste; 1 tablespoon lemon juice; 4 parathas or rotis; 1 large red onion, thinly sliced; 1 large bell pepper, julienned; 2 tablespoons vegetable oil; 2 tablespoons mint chutney; 2 tablespoons tamarind chutney; 1 cup shredded lettuce; 1 teaspoon chaat masala; Salt to taste

Instructions

Marinate the chicken

In a large bowl, combine chicken strips with yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt. Mix well to coat evenly. Cover and refrigerate for at least 20 minutes, preferably 2 hours.
Cook the chicken

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes until fully cooked and slightly charred on the edges. Remove from pan and set aside.
Sauté the vegetables

In the same skillet, add the remaining oil. Add sliced onions and bell peppers, and sauté for 4-5 minutes until softened but still crisp. Season with a pinch of salt and chaat masala.
Warm the parathas

On a separate pan or griddle, warm each paratha for about 30 seconds on each side until soft and pliable. Keep them covered with a clean kitchen towel to stay warm.
Assemble the rolls

Lay a warm paratha on a flat surface. Spread some mint chutney and tamarind chutney in the center. Add a portion of the cooked chicken, followed by the sautéed vegetables and shredded lettuce.
Roll and serve

Fold in the sides of the paratha and roll it tightly to form a cylindrical wrap. For easier handling, wrap the bottom half in parchment paper or aluminum foil. Serve immediately while hot.

Tandoori Chicken Kathi Rolls

Ingredients

Instructions

Nutritional Information