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Chicken kathi rolls cut open to show masala chicken, cucumber, onion and mint yoghurt
A kathi roll cut on the diagonal – spiced chicken, crunchy onion and chutney spilling from a flaky paratha.

Chicken Kathi Rolls

Marinated chicken cooked until the masala clings to it, rolled tight in a hot paratha with onion, mint yoghurt and tamarind.

Prep
20 mins
Cook
20 mins
Total
40 mins
Makes
4 rolls
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Watch forReduce until it clings
  2. Avoid thisKeep the filling narrow
  3. Make sureSeal it in the pan

Ingredients

  • Chicken
  • Rolls
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Method

8 steps

  1. Mix the chicken with yoghurt, AL Mix and lemon.

    Marinate for 30 minutes if possible.

  2. Heat the oil in a wide pan over high heat.

  3. Cook the chicken for 8–10 minutes until browned and fully cooked.

    Let the marinade reduce until it clings to the meat.

    Irregular chicken pieces alone in a frying pan with reduced Lahori masala clinging and no loose liquid

  4. Warm the parathas in a dry pan.

  5. Spread mint yoghurt down the centre of each paratha.

  6. Add chicken, onion, cucumber, coriander and tamarind chutney.

  7. Squeeze over lemon, roll tightly and briefly toast seam-side down.

    A filled chicken kathi roll resting seam-side down in a dry frying pan to seal closed

  8. For a Kolkata-inspired egg kathi roll, add a thin omelette to each paratha before filling.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much garam masala per kg of chicken?

Use 8 g of garam masala per 1 kg of chicken – two level teaspoons – stirred in during the final three to five minutes of cooking, because garam masala is a finishing spice and its aromatic oils are driven off by a long simmer.

Read the full answer

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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