Name: Chicken Kathi Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tablespoons plain yogurt (or 1 tablespoon greek plain yogurt); 2 teaspoon minced ginger (½-inch piece); 2 teaspoon minced garlic (2 cloves); 1 teaspoon salt; ¼ teaspoon turmeric; 1 teaspoon kashmiri red chili powder (or paprika for mild); 2 teaspoons garam masala; 1 tablespoon kasoori methi; 1 tablespoon fresh lime juice (½ lime); 1 lb. boneless skinless chicken breast (or thighs, cut into bite-sized pieces); 2 tablespoon olive oil; 1 red pepper (thinly sliced); 1 green pepper (thinly sliced); 1 medium onion (red or white, thinly sliced); ½ small red onion (thinly sliced); 1 teaspoon lime juice; ¼ teaspoon salt; ½ teaspoon kashmiri red chili powder (or paprika); 8 Flour Tortillas or Frozen Indian paratha; ½ cup green chutney (Cilantro chutney or Mint Chutney); ½ cup cilantro chopped; 1 large egg; ⅛ teaspoon salt; ⅛ teaspoon red chili powder

Jump to Recipe

If you’re craving street food magic that’s easy to make at home, the Chicken Kathi Roll is about to become your new go-to. Wrapped in a crisp, flaky paratha or tortilla, loaded with spiced chicken, crunchy onions, and zesty chutney, every bite is an irresistible explosion of flavor, color, and texture. From the aromatic marinade to the finishing flourish, there’s a reason this iconic dish is loved from Kolkata food carts to family kitchens around the globe. Making Chicken Kathi Roll is a joy, and the results are impressive enough for company but easy enough for a weeknight treat.

Chicken Kathi Roll Recipe - Recipe Image

Ingredients You’ll Need

Great Chicken Kathi Roll starts with a few simple but essential ingredients. Each one is chosen to build layered flavor, juicy texture, or bright color. Here’s what you’ll need and why they matter:

Yogurt: Acts as a tenderizer for the chicken and adds subtle tanginess to the marinade.
Minced ginger: Brings warmth and zesty fragrance, infusing the chicken with classic Indian flavor.
Minced garlic: Adds depth and savory richness to every bite.
Salt: Enhances all the spices and helps the marinade penetrate the meat.
Turmeric: Gives a golden hue and gentle earthiness, making the filling vibrant and aromatic.
Kashmiri red chili powder (or paprika): For gentle heat and a gorgeous red color—use paprika for a mild version.
Garam masala: A classic spice blend that layers in warmth and complexity.
Kasoori methi: Dried fenugreek leaves for a distinctive aroma and authentic touch (don’t skip if you can find them!).
Fresh lime juice: Brightens the marinade and gives a fresh pop to the final roll.
Boneless skinless chicken breast or thighs: Thighs are juicier, but breast works for a leaner roll, both dice beautifully for even cooking.
Olive oil: Used for sautéing and to help cook the wrap to golden perfection.
Red and green bell peppers: Add sweetness and crunch, plus a hit of color and freshness.
Medium onion: Can be red or white; lends sweetness and depth to the chicken filling.
Red onion (extra): For a quick, tangy relish that lifts the whole roll.
Lime juice (extra): Used in the onion relish for a zesty bite.
Kashmiri red chili powder (extra): Adds spicy-sweet heat to the onion topping.
Flour tortillas or frozen Indian paratha: The wrapper for your Chicken Kathi Roll—paratha is traditional, but tortillas work deliciously.
Green chutney: Cilantro or mint chutney brings a herby brightness that ties everything together.
Cilantro: For freshness and a pop of color in every bite.
Egg: Adds extra richness to the wrap, making it extra special (optional, but highly recommended).
Red chili powder and salt (extra): Used to spice the egg mixture for the wrapper.

How to Make Chicken Kathi Roll

Step 1: Marinate the Chicken

Start with the flavor foundation! In a large bowl, combine yogurt, ginger, garlic, salt, turmeric, chili powder, garam masala, kasoori methi, and lime juice. Whisk until smooth, then add your bite-sized chicken pieces. Toss them well so every piece is coated. Let the chicken marinate in the fridge for at least 15-20 minutes while you prep your toppings. The longer it sits (up to 4 hours), the richer the flavor and juicier the chicken.

Step 2: Make Instant Onion Relish

Thinly slice red onion and toss it with a squeeze of lime, a pinch of salt, and a sprinkle of chili powder. This quick pickle adds a crunchy, tangy punch to your Chicken Kathi Roll and can be made ahead—just let it rest and the flavors will mellow for you!

Step 3: Sauté the Onions and Peppers

In a large skillet or non-stick pan, heat oil over medium-high. Add the sliced onions and both bell peppers. Sauté for 3 minutes, just enough for them to soften slightly but retain some bite and vivid color. This forms the hearty base of your chicken filling.

Step 4: Cook the Chicken

Add your marinated chicken right into the pan with the softened veggies. Stir well, cover, and let it cook for about 5 minutes. Then uncover and cook another 3-4 minutes, stirring occasionally, until the chicken is fully cooked and tender. Finish by stirring in a handful of freshly chopped cilantro.

Step 5: Prepare the Wraps

Heat your paratha or tortilla on a non-stick skillet. For parathas, follow package instructions. For tortillas, drizzle a little olive oil and cook each side until golden and lightly crisp (about 2 minutes per side). If you’re adding an egg layer, beat 1 egg with a pinch of salt and chili powder. Spread a spoonful over the cooked wrap, flip, and let the egg set in about 30 seconds for that authentic street food touch.

Step 6: Assemble the Rolls

Spread a thin layer of green chutney down the center of each wrap. Pile on the hot chicken-and-veggie filling, add a generous spoonful of the pickled onion, and scatter over some fresh cilantro. The combination of cool, crunchy, and spicy is what makes Chicken Kathi Roll so memorable!

Step 7: Finish and Serve

Roll up the wrap tightly, starting from the edge closest to the filling and rolling away from you. For easy eating (and that true street food flair), wrap each roll in some aluminum foil or parchment paper. Cut in half if you’re feeling fancy, or just dive right in.

How to Serve Chicken Kathi Roll

Garnishes

Chicken Kathi Roll shines with a sprinkle of extra chopped cilantro or a few thinly sliced onions right before serving. If you love a little heat, add a wedge of lime or a dash of extra chili powder on top before wrapping up. For added color and crunch, a light dusting of chaat masala or crispy sev can also be delightful.

Side Dishes

These rolls are delicious on their own, but for a fuller meal, they pair wonderfully with raita (cooling yogurt dip), a fresh cucumber salad, or extra chutney for dipping. A simple bowl of masala fries or spiced potato chips will truly bring that street-food magic to your table.

Creative Ways to Present

For a party, slice each Chicken Kathi Roll into bite-sized pinwheels and secure with toothpicks for a fun, shareable appetizer. If you’re packing lunch, wrap them in parchment for easy grab-and-go. Feeling playful? Serve them deconstructed: fill a big platter with fillings and let everyone make their own!

Make Ahead and Storage

Storing Leftovers

To keep your Chicken Kathi Roll fresh, store the chicken filling, onion relish, and chutney in separate airtight containers in the fridge for up to 3 days. Assembled rolls are best enjoyed right away, but leftovers can be tightly wrapped and kept in the fridge overnight if needed.

Freezing

For meal prep heaven, freeze the cooked chicken filling in a freezer-safe container for up to 2 months. When ready, thaw in the fridge overnight. While it’s best not to freeze assembled rolls (the wrappers can become soggy), paratha or tortillas freeze beautifully on their own.

Reheating

Reheat the chicken filling in a skillet over medium heat or in the microwave until piping hot. Warm wraps directly on a skillet or in the oven. Once warm, assemble your Chicken Kathi Roll as usual—just like fresh!

FAQs

Can I make Chicken Kathi Roll with leftover rotisserie chicken?

Absolutely! Just shred the chicken, toss it in the marinade, and heat it gently with the sautéed onions and peppers. It only needs to warm through and absorb the spices—an easy shortcut with fantastic results.

Is there a vegetarian version of Chicken Kathi Roll?

Yes! Paneer, tofu, or sauteed mushrooms are all delicious substitutes for chicken in this recipe. Marinate and cook as you would the chicken for a satisfying plant-based twist.

What’s the best chutney to use?

Cilantro chutney and mint chutney are both classics for Chicken Kathi Roll. If you like things tangy and spicy, use both together. Mango chutney is a fun, sweet-spicy alternative option!

Can I skip the egg layer in the wrap?

Definitely. The egg layer adds a touch of richness and authenticity, but if you’re allergic or just in a hurry, your Chicken Kathi Roll will still be absolutely delicious without it.

How do I keep the rolls from getting soggy?

For best texture, don’t overfill with chutney and let any hot fillings or veggies cool slightly before rolling up. Wrapping the rolls in foil or parchment helps keep them crisp for longer, especially if packing for lunch.

Final Thoughts

Trust me—once you make a homemade Chicken Kathi Roll, you’ll understand why it’s legendary. It’s got quick prep, vibrant flavor, and loads of personality. Perfect for sharing or savoring solo, this recipe is a surefire way to bring street food joy to your kitchen. Give it a try and let your tastebuds travel right to the heart of Kolkata!

Chicken Kathi Roll Recipe

★★★★★

4.9 from 5 reviews

Author: Ella
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and spicy Chicken Kathi Roll recipe packed with marinated chicken, sautéed peppers and onions, wrapped in a warm tortilla or paratha, perfect for a quick and satisfying meal.

Instructions

Marinate chicken: In a large mixing bowl, combine marinade ingredients. Add chicken, toss well, refrigerate for 15-20 minutes.
Make Instant onion relish: Toss sliced onions with salt, red chili, and lime juice, set aside.
Saute Onions & Peppers: Heat oil, sauté onions and peppers until soft.
Add chicken: Stir in marinated chicken, cover and cook until done.
Prepare paratha or tortilla: Cook paratha or tortilla in a pan.
Spread Egg mixture (if using): Cook egg on tortilla.
Assemble kathi roll: Spread chutney on wrap, add chicken filling, pickled onions, and cilantro.
Roll the chicken wrap: Roll the wrap tightly and wrap in aluminum foil.

Notes

For a spicier kick, add more red chili powder or hot sauce to the chicken marinade.
Adjust the filling ingredients to suit your taste preferences.
Experiment with different chutneys for varied flavors.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Saute, Pan-fry
Cuisine: Indian