Kathi Roll
Deliciously buttery and flakey paratha bread generously filled with roasted spiced chicken thighs.
Ingredients
400g chicken boneless thigh, diced
½ cup yoghurt
1 tbsp ginger finely chopped
1 tbsp garlic finely chopped
½ tsp, black peppercorn freshly ground
½ tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
1 tsp cumin roasted and crushed
1 tsp lemon juice
½ red onion thinly sliced to serve
Mint and coriander yoghurt to serve
Chilli to serve (optional)
oil or ghee for roasting chicken, add as required
Salt to taste
Dough
270 g whole wheat flour
1-2 tsp oil or ghee
½ teaspoon salt
water as required for kneading the dough
Method
Preparation
- In a bowl, marinade the diced chicken thigh pieces with the spices along with with chopped ginger and garlic, yoghurt, lemon juice, salt and pepper. Mix well to coat the chicken and leave covered in the fridge to marinade for 2 hours.
Dough
- In a large mixing bowl, add the flour, oil and salt. Make a well in the middle and gradually add the water, enough for the dough to start coming together. Using one hand, bring the dough together then start kneading the dough on a clean floured surface. Knead until the dough is smooth and elastic and leave to rest for 20-30 minutes in a clean bowl covered with a damp cloth.
Cooking the chicken
Preheat the oven to 180 degrees.
Line a baking tray with parchment paper then drizzle a tsp of oil. Place the marinated chicken evenly on the tray so each piece is separate, drizzle some oil over the top of the chicken then place into the oven to roast for 25 minutes or until golden brown.
Back to the dough
Separate the dough into 4-5 even balls and with a rolling pin, roll each piece of dough out in to a thin circle. Take some melted ghee and brush the dough generously with it.
Fold over both sides to make a rectangle then again to make a square, roll out again and repeat the process once more. Do this with all of the dough. (Watch tutorial for method).
In a medium sized pan on a medium to high heat, brush with ghee and place the rolled out parathas in the pan to cook for 30 seconds on each side, or until air bubbles form and turn golden brown. Brush each side again with ghee for a super buttery finish. Repeat until all flatbreads are cooked and set aside.
Assemble
Once cooked, take the chicken out of the oven and assemble each flatbread with the chicken, sliced red onion, fresh coriander, chilli and homemade mint and coriander yoghurt.
Wrap and serve.
How To Make Kathi Roll
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400g chicken boneless thigh, diced
½ cup yoghurt
1 tbsp ginger finely chopped
1 tbsp garlic finely chopped
½ tsp, black peppercorn freshly ground
½ tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
1 tsp cumin roasted and crushed
1 tsp lemon juice
½ red onion thinly sliced to serve
Mint and coriander yoghurt to serve
Chilli to serve (optional)
oil or ghee for roasting chicken, add as required
Salt to taste
Dough
270 g whole wheat flour
1-2 tsp oil or ghee
½ teaspoon salt
water as required for kneading the dough
Preparation
- In a bowl, marinade the diced chicken thigh pieces with the spices along with with chopped ginger and garlic, yoghurt, lemon juice, salt and pepper. Mix well to coat the chicken and leave covered in the fridge to marinade for 2 hours.
Dough
- In a large mixing bowl, add the flour, oil and salt. Make a well in the middle and gradually add the water, enough for the dough to start coming together. Using one hand, bring the dough together then start kneading the dough on a clean floured surface. Knead until the dough is smooth and elastic and leave to rest for 20-30 minutes in a clean bowl covered with a damp cloth.
Cooking the chicken
Preheat the oven to 180 degrees.
Line a baking tray with parchment paper then drizzle a tsp of oil. Place the marinated chicken evenly on the tray so each piece is separate, drizzle some oil over the top of the chicken then place into the oven to roast for 25 minutes or until golden brown.
Back to the dough
Separate the dough into 4-5 even balls and with a rolling pin, roll each piece of dough out in to a thin circle. Take some melted ghee and brush the dough generously with it.
Fold over both sides to make a rectangle then again to make a square, roll out again and repeat the process once more. Do this with all of the dough. (Watch tutorial for method).
In a medium sized pan on a medium to high heat, brush with ghee and place the rolled out parathas in the pan to cook for 30 seconds on each side, or until air bubbles form and turn golden brown. Brush each side again with ghee for a super buttery finish. Repeat until all flatbreads are cooked and set aside.
Assemble
Once cooked, take the chicken out of the oven and assemble each flatbread with the chicken, sliced red onion, fresh coriander, chilli and homemade mint and coriander yoghurt.
Wrap and serve.
How To Make Kathi Roll
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!