Indian Chicken Kathi Roll

600g boneless skinless chicken thighs, cut into bite-sized pieces

150g natural yoghurt
Small handful fresh mint, finely chopped
Small handful fresh coriander, finely chopped

The Marinade

2 tablespoons natural yoghurt
2 garlic cloves, minced
20g fresh ginger, grated
1 tablespoon lemon juice
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil

The Paratha

300g wholemeal flour (or plain flour)
1 teaspoon sea salt
2 tablespoons vegetable oil (or ghee)
180–220ml warm water
100g melted ghee, for layering and frying

The Filling

1 red onion, thinly sliced
Small handful fresh coriander, roughly chopped
1 fresh red chilli, thinly sliced

PREPARATION

1. In a bowl, combine the yoghurt, garlic, ginger, lemon juice, chilli powder, garam masala, cumin, turmeric, salt and black pepper. Add the chicken and mix until evenly coated. Cover and marinate for 2 hours, or overnight for the best flavour. Meanwhile, mix the flour and salt with the vegetable oil, gradually adding the warm water until a soft dough forms. Knead for 8–10 minutes until smooth, then cover with a damp cloth and leave to rest for 20–30 minutes.

COOKING

1. Preheat the oven to 180°C.
2. Spread the marinated chicken out on a lined baking tray in a single layer. Drizzle with the vegetable oil and roast for 20–30 minutes, until cooked through and lightly charred around the edges.
3. Divide the rested dough into four equal portions.
4. Roll each portion into a thin circle, brush generously with melted ghee, then fold into a square parcel. Roll out again, repeat the folding once more, then roll into the final paratha shape.
5. Heat a frying pan over a medium heat with a little melted ghee.
6. Cook each paratha for 2–3 minutes per side, brushing with more ghee as it cooks until golden, flaky and puffed.
7. Mix together the yoghurt, mint and coriander to make the sauce.
8. Lay a warm paratha flat and pile roasted chicken down the centre.
9. Top with sliced red onion, fresh coriander and chilli.
10. Spoon over the mint and coriander yoghurt.
11. Roll tightly into a wrap and serve immediately.

School of Wok Tips

• Marinating the chicken overnight gives the spices more time to penetrate the meat and makes it even more tender.
• Folding the paratha with layers of ghee creates the flaky, laminated texture similar to puff pastry.
• Spread the chicken out well on the baking tray so it roasts instead of steaming.
• Resting the dough before rolling makes it much easier to stretch into thin layers.

FAQs

What is a Kathi Roll?
A Kathi Roll is a popular Indian street food consisting of grilled or roasted meat wrapped in a flaky paratha with fresh vegetables and sauces.

Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, although thighs remain juicier after roasting.

Can I prepare the parathas ahead of time?
Yes. Cook the parathas in advance and reheat them in a dry frying pan just before assembling the wraps to restore their soft, flaky texture.