If you love flavorful, spicy, and easy-to-eat food, then Chicken Kathi Rolls are perfect for you! This delicious Indian street food is made by wrapping juicy, marinated chicken in a soft paratha or tortilla, along with green chutney, onions, and fresh herbs.
It’s a quick and tasty meal that you can easily make at home. You can experiment with different sauces, fillings, and toppings to match your taste. Whether you’re craving a homemade snack, a lunchbox treat, or a party favorite, this roll has got you covered. Keep reading to learn how to make the perfect Chicken Kathi Roll with simple steps and easy ingredients!
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Plain Yogurt | 2 tbsp | 4 tbsp | 8 tbsp |
| Greek Plain Yogurt | 1 tbsp | 2 tbsp | 4 tbsp |
| Minced Ginger | 2 tsp | 4 tsp | 8 tsp |
| Minced Garlic | 2 tsp | 4 tsp | 8 tsp |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Turmeric | 1/4 tsp | 0.5 tsp | 1 tsp |
| Kashmiri Red Chili Powder | 1 tsp | 2 tsp | 4 tsp |
| Garam Masala | 2 tsp | 4 tsp | 8 tsp |
| Kasoori Methi | 1 tbsp | 2 tbsp | 4 tbsp |
| Fresh Lime Juice | 1 tbsp | 2 tbsp | 4 tbsp |
| Chicken | 0.5 kg | 1 kg | 2 kg |
| Olive Oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Red Pepper | 1 cup | 2 cups | 4 cups |
| Green Pepper | 1 cup | 2 cups | 4 cups |
| Onion | 1 cup | 2 cups | 4 cups |
| Small Red Onion | 0.5 | 1 | 2 |
| Lime Juice | 1 tsp | 2 tsp | 4 tsp |
| Kashmiri Red Chili Powder (Relish) | 0.5 tsp | 1 tsp | 2 tsp |
| Flour Tortillas/Paratha | 8 | 16 | 32 |
| Green Chutney | 0.5 cup | 1 cup | 2 cups |
| Cilantro | 0.5 cup | 1 cup | 2 cups |
| Egg | 1 | 2 | 4 |
| Red Chili Powder (Egg) | 1/8 tsp | 0.5 tsp | 1 tsp |
How to Make
Marinate the Chicken
- In a big bowl, mix all the marinade ingredients well.
- Add the chicken pieces and coat them evenly.
- Keep it in the fridge while you prepare the other ingredients (at least 15-20 minutes, or up to 4 hours).
Make the Pickled Onions
- In a small bowl, mix thinly sliced onions with salt, red chili powder, and lime juice.
- Set it aside to let the flavors mix.
Cook the Chicken and Veggies
- large pan with medium-high heat with 2 tablespoons of oil.
- Add sliced onions and peppers, and stir-fry for about 3 minutes until they soften slightly.
- Add the marinated chicken to the pan and mix well.
- Cover and cook for 5 minutes.
- Remove the lid and cook for another 3-4 minutes, stirring often, until the chicken is fully cooked.
- Turn off the heat and mix in chopped cilantro.
Prepare the Wraps
- Heat a non-stick pan over medium-high heat.
- If using frozen paratha, cook it as per the package instructions.
- If using a tortilla, drizzle 1 teaspoon of oil and place it in the pan.
- Cook for about 2 minutes on one side until it turns light brown.
- Flip it over and cook for another 1.5-2 minutes.
Add the Egg Layer (Optional)
- Spread a tablespoon of beaten egg on the tortilla’s browned side.
- Flip it and cook for 30 seconds until the egg is fully set.
Assemble the Rolls
- Spread a thin layer of green chutney on the cooked wrap.
- Add about ½ cup of the cooked chicken filling in the center.
- Top with pickled onions and fresh cilantro.
- Roll the wrap tightly.
- Wrap in foil or use toothpicks to keep it in place.
History of Chicken Kathi Roll
Origins in the Streets of Kolkata
During the early 20th century, Chicken Kathi Roll begins in the bustling city of Kolkata, India, . At the time, Kolkata was a major trade hub under British rule, and its streets were filled with workers, travelers, and businessmen looking for quick and satisfying meals. One of the most popular eateries of that era was Nizam’s, a legendary Mughlai restaurant famous for its delicious kebabs.
Traditionally, Nizam’s served skewered mutton kebabs with soft, flaky parathas on the side. However, eating these juicy, spicy kebabs with hands was messy, especially for people in a hurry. To solve this, the restaurant came up with a simple yet brilliant idea: wrapping the kebabs inside a paratha, making them easy to hold and eat on the go. This innovation led to the birth of what we now call the Kathi Roll.
The Meaning Behind the Name “Kathi Roll”
The word kathi comes from Bengali, meaning “stick” or “skewer.” Originally, the kebabs used in these rolls were cooked on heavy iron skewers over charcoal. But as demand grew, restaurants needed a faster and more efficient way to cook the meat. They replaced the traditional iron skewers with lighter bamboo sticks, which made cooking easier and more convenient. Over time, people started calling these delicious wraps Kathi Rolls because of the wooden skewers used in making them.
The Evolution from Mutton to Chicken
The first Kathi Rolls were filled with mutton kebabs, reflecting the deep influence of Mughlai cuisine. However, as eating habits changed and people looked for lighter, quicker meals, chicken became a preferred choice. Chicken was easier to cook, milder in taste, and more affordable compared to mutton, making it accessible to a wider audience.
Instead of just using kebabs, cooks started marinating bite-sized chicken pieces in yogurt and spices, grilling or sautéing them, and then rolling them up with onions, peppers, and flavorful chutneys. This new version of the Kathi Roll became an instant favorite, offering a perfect balance of smoky, spicy, and tangy flavors in every bite.
How the Chicken Kathi Roll Took Over India
What started as a quick meal for busy workers in Kolkata soon became a sensation across India. As more and more street vendors and restaurants adopted the dish, different variations emerged. Some added eggs to the roll, creating the famous Double Egg Chicken Kathi Roll, while others experimented with sauces, vegetables, and even cheese.
By the late 20th century, Kathi Rolls had spread all over India. In cities like Mumbai, Delhi, and Bangalore, it became popular street food and could be found in food stalls, food courts, and even fancy dine-in restaurants. It was particularly well-liked among students, office workers, and travelers due its convenience as a meal that could be eaten while one is on the go.
Global Expansion and Fusion Versions
As Indian cuisine gained popularity worldwide, so did the Kathi Roll. Indian restaurants in the United States, Canada, the United Kingdom, and Australia introduced their own versions of the dish, tweaking the recipe to suit local tastes. Some restaurants replaced the traditional paratha with whole wheat wraps, tortillas, or even pita bread. Others added fusion flavors like barbecue sauce, mayonnaise, or melted cheese to appeal to a global audience.
In recent years, health-conscious food lovers have even created low-carb versions using lettuce wraps or multigrain flatbreads. Vegan and vegetarian Kathi Rolls, made with paneer, tofu, or mushrooms, have also gained popularity. Despite all these variations, the original Chicken Kathi Roll remains the most loved version, preserving its authentic smoky, spicy, and tangy flavors.
The Timeless Appeal of Chicken Kathi Roll
Even after a century, the Chicken Kathi Roll continues to be a favorite street food in India and beyond. It is quick to make, packed with flavors, and easy to eat anywhere. Whether it’s a late-night snack, a lunchbox meal, or a party favorite, the Kathi Roll has stood the test of time.
From its humble beginnings in the streets of Kolkata to becoming a worldwide sensation, the journey of the Chicken Kathi Roll is a perfect example of how simple, practical innovations in food can turn into legendary culinary creations. Today, whether you find it at a roadside stall in India or a high-end restaurant in New York, one thing remains the same—the Chicken Kathi Roll is a timeless, flavorful, and satisfying dish that continues to win hearts everywhere.
FAQ’s
How to Make Chicken Kathi Rolls?
To make Chicken Kathi Rolls, marinate chicken in yogurt and spices, then cook it with onions and peppers. Cook a paratha or tortilla, spread green chutney, add the cooked chicken, and top with onions and cilantro. Roll it up and enjoy!
How to Make Kathi Roll at Home?
You can make Kathi Rolls at home by cooking spiced chicken, preparing a soft paratha or tortilla, and assembling everything with chutney and fresh veggies. It’s an easy and delicious homemade meal!
What is the Sauce for Kathi Rolls?
The most common sauce for Kathi Rolls is green chutney, made from fresh cilantro, mint, lime juice, and spices. Some people also use yogurt-based sauces or spicy mayo for extra flavor.
How to Marinate Chicken for Chicken Roll?
To marinate chicken, mix yogurt, ginger, garlic, salt, turmeric, chili powder, garam masala, and lime juice. Coat the chicken well and let it sit for at least 20 minutes (or up to 4 hours for more flavor).
Is Kathi Roll and Shawarma the Same?
No, Kathi Rolls and Shawarma are different. Kathi Rolls come from India and are made with spiced grilled chicken wrapped in a paratha. Shawarma comes from the Middle East and uses slow-cooked, shaved meat in pita bread with tahini or garlic sauce.
How to Make Green Chutney?
Blend fresh cilantro, mint, green chilies, garlic, lime juice, salt, and a little yogurt or water until smooth. This tangy, spicy chutney adds great flavor to Kathi Rolls.
What is the Difference Between Chicken Roll and Chicken Kathi Roll?
A Chicken Roll can be any wrap with chicken, while a Chicken Kathi Roll specifically uses spiced chicken, onions, chutney, and a paratha or tortilla. Kathi Rolls have more Indian flavors.
What to Eat with Kathi Roll?
You can enjoy Kathi Rolls with fries, salad, yogurt dip, or a refreshing drink like mango lassi. A hot cup of chai also goes great with it!
What to Put in a Chicken Tikka Roll?
For a Chicken Tikka Roll, use marinated grilled chicken, onions, bell peppers, green chutney, and fresh cilantro inside a warm paratha or tortilla. You can also add cheese or a yogurt sauce for extra taste.
