Butter Chicken Kati Roll – Delhi Street Food

Step 1: Prepare the Chicken Tikka

Skewer marinated dark meat chicken pieces. Cook them in a charcoal tandoor oven, pulling out the skewer periodically to rest the chicken and redistribute heat, ensuring even cooking and juiciness. The metal skewer also helps cook the chicken from the inside out. Cook until the chicken is tender and slightly charred.

Step 2: Sauté the Chicken Filling

Once cooked, slice the tandoor chicken off the skewer onto a large, hot flat-top griddle (tawa). Add refined oil to the chicken and sauté it for 1-2 minutes. Then, add sliced green bell peppers and onions to the chicken on the tawa and mix well, continuing to sauté until slightly softened.

Step 3: Prepare the Butter Chicken Sauce

For a butter chicken kati roll, add butter chicken sauce directly to the sautéed chicken on the tawa. Mix the chicken and sauce thoroughly, allowing the sauce to cook down and caramelize slightly, creating a thick, gravy-coated chicken filling. Transfer the cooked chicken filling to a serving container.

Step 4: Make the Paratha Dough Layers

Take a ball of paratha dough. Flatten it into a thin sheet. Spread a layer of melted ghee and sprinkle a little all-purpose flour over it. Fold the dough repeatedly, then roll it into a cone shape. Press the cone down and coil it into a round, flat disc, creating multiple flaky layers within the dough. Repeat for desired number of parathas.

Step 5: Cook the Paratha with Egg

Roll out a prepared paratha dough ball into a thin, round disc. Place it on a hot, well-seasoned tawa. Add refined oil around the paratha. Cook, flipping frequently, until it puffs up and develops signature striations and golden-brown spots. Crack an egg directly onto the paratha, spread it evenly, then flip the paratha onto the egg to cook. Alternatively, pour whisked egg directly onto the tawa and place the paratha on top of it, cooking until the egg is half-cooked and slightly runny on the inside.

Step 6: Assemble the Kati Roll

Place the cooked paratha with the egg layer on a clean surface. Spoon a generous amount of the butter chicken filling onto the center of the paratha. Top with fresh shaved onions, a drizzle of mayonnaise, Indian ketchup, mint and yogurt green chutney, and a sprinkle of chaat masala. Carefully roll up the paratha, tucking in the sides to create a tight, portable roll. Serve immediately.

• Using dark meat chicken for the tikka ensures it stays juicy even after high-heat grilling.

• Resting the chicken skewers periodically during tandoor cooking helps redistribute heat, preventing burnt exteriors and raw interiors.

• The charcoal tandoor adds a unique aromatic smoky flavor compared to gas tandoors.

• Adding a little flour with ghee when making paratha dough helps create distinct flaky layers.

• For a richer flavor, ensure the butter chicken sauce is cooked and caramelized slightly on the griddle with the chicken.

• Customize your kati roll with various fillings and sauces to suit your preference.

• Chicken Tikka Roll (plain chicken tikka without butter sauce)

• Chicken Malai Tikka Roll

• Chicken Keema Roll

• Paneer Tikka Masala Roll (vegetarian option)

• Single Egg or Double Egg options for any roll

• Add green bell peppers to the chicken filling for extra crunch and flavor.