Butter Chicken Kati Roll – Indian Street Food

Step 1: Prepare Chicken for Tandoor

Skewer marinated dark meat chicken pieces onto a metal rod. Place the skewer into a charcoal tandoor oven, ensuring the chicken is suspended over the hot coals. Cook until the chicken is partially cooked and slightly charred on the outside.

Step 2: Rest and Finish Chicken

Periodically remove the chicken skewer from the tandoor to allow the meat to rest, redistributing the internal heat for even cooking. Return to the tandoor as needed until fully cooked through, about 5-7 minutes total.

Step 3: Sauté Chicken Base

Remove the cooked chicken from the skewer onto a large, seasoned flat-top griddle (tawa). Add 1 tablespoon of refined oil and sauté the chicken pieces for 2-3 minutes. Add sliced green bell peppers and onions, continuing to sauté until vegetables are slightly softened and chicken is well-seared.

Step 4: Prepare Butter Chicken Filling (Optional)

For a butter chicken roll, take a portion of the tandoor-cooked chicken (without sautéing with vegetables). Place it on the flat-top griddle and add 1/4 cup of butter chicken sauce. Cook, stirring frequently, until the sauce thickens and caramelizes slightly, coating the chicken pieces.

Step 5: Prepare Paratha Dough

Take a ball of paratha dough. Flatten it into a rough circle. Spread a thin layer of melted ghee over the surface, then sprinkle with a small amount of flour. Fold the dough into a cone shape, then roll it tightly into a spiral, pressing down to create multiple layers. Repeat for additional parathas.

Step 6: Cook the Paratha

Place a rolled paratha dough onto the hot, seasoned flat-top griddle. Add a small amount of oil around the edges. Cook for 1-2 minutes per side, flipping until golden brown and flaky, with visible striations. The heat will cause the layers to separate and puff up.

Step 7: Add the Egg

Crack 1 egg onto the paratha while it's still on the griddle. Spread the egg evenly over the surface. Immediately flip the paratha so the egg side cooks directly on the griddle. Cook until the egg is set but still slightly runny (half-cooked) for a creamier texture. Any escaping egg should be tucked back in with a spatula.

Step 8: Assemble the Kati Roll

Place the cooked egg paratha on a clean surface. Spoon the prepared chicken filling (either sautéed chicken base or butter chicken) down the center. Top with shaved red onions, a drizzle of mayonnaise, Indian ketchup, green mint and yogurt chutney, and a sprinkle of chaat masala. Roll the paratha tightly around the filling and wrap in paper for easy eating.

Step 9: Serve and Enjoy

Serve the Butter Chicken Kati Roll immediately. Enjoy the combination of flaky paratha, moist and flavorful chicken, and fresh toppings.

• Using dark meat chicken ensures juiciness even after high-heat cooking.

• Resting the chicken after tandoor cooking helps redistribute heat for even cooking.

• A charcoal tandoor adds a unique smoky aroma compared to a gas tandoor.

• The constant folding and rolling of the paratha dough with ghee and flour creates distinct flaky layers.

• Requesting a slightly runny egg inside the paratha adds a creamy texture that melds with the butter chicken.

• Chicken Tikka Roll (plain chicken, no butter sauce)

• Double Egg Chicken Roll

• Chicken Malai Tikka Roll

• Mutton Keema Roll

• Paneer Tikka Masala Roll