Butter Chicken Kati Roll - Indian Street Food

Step 1: Skewer and Cook Chicken in Tandoor

Marinate dark meat chicken pieces and skewer them. Place the skewered chicken in a charcoal tandoor oven. Periodically remove the skewer and let the chicken rest for a few seconds to redistribute heat, then return to the tandoor. Cook until the chicken is charred and cooked through, approximately 5-7 minutes.

Step 2: Prepare Butter Chicken Filling

Remove the cooked chicken from the skewers and chop it into bite-sized pieces on a hot flat-top griddle (tawa). Add a portion of butter chicken sauce to the chopped chicken on the tawa. Sauté and mix well until the chicken is thoroughly coated and the sauce is heated through and slightly reduced, approximately 2-3 minutes.

Step 3: Prepare Paratha Dough

Take a ball of paratha dough. Flatten it into a rough circle. Spread a thin layer of melted ghee over the flattened dough, then sprinkle a small amount of flour over the ghee. Fold the dough, then roll it into a cone shape. Press the cone down to form a spiral disc, creating layers. Repeat for additional parathas.

Step 4: Cook Paratha

Roll out one spiral dough disc into a thin, round paratha. Place it on a hot tawa. Add refined oil around the edges of the paratha. Cook for about 1 minute until lightly browned, then flip. Cook the other side for about 1 minute.

Step 5: Add Egg Layer

Whisk one egg. Pour the whisked egg onto the less cooked side of the paratha on the tawa and spread it evenly. Alternatively, pour the egg directly onto the tawa, then immediately place the paratha (less cooked side down) on top of the egg. Cook until the egg is set and the paratha is golden brown and flaky, approximately 1-2 minutes per side. Ensure the egg is cooked to your preference (e.g., half-cooked for a runnier yolk).

Step 6: Assemble the Kati Roll

Place the cooked egg paratha on a clean surface. Spoon a generous portion of the butter chicken filling onto the center of the paratha. Top with a handful of shaved onions. Drizzle with mayonnaise, Indian ketchup, and mint & yogurt green chutney. Sprinkle with chaat masala.

Step 7: Wrap and Serve

Carefully roll the paratha tightly around the filling. Wrap the bottom half of the roll in paper for easy handling. Serve immediately and enjoy the flaky, flavorful Butter Chicken Kati Roll.

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

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

• The unique folding technique for the paratha creates multiple flaky layers.

• Requesting a 'half-cooked' egg for the paratha can add a creamy texture to the roll.

• Customization is key: choose your preferred chicken filling (tikka, malai, keema), add single or double egg, and select your favorite sauces and toppings.

• Chicken Tikka Roll (plain chicken without butter chicken sauce, sautéed with bell peppers and onions)

• Chicken Malai Tikka Roll

• Chicken Keema Roll

• Paneer Tikka Roll (vegetarian option)

• Mutton Keema Roll

• Mutton Seekh Kebab Roll

• Double Egg Roll (with two eggs instead of one)