Just when you thought chicken couldn’t get any more exciting, we’re turning up the heat with 18 sizzling takes on the classic kathi roll. Perfect for busy weeknights or when you’re craving something with a serious kick, these recipes promise to transform your dinner routine. Get ready to wrap, roll, and devour your way through this fiery collection—your taste buds will thank you!
Classic Chicken Kathi Roll
Deliciously portable and packed with flavor, this classic chicken kathi roll is a street-food favorite made easy at home. It features spiced chicken wrapped in a soft paratha with fresh veggies and tangy sauces—perfect for a quick lunch or dinner on the go.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 paratha or large flour tortillas
– 1 cup thinly sliced red onion
– 1 cup thinly sliced bell pepper
– 1/2 cup chopped fresh cilantro
– 2 tbsp vegetable oil
– 1 tbsp ginger-garlic paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– 1/2 tsp salt
– 1/4 cup plain yogurt
– 1 tbsp lemon juice
– 1/4 cup mint chutney
– 1/4 cup tamarind chutney
Instructions
1. In a bowl, combine 1 lb chicken strips, 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp salt, 1/4 cup plain yogurt, and 1 tbsp lemon juice. Mix thoroughly and marinate for 15 minutes at room temperature.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated chicken to the skillet and cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and browned with no pink remaining.
4. Remove the chicken from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Heat the same skillet over medium heat. Place one paratha in the skillet and cook for 1–2 minutes per side until lightly browned and pliable. Repeat with the remaining parathas, stacking them on a plate covered with a kitchen towel to keep warm.
6. Lay one cooked paratha flat on a clean surface. Spread 1 tbsp mint chutney evenly over the center.
7. Place 1/4 of the cooked chicken in a line down the center of the paratha.
8. Top the chicken with 1/4 cup thinly sliced red onion, 1/4 cup thinly sliced bell pepper, and 2 tbsp chopped fresh cilantro.
9. Drizzle 1 tbsp tamarind chutney over the fillings.
10. Fold the sides of the paratha over the fillings, then roll tightly from the bottom to enclose everything. Repeat with the remaining parathas and fillings.
11. Serve immediately. Just assembled, these rolls offer a satisfying contrast of tender, spiced chicken against crisp veggies, all wrapped in a warm, flaky paratha. For a creative twist, slice them in half diagonally and serve with extra chutney on the side for dipping.
Spicy Tandoori Chicken Kathi Roll
Let’s make a spicy, portable meal that’s perfect for busy weeknights. This tandoori chicken kathi roll wraps flavorful marinated chicken in warm flatbread with fresh veggies.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lb boneless, skinless chicken thighs
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp vegetable oil
– 1 tbsp ginger-garlic paste
– 1 tbsp tandoori masala
– 1 tsp cayenne pepper
– 1 tsp ground cumin
– 1 tsp salt
– 4 large flour tortillas
– 1 cup thinly sliced red onion
– 1 cup chopped fresh cilantro
– 1/2 cup mint chutney
Instructions
1. Combine 1 cup yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tbsp tandoori masala, 1 tsp cayenne pepper, 1 tsp cumin, and 1 tsp salt in a large bowl.
2. Add 1.5 lb chicken thighs to the bowl, coating them completely in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the marinated chicken to the skillet in a single layer, discarding excess marinade.
6. Cook the chicken for 6-8 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
7. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
8. While the chicken rests, warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Thinly slice the rested chicken against the grain into strips.
10. Spread 2 tbsp mint chutney evenly over the center of each warm tortilla.
11. Divide the sliced chicken evenly among the tortillas, placing it over the chutney.
12. Top each with 1/4 cup red onion and 1/4 cup cilantro.
13. Roll each tortilla tightly around the filling, tucking in the sides as you go.
14. Serve immediately, or wrap in foil for portable meals.
Get ready for tender, smoky chicken with a kick from the cayenne, all wrapped in a soft tortilla. The cool mint chutney balances the heat, while the fresh cilantro adds brightness. For a fun twist, slice the rolls in half diagonally and serve with extra chutney for dipping.
Cheesy Chicken Kathi Roll
Nailing a satisfying meal doesn’t require hours. Cheesy Chicken Kathi Rolls deliver bold flavor and creamy texture in a handheld package, perfect for a quick dinner or a fun weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 medium onion, thinly sliced
– 1 bell pepper, thinly sliced
– 4 large flour tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup plain yogurt
– 1 tbsp lemon juice
Instructions
1. In a medium bowl, combine chicken strips with cumin, paprika, turmeric, salt, and black pepper until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the seasoned chicken to the skillet in a single layer. Cook for 5-6 minutes, turning once halfway, until browned and cooked through. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Transfer cooked chicken to a plate. In the same skillet, add sliced onion and bell pepper.
5. Cook vegetables over medium heat for 4-5 minutes, stirring occasionally, until softened and slightly charred.
6. Return chicken to the skillet with the vegetables. Stir to combine and heat through for 1 minute, then remove from heat.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Warming prevents tearing when rolling.
8. Place a warmed tortilla on a clean surface. Sprinkle 1/4 cup of shredded cheddar cheese down the center.
9. Top cheese with one-quarter of the chicken and vegetable mixture.
10. Drizzle 1 tablespoon of yogurt and 1 teaspoon of lemon juice over the filling.
11. Sprinkle 1 tablespoon of chopped cilantro over the top.
12. Fold the bottom edge of the tortilla over the filling, then tightly roll from one side to enclose. Tip: Roll firmly but gently to keep the filling intact.
13. Repeat steps 8-12 with remaining tortillas and filling.
14. Serve immediately. You’ll love the contrast of the warm, melty cheese against the spiced chicken and crisp vegetables. For a twist, add a dash of hot sauce or serve with extra yogurt for dipping.
Grilled Chicken Kathi Roll
Just discovered this vibrant street food classic? Grilled Chicken Kathi Roll brings bold Indian flavors to your kitchen in a handheld wrap. It’s a quick, satisfying meal that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 large flour tortillas (10-inch)
– 1 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tbsp vegetable oil
– 1 tbsp garam masala
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1 medium red onion, thinly sliced
– 1/2 cup fresh cilantro leaves
– 1 tbsp chaat masala
Instructions
1. In a medium bowl, whisk together 1 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, and 1 tsp salt until smooth.
2. Add 1 lb chicken strips to the marinade, coating evenly. Cover and refrigerate for 15 minutes.
3. Heat a grill or grill pan to medium-high (400°F). Lightly oil the grates with 1 tbsp vegetable oil.
4. Grill the marinated chicken for 4-5 minutes per side, until internal temperature reaches 165°F and char marks appear. Tip: Avoid overcrowding the grill to ensure even cooking.
5. Transfer grilled chicken to a cutting board and let rest for 3 minutes. Slice into bite-sized pieces.
6. Warm 4 flour tortillas on the grill for 30 seconds per side until pliable. Tip: Cover with a towel to keep them soft.
7. Place a warm tortilla on a clean surface. Arrange one-quarter of the sliced chicken down the center.
8. Top with thinly sliced red onion and fresh cilantro leaves.
9. Sprinkle 1/4 tbsp chaat masala over the filling for a tangy kick. Tip: For extra flavor, drizzle with a squeeze of lemon juice before rolling.
10. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
11. Repeat steps 7-10 with remaining tortillas and filling.
All wrapped up, these rolls offer a delightful contrast of tender, spiced chicken against crisp vegetables in a soft tortilla. The smoky grill marks and chaat masala add a tangy depth that’s irresistibly savory. Serve them immediately with a side of mint chutney for dipping, or pack them for a flavorful lunch on the go.
Chicken Kathi Roll with Mint Chutney
A flavorful street food classic, this Chicken Kathi Roll combines marinated chicken with fresh vegetables wrapped in a warm paratha. It’s quick to assemble and perfect for a satisfying meal on the go, with a zesty mint chutney that ties everything together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into strips
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1 tsp salt
– 1 tbsp lemon juice
– 4 parathas (store-bought or homemade)
– 1 cup thinly sliced red onion
– 1 cup thinly sliced cucumber
– 1/2 cup chopped fresh cilantro
– 1/2 cup plain yogurt
Instructions
1. In a bowl, combine chicken strips, vegetable oil, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and lemon juice. Marinate for 15 minutes at room temperature.
2. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred. Tip: Do not overcrowd the skillet to ensure even browning.
3. Warm the parathas in a separate skillet over medium heat for 1-2 minutes per side until soft and pliable. Tip: Cover them with a damp cloth to keep them warm and prevent drying out.
4. Spread 2 tbsp of plain yogurt evenly over each warmed paratha.
5. Place a quarter of the cooked chicken strips in the center of each paratha.
6. Top the chicken with 1/4 cup of thinly sliced red onion, 1/4 cup of thinly sliced cucumber, and 2 tbsp of chopped fresh cilantro.
7. Roll each paratha tightly around the filling, tucking in the sides as you go. Tip: Use parchment paper or foil to wrap the rolls for easier handling and to hold their shape.
8. Serve immediately with mint chutney on the side.
Delightfully crispy on the outside with tender, spiced chicken inside, these rolls offer a burst of fresh flavors from the vegetables and herbs. For a creative twist, add a sprinkle of chaat masala or serve them sliced into bite-sized pieces as appetizers.
Paneer and Chicken Kathi Roll
A savory Indian street food classic gets a protein-packed twist with both paneer and chicken. These handheld wraps are perfect for busy weeknights or casual entertaining, delivering bold flavors in every bite. You’ll love how quickly they come together with minimal prep work.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 8 oz paneer, cut into thin strips
– 4 large flour tortillas
– 1 medium onion, thinly sliced
– 1 medium bell pepper, thinly sliced
– 2 tbsp vegetable oil
– 1 tbsp ginger-garlic paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– 1/2 cup plain yogurt
– 1 tbsp lemon juice
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. In a medium bowl, combine chicken strips with 1/2 cup yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt. Marinate for 15 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
3. Add marinated chicken to the hot skillet in a single layer, cooking undisturbed for 3 minutes until edges turn golden brown.
4. Flip chicken pieces and cook for another 3 minutes until fully cooked through (internal temperature should reach 165°F).
5. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
6. In the same skillet, add remaining 1 tbsp vegetable oil and heat over medium heat.
7. Add sliced onions and bell peppers, sautéing for 4-5 minutes until softened but still slightly crisp.
8. Add paneer strips to the skillet, cooking for 2 minutes until lightly browned on edges.
9. Sprinkle 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp garam masala over the vegetable-paneer mixture, stirring constantly for 30 seconds to toast the spices.
10. Return cooked chicken to the skillet, tossing everything together for 1 minute to combine flavors.
11. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Divide the chicken-paneer mixture evenly among the four warmed tortillas, placing it along the center of each.
13. Sprinkle 1/4 cup chopped fresh cilantro evenly over the filling in each tortilla.
14. Roll each tortilla tightly around the filling, tucking in the sides as you go to create secure wraps.
Zesty spices meld beautifully with the creamy paneer and tender chicken in these satisfying rolls. The contrast between the soft tortilla exterior and the textured filling makes each bite interesting. For a complete meal, serve them with mint chutney for dipping and a side of cucumber salad to cut through the richness.
Chicken Kathi Roll with Spicy Mayo
Satisfy your street food cravings with this quick Chicken Kathi Roll. Spicy mayo adds a creamy kick to tender chicken wrapped in warm flatbread. It’s a handheld meal that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 large flour tortillas
– 1/2 cup mayonnaise
– 1 tbsp hot sauce
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp vegetable oil
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper to make the spicy mayo. Set aside.
2. Season 1 lb chicken strips with salt.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken strips to the skillet in a single layer. Cook for 5-7 minutes, turning once, until golden brown and cooked through with an internal temperature of 165°F.
5. Remove chicken from skillet and let rest for 3 minutes to retain juices.
6. Warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Spread 2 tbsp spicy mayo evenly down the center of each warm tortilla.
8. Divide cooked chicken evenly among tortillas, placing it over the mayo.
9. Top each with 2 tbsp sliced red onion and 1 tbsp chopped cilantro.
10. Roll each tortilla tightly, tucking in the sides as you go to form a secure wrap.
11. Serve immediately. For a crispier exterior, heat a clean skillet over medium heat and toast each rolled wrap for 1-2 minutes per side until lightly golden.
Warm, soft tortillas contrast with the juicy, spiced chicken, while the spicy mayo provides a cool, tangy heat. Serve them whole for a hearty meal or slice diagonally for easy sharing at gatherings.
Egg and Chicken Kathi Roll
Kathi rolls bring the vibrant street food of Kolkata to your kitchen with minimal fuss. This egg and chicken version wraps spiced filling in a soft flatbread for a handheld meal that’s both satisfying and quick to assemble. Perfect for a busy weeknight or a casual gathering, it delivers bold flavors without complicated techniques.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 large eggs
– 4 large flour tortillas (10-inch diameter)
– 1 medium onion, thinly sliced
– 1 medium bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 cup fresh cilantro, chopped
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 medium onion, thinly sliced, and 1 medium bell pepper, thinly sliced to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables soften and edges brown slightly.
3. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
4. Add 1 lb boneless, skinless chicken breast, cut into thin strips, to the skillet. Cook for 6-8 minutes, stirring frequently, until chicken is fully opaque and no pink remains.
5. Sprinkle 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, and 1/2 tsp salt over the chicken mixture. Stir to coat evenly and cook for 1 minute to toast the spices.
6. Push the chicken mixture to one side of the skillet. Crack 4 large eggs into the empty side and scramble them with a spatula for 2-3 minutes until fully set but still moist.
7. Gently fold the scrambled eggs into the chicken mixture. Remove skillet from heat and stir in 1/4 cup fresh cilantro, chopped.
8. In a small bowl, whisk together 2 tbsp mayonnaise and 1 tbsp lemon juice until smooth to create a simple sauce.
9. Warm 4 large flour tortillas (10-inch diameter) in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Spread 1/2 tbsp of the mayonnaise sauce evenly over each warmed tortilla.
11. Divide the chicken and egg filling evenly among the tortillas, placing it in the center of each.
12. Fold the bottom edge of each tortilla up over the filling, then roll tightly from one side to enclose completely.
Rolls emerge with a soft, slightly chewy exterior that contrasts the tender, spiced filling inside. The creamy sauce adds a tangy brightness that balances the warmth from the cayenne and cumin. For a fun twist, slice each roll in half diagonally and serve with extra lemon wedges for squeezing over the top.
Chicken Kathi Roll with Coriander Sauce
A flavorful Indian street food classic, the Chicken Kathi Roll wraps spiced chicken and fresh veggies in a soft flatbread, all tied together with a vibrant coriander sauce. This handheld meal is perfect for busy weeknights or casual gatherings, delivering bold flavors in every bite. You can customize the fillings to suit your taste, making it a versatile favorite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp salt
– 1 cup fresh coriander leaves, packed
– 1/4 cup plain yogurt
– 2 tbsp lemon juice
– 2 cloves garlic
– 1 green chili, seeded
– 4 large flour tortillas or rotis
– 1 cup shredded lettuce
– 1/2 cup thinly sliced red onion
– 1/2 cup diced tomato
Instructions
1. In a bowl, combine 1 lb boneless, skinless chicken breast strips with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt, mixing until evenly coated.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned, with no pink remaining.
4. While the chicken cooks, prepare the coriander sauce by blending 1 cup fresh coriander leaves, 1/4 cup plain yogurt, 2 tbsp lemon juice, 2 cloves garlic, and 1 green chili in a food processor until smooth, about 1 minute.
5. Warm 4 large flour tortillas or rotis in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
6. Spread 2 tbsp of the coriander sauce evenly over each warmed tortilla.
7. Divide the cooked chicken evenly among the tortillas, placing it in a line down the center.
8. Top the chicken with 1 cup shredded lettuce, 1/2 cup thinly sliced red onion, and 1/2 cup diced tomato.
9. Roll each tortilla tightly around the fillings, tucking in the sides as you go to secure the contents.
10. Serve the rolls immediately, optionally slicing them in half diagonally for easier handling.
You’ll love the tender, spiced chicken paired with the cool, herby sauce and crisp veggies, all wrapped in a soft, warm flatbread. For a creative twist, add a drizzle of extra coriander sauce on top or serve with a side of mint chutney to enhance the flavors.
Chicken Kathi Roll with Garlic Butter
Originally a street food from Kolkata, this chicken kathi roll gets a buttery upgrade with garlic-infused butter. Our version wraps spiced chicken and fresh veggies in a warm paratha for a handheld meal that’s packed with flavor and texture.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp salt
– 1/2 cup plain yogurt
– 4 paratha or large flour tortillas
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/2 red onion, thinly sliced
– 1/2 cup chopped cilantro
– 1/4 cup mint leaves
– 1 tbsp lemon juice
Instructions
1. Cut chicken thighs into 1-inch strips.
2. In a bowl, combine yogurt, cumin, coriander, turmeric, chili powder, and salt.
3. Add chicken strips to the yogurt mixture, coating evenly, and marinate for 15 minutes.
4. Heat vegetable oil in a skillet over medium-high heat until shimmering.
5. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
6. Remove chicken from skillet and set aside.
7. In the same skillet, melt butter over low heat.
8. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
9. Brush each paratha with garlic butter on both sides.
10. Heat a separate skillet or griddle over medium heat.
11. Cook each paratha for 2-3 minutes per side until golden brown and slightly crispy.
12. Place a cooked paratha on a clean surface.
13. Arrange chicken strips in the center of the paratha.
14. Top with sliced red onion, cilantro, and mint leaves.
15. Drizzle with lemon juice.
16. Roll the paratha tightly around the filling, tucking in the sides as you go.
17. Serve immediately.
Unwrap a roll to reveal tender, spiced chicken wrapped in a flaky, buttery paratha. The garlic butter adds a rich aroma that complements the fresh herbs and tangy lemon. For a creative twist, slice the rolls into bite-sized pieces and serve with extra garlic butter for dipping.
Chicken Kathi Roll with Bell Peppers
Originally a street food from Kolkata, this Chicken Kathi Roll with Bell Peppers is a flavor-packed wrap that’s perfect for a quick, satisfying meal. Our version uses a simple marinade and a hot skillet for maximum taste with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 large onion, thinly sliced
– 1 large red bell pepper, thinly sliced
– 1 large green bell pepper, thinly sliced
– 2 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 tsp salt
– 1 tbsp lemon juice
– 4 large flour tortillas
– ¼ cup fresh cilantro, chopped
Instructions
1. In a bowl, combine chicken strips, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice. Marinate for 15 minutes at room temperature.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add cumin seeds and cook for 30 seconds until fragrant.
4. Add sliced onion and cook for 3 minutes, stirring occasionally, until softened.
5. Add sliced red and green bell peppers and cook for 4 minutes until slightly charred.
6. Push vegetables to the side of the skillet.
7. Add marinated chicken to the center of the skillet in a single layer.
8. Cook chicken for 5 minutes without stirring to develop a sear.
9. Stir chicken and vegetables together and cook for 3 more minutes until chicken is cooked through with no pink remaining.
10. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Divide chicken and pepper mixture evenly among the center of each tortilla.
12. Sprinkle 1 tbsp of chopped cilantro over each filling.
13. Roll each tortilla tightly, tucking in the sides as you go.
14. Serve immediately.
Made with tender, spiced chicken and crisp-tender peppers, each bite offers a juicy, aromatic experience. The char from the skillet adds a subtle smokiness that pairs perfectly with the fresh cilantro. For a creative twist, slice the rolls in half diagonally and serve with a side of mint chutney for dipping.
Chicken Kathi Roll with Onion Rings
Packed with bold flavors and satisfying textures, this Chicken Kathi Roll with Onion Rings is a complete meal in hand. Perfect for a quick dinner or a portable lunch, it combines tender spiced chicken with crispy homemade onion rings wrapped in a soft flatbread. Get ready to assemble and enjoy in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 large flour tortillas (10-inch)
– 1 large yellow onion, thinly sliced into rings
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 cup plain yogurt
– 2 tbsp vegetable oil
– 1 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable oil (for frying)
Instructions
1. In a medium bowl, combine 1 lb chicken strips, 1/2 cup yogurt, 1 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 15 minutes at room temperature.
2. Place 1 large onion, sliced into rings, in a shallow dish and pour 1 cup buttermilk over them. Let soak for 10 minutes to tenderize and help the coating adhere.
3. Heat 4 cups vegetable oil in a deep pot to 375°F, using a thermometer to ensure accuracy for crisp onion rings.
4. In a separate bowl, mix 1 cup all-purpose flour with a pinch of salt. Dredge each buttermilk-soaked onion ring in the flour, shaking off excess.
5. Fry onion rings in batches for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
6. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and slightly charred.
7. Warm 4 flour tortillas in a dry skillet for 30 seconds per side or until pliable, preventing tearing during rolling.
8. Divide the cooked chicken evenly among the tortillas, placing it in the center of each.
9. Top each portion with a few crispy onion rings.
10. Roll each tortilla tightly around the filling, tucking in the sides as you go to secure the contents.
11. Serve immediately while warm. Makes 4 rolls.
Mouthwatering and hearty, the soft tortilla contrasts with the juicy, spiced chicken and the crunchy onion rings for a dynamic bite. For a creative twist, drizzle with a cilantro-mint chutney or serve with a side of tangy pickled vegetables to cut through the richness.
Chicken Kathi Roll with Masala Fries
Nestled in the heart of street food culture, this Chicken Kathi Roll with Masala Fries delivers bold flavors in a handheld feast. Crispy fries seasoned with aromatic spices pair perfectly with tender, marinated chicken wrapped in a soft paratha. It’s a satisfying meal that’s surprisingly simple to recreate at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
– 1 cup plain yogurt
– 2 tbsp ginger-garlic paste
– 1 tbsp garam masala
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 large onion, thinly sliced
– 1 large bell pepper, thinly sliced
– 4 large paratha or flour tortillas
– 4 large russet potatoes, cut into 1/2-inch sticks
– 3 tbsp vegetable oil
– 1 tsp chaat masala
– 1/2 tsp cumin powder
– 1/4 cup fresh cilantro, chopped
– 1/4 cup mint chutney
Instructions
1. Combine 1 cup yogurt, 2 tbsp ginger-garlic paste, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt in a bowl.
2. Add 1.5 lbs chicken strips to the marinade, coating evenly, and refrigerate for 20 minutes.
3. Preheat oven to 425°F and line a baking sheet with parchment paper.
4. Toss 4 potatoes with 3 tbsp oil, 1 tsp chaat masala, and 1/2 tsp cumin powder on the baking sheet.
5. Spread potatoes in a single layer and bake for 25 minutes, flipping halfway, until golden and crisp.
6. Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
7. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
8. Transfer cooked chicken to a plate and cover to keep warm.
9. In the same skillet, add 1 sliced onion and 1 sliced bell pepper, cooking for 5-7 minutes until softened.
10. Warm 4 parathas in a dry skillet over medium heat for 1-2 minutes per side until pliable.
11. Place a paratha on a clean surface and spread 1 tbsp mint chutney evenly over the center.
12. Top with cooked chicken, sautéed vegetables, and a handful of baked masala fries.
13. Sprinkle with 1/4 cup chopped cilantro.
14. Roll the paratha tightly around the filling, tucking in the sides as you go.
15. Repeat steps 11-14 for remaining rolls.
The soft, slightly chewy paratha contrasts with the juicy, spiced chicken and crunchy fries. For a creative twist, serve the rolls sliced in half with extra chutney for dipping, making them perfect for sharing.
Chicken Kathi Roll with Yogurt Dip
Lunchtime just got a major upgrade with this Chicken Kathi Roll. It’s a flavor-packed handheld meal that’s surprisingly simple to make at home. The creamy yogurt dip is the perfect cooling companion.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 4 large flour tortillas
– 1 cup plain whole milk yogurt
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp vegetable oil
– 1 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
Instructions
1. In a medium bowl, combine 1 cup plain whole milk yogurt, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 cup chopped fresh cilantro to make the dip; refrigerate it immediately to keep it cold.
2. Pat 1 lb of chicken thigh strips completely dry with paper towels to ensure a good sear.
3. In a separate bowl, mix the chicken with 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, and the remaining 1/2 tsp salt until evenly coated.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the seasoned chicken to the hot skillet in a single layer, cooking for 5-6 minutes without moving to get a golden-brown crust.
6. Flip each chicken strip and cook for another 4-5 minutes until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a plate and loosely tent with foil to rest for 3 minutes, which keeps it juicy.
8. Warm the 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Place a warmed tortilla on a clean surface and arrange one-quarter of the cooked chicken and 2 tbsp of thinly sliced red onion down the center.
10. Roll the tortilla tightly around the filling, tucking in the sides as you go to form a secure wrap.
11. Repeat the assembly process with the remaining tortillas, chicken, and onion.
12. Slice each rolled kathi roll in half on a diagonal and serve immediately with the chilled yogurt dip on the side.
Each bite delivers tender, spiced chicken against the soft tortilla, with the cool, tangy dip cutting through the warmth. For a creative twist, add a sprinkle of chaat masala over the finished rolls or serve them with a side of mint chutney.
Chicken Kathi Roll with Spicy Salsa
Whip up a satisfying street-food favorite at home with this Chicken Kathi Roll recipe. It combines tender spiced chicken with a zesty homemade salsa, all wrapped in a warm flatbread. Perfect for a quick dinner or handheld lunch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp red chili powder
– 1/2 tsp salt
– 4 large flour tortillas
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 tbsp lime juice
– 1/2 tsp minced jalapeño
Instructions
1. In a bowl, combine chicken strips with cumin, coriander, turmeric, red chili powder, and salt. Mix thoroughly to coat evenly.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned chicken to the skillet in a single layer. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F. Tip: Avoid overcrowding the skillet to ensure proper browning.
4. While the chicken cooks, prepare the salsa by combining diced tomatoes, red onion, cilantro, lime juice, and minced jalapeño in a bowl. Stir gently to mix.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. Tip: Cover warmed tortillas with a towel to keep them soft.
6. Place a warm tortilla on a clean surface. Spoon one-quarter of the cooked chicken in a line down the center.
7. Top the chicken with 2–3 tablespoons of the prepared salsa.
8. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose. Tip: Use parchment paper to wrap the roll for easier handling.
9. Repeat steps 6–8 with the remaining tortillas, chicken, and salsa.
10. Serve immediately. Ultimate for a handheld meal, these rolls offer a tender, spiced chicken filling contrasted with a fresh, zesty salsa. The warm, soft tortilla holds everything together without falling apart, making it ideal for picnics or on-the-go dinners.
Chicken Kathi Roll with Cabbage Slaw
Savor a quick, flavorful street-food classic that’s perfect for busy weeknights. This Chicken Kathi Roll wraps spiced chicken and crunchy slaw in a warm flatbread for a handheld meal. It’s easy to customize and comes together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 4 large flour tortillas (10-inch)
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 2 cups shredded green cabbage
– 1/2 cup shredded carrot
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, combine chicken strips with cumin, paprika, turmeric, cayenne, and salt until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to the skillet in a single layer and cook without stirring for 4 minutes to develop a sear.
4. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F and edges are lightly charred.
5. While chicken cooks, combine shredded cabbage, carrot, mayonnaise, lemon juice, and black pepper in a bowl for the slaw.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Place a tortilla on a clean surface and layer one-quarter of the chicken down the center.
8. Top chicken with one-quarter of the cabbage slaw.
9. Fold the bottom edge of the tortilla over the filling, then roll tightly from one side to enclose completely.
10. Repeat steps 7-9 with remaining tortillas, chicken, and slaw.
11. Serve rolls immediately while warm.
Resulting rolls offer a satisfying contrast of tender, spiced chicken against the crisp, tangy slaw, all wrapped in a soft, slightly chewy tortilla. For a creative twist, add a drizzle of mint chutney or serve with pickled onions on the side to cut through the richness.
Chicken Kathi Roll with Pickled Vegetables
You’ve likely craved a handheld meal that’s both satisfying and packed with flavor. This chicken kathi roll delivers exactly that, wrapping spiced chicken and tangy pickled vegetables in a soft flatbread. It’s a perfect make-ahead lunch or a quick, impressive dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 2 tbsp vegetable oil
– 4 large flour tortillas
– 1 cup shredded red cabbage
– 1/2 cup shredded carrot
– 1/4 cup rice vinegar
– 1 tbsp sugar
– 1/4 cup plain yogurt
– 2 tbsp chopped fresh cilantro
Instructions
1. In a medium bowl, combine chicken strips with cumin, coriander, turmeric, cayenne, and salt until evenly coated. Let marinate for 10 minutes at room temperature.
2. While chicken marinates, combine shredded cabbage, carrot, rice vinegar, and sugar in a separate bowl. Toss well and set aside to pickle for at least 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add marinated chicken to the hot skillet in a single layer. Cook undisturbed for 4 minutes to develop a golden-brown sear.
5. Flip chicken pieces and cook for another 4 minutes until cooked through and no longer pink in the center.
6. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Spread 1 tbsp of plain yogurt evenly over the center of each warmed tortilla.
8. Divide cooked chicken evenly among tortillas, placing it in a line down the center.
9. Top chicken with pickled vegetables, draining any excess liquid first.
10. Sprinkle each roll with chopped cilantro.
11. Fold the bottom edge of each tortilla up over the filling, then roll tightly from one side to enclose completely.
12. Serve immediately or wrap in parchment paper for easy handling.
Warm, soft tortillas contrast with the juicy, spiced chicken and crunchy, tangy vegetables. For a creative twist, add a drizzle of mint chutney or serve with a side of cucumber raita for dipping.
Chicken Kathi Roll with Tangy Tamarind Sauce
Crispy, flavorful, and perfect for busy weeknights, this Indian street food classic wraps tender chicken and fresh veggies in a warm flatbread. The tangy tamarind sauce adds a sweet-sour kick that ties everything together. It’s a handheld meal that’s both satisfying and easy to customize.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 4 large flour tortillas
– 1 cup thinly sliced red onion
– 1 cup thinly sliced bell pepper
– 1/2 cup chopped fresh cilantro
– 1/4 cup vegetable oil
– 2 tbsp tamarind paste
– 2 tbsp honey
– 1 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp honey, and 1 tbsp lemon juice until smooth to make the sauce.
2. In a medium bowl, toss 1 lb chicken strips with 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the seasoned chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
5. Transfer the cooked chicken to a plate and set aside.
6. In the same skillet, add the remaining 2 tbsp vegetable oil and heat over medium heat.
7. Add 1 cup sliced red onion and 1 cup sliced bell pepper, cooking for 4–5 minutes until softened but still crisp.
8. Warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Lay each tortilla flat and evenly divide the cooked chicken, sautéed vegetables, and 1/2 cup chopped cilantro among them.
10. Drizzle each with the prepared tamarind sauce, using all of it.
11. Roll each tortilla tightly around the filling, tucking in the sides as you go to secure it.
12. Serve immediately or wrap in foil to keep warm.
Perfectly balanced, the roll offers a crunchy exterior from the lightly charred tortilla and tender, spiced chicken inside. The tamarind sauce cuts through the richness with its bright acidity, while the fresh cilantro adds an herbal finish. For a twist, add a sprinkle of chaat masala or serve with extra lemon wedges on the side.
Summary
Lovingly curated, these 18 spicy chicken kathi roll recipes offer a world of flavor right in your kitchen. Whether you crave classic street food or a creative twist, there’s a roll for every taste. We’d love to hear which one becomes your new favorite—drop a comment below and share the spice by pinning this roundup to your Pinterest boards!
