Chicken Kati Roll

🛒 Ingredients

• All-purpose flour 70 g · 255 kcal
• Water 39 g · 0 kcal
• Refined oil 10 g · 90 kcal
• Boneless chicken breast, skinless 100 g · 165 kcal
• Plain yogurt (full-fat) 20 g · 12 kcal
• Ginger-garlic paste 5 g · 5 kcal
• Lemon juice 5 g · 1 kcal
• Red chili powder 0 g · 2 kcal
• Turmeric powder 0 g · 1 kcal
• Cumin powder 0 g · 2 kcal
• Coriander powder 0 g · 2 kcal
• Garam Masala 0 g · 1 kcal
• Refined oil (for cooking chicken) 5 g · 45 kcal
• Red onion, sliced 30 g · 12 kcal
• Green chili (mild) 2 g · 1 kcal
• Fresh cilantro 2 g · 1 kcal
• Egg 50 g · 78 kcal
• Mint-Coriander Chutney 20 g · 10 kcal

👨‍🍳 Instructions

1. Marinate chicken pieces with plain yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, cumin, coriander powder, garam masala, and 1g of salt for at least 30 minutes, or preferably longer in the refrigerator.
2. While chicken marinates, prepare the dough for the paratha by mixing all-purpose flour, water, and 1g of salt. Knead until smooth, then add 5g of refined oil and knead again. Let it rest for 15-20 minutes.
3. Heat 5g of refined oil in a pan over medium-high heat. Add the marinated chicken and cook until fully done and slightly charred, about 8-10 minutes. Set aside.
4. Divide the rested dough into equal parts. Roll out one part into a thin circle (paratha) using a rolling pin.
5. Heat a flat griddle or Tawa over medium heat. Place the rolled paratha on it and cook until light brown spots appear. Brush with remaining refined oil and cook until golden and crispy on both sides.
6. Crack an egg onto the hot paratha, spread it lightly, and cook until set. This creates a thin egg layer on the paratha.
7. Place the cooked chicken filling in the center of the egg-coated paratha. Top with sliced red onion, green chili (if using), and fresh cilantro. Drizzle with Mint-Coriander Chutney.
8. Carefully roll up the paratha tightly to form the kati roll. Serve immediately.