Chicken Kathi Roll (Chicken Frankie)

Ingredients

Chicken Marinade

• 300 grams (10.5 ounces) chicken breast
• ¾ to 1 teaspoon Kashmiri chili powder (cut down for low heat)
• ¾ teaspoon garam masala (more to adjust if you want)
• ½ teaspoon salt (adjust to taste)
• 2 tablespoons Greek Yogurt (hung curd)
• 1 teaspoon lemon juice
• 1 teaspoon kasuri methi (dried fenugreek, optional)
• 1 tablespoon oil

To stir fry

• 1½ tablespoon oil (divided, more to fry eggs)
• ¾ cup onions sliced very thin
• 1 cup bell peppers sliced very thin

To make egg parotta (Optional)

• 3 to 6 eggs (use as required, read notes)

To Assemble

• 3 parottas/ paratha/roti/chapati (Frozen store bought or make from the post above)
• ⅓ to ½ cup onions sliced
• 2 green chillies chopped thin
• 1 small lemon
• 1 teaspoon chaat masala (optional)
• 2 to 3 tablespoons Red chili sauce / Mint chutney or Cilantro chutney or Ketchup

Steps

Preparation

1. Mix all the marinade ingredients except the chicken in a bowl. Taste and adjust the salt and spices.
2. If needed, dry the chicken with kitchen tissues, then mix it thoroughly into the marinade. Let it rest while you prepare everything else, or marinate in the refrigerator for up to 48 hours.
3. When ready to make the rolls, chop the onions, chilies, and bell peppers.
4. Put the assembly onions and green chilies in a small bowl, sprinkle with a little salt, and squeeze in the lemon juice. Cover and set aside until assembly.

Pan-fry/ Stir fry the chicken

1. Heat half the oil in a skillet and saute the onions and bell peppers over high heat for 3 to 4 mins, until their raw flavor is gone. Put them on a plate.
2. Add the remaining oil and spread it over the skillet. Add the chicken and fry, turning at the 3 mins mark, for a total of 6 to 7 mins.
3. Once the chicken is cooked through, add the previously stir-fried onions and bell peppers. Taste and add a little salt, garam masala, and red chili powder if desired.
4. Mix well, switch off the heat, and cool the chicken completely so the rolls do not become soggy.
5. If using frozen parathas, cook them following the package instructions.
6. For the optional egg version, heat a nonstick pan with 1 tsp oil and add 1 to 2 beaten eggs per roll. Let the egg set a little, then put the pre-cooked parotta on it and press with a spatula until the egg is cooked through. If unsure, turn the parotta over and cook again until slightly puffy.
7. Move to a tray and cool slightly before wrapping. Repeat the same process for more egg parottas if wanted.

Assemble Chicken Kathi Roll

1. Put the paratha on a tray or plate. Add the chicken in the center, then some sliced onions, green chilies, chaat masala, and red chili sauce, green sauce, or mint chutney. Bring the sides into the center and wrap in parchment paper if desired.
2. Repeat these steps to make the remaining chicken kathi rolls.