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Chicken Kati Roll

Posted on Mar 21, 2008 by in Indian, International Street Food, Main Dishes | 0 comments

Chicken Kati RollMy friend Nehal was telling me about this restaurant in New York City that always has lines coming out the door for their specialty Kati Rolls. These lines usually last into the wee hours of the a.m. as people stop in after a long night out on the city. I did a little research into as where exactly the name “kati roll” comes from. The story originates from a restaurant in Kalkata, India. The kati roll was said to be created on the fly as too many people diminished the restaurants supply of plates one day. Customers continued ordering food, and with a lack of plates on hand, the owner decided to wrap the food orders in a paratha or roti, creating the first “kati roll”. You could say the kati roll is India’s equivalent to the Mexican burrito. The tasty rolls can be stuffed and rolled with any combination of indian food you desire. Could be chicken, mutton, vegetarian, add a bit of panneer sauted in curry powder and top with any combination of Indian chutneys! The one we decided to share with you is the Chicken Kati Roll, but feel free to make any variation that you desire.

Late Night Kati Roll:

Ingredients:

1 lb. chicken breast, diced into 1/2″ chunks
1 tomatoe diced
1/2 bunch cilantro, chopped
1 11oz package paneer, cubed
1 tablespoon curry powder
1 package Parampara Biryani mix
1 package Fresh Roti (substitute with flour tortillas)
Mae Ploy – Sweet Chili Sauce to taste
3 tablespoons olive oil

Directions:

Place the diced chicken in a 8 1/2″ x 11″ zip-lock back, add the package of Biryani mix and 2 tablespoons of olive oil. Close the bag and mix everything together. Place in the refrigerator to marinate for at least 30 minutes.

Add 1 tablespoon of olive oil to a saute pan and cook paneer for about 5 minutes, stirring so the paneer doesn’t stick. Add the curry powder and continue cooking for a few more minutes or until the paneer starts to turn golden brown on the edges. Remove paneer from pan and place on a plate or in a bowl.

Using the same saute pan, cook the chicken over medium heat for about 7-10 minutes or until cooked thoroughly. Remove the chicken from the pan and place on a plate or in a bowl.

Place the roti on a plate, add some of the chicken and paneer. Top with cilantro, tomatoes and chili sauce. Roll the roti as you would a burito. Enjoy!

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