Chicken Kathi Roll Wraps

Ingredients

• chicken (Diced into small pieces)
• salt (For the chicken marinade; amount not stated)
• coriander powder (Amount not stated)
• garam masala (Amount not stated)
• Kashmiri chili powder (Amount not stated)
• turmeric (Amount not stated)
• kasuri methi (Amount not stated)
• Greek yogurt (For the chicken marinade; amount not stated)
• 1 tbsp ginger-garlic paste (Added to the marinade with the yogurt; this was identified by the creator as a correction to the filmed recipe)
• green chilies (For the cilantro-mint chutney; amount not stated)
• 4 cloves garlic (For the cilantro-mint chutney)
• cumin seeds (For the chutney; amount not stated)
• salt (For the chutney; amount not stated)
• water (For blending the chutney; amount not stated)
• 1 whole lemon lemon juice (Juice of one whole lemon)
• cilantro (For the chutney; amount not stated)
• mint (For the chutney; amount not stated)
• ice (Used to keep the chutney cool and its color bright; amount not stated)
• 2 tbsp Greek yogurt (For the cilantro-mint chutney)
• peppers (Sautéed for the filling; amount not stated)
• onions (Sautéed for the filling; amount not stated)
• olive oil (For sautéing the peppers and onions; amount not stated)
• black pepper (For the sautéed peppers and onions; amount not stated)
• roti or paratha wraps (Ready-made frozen, individually wrapped flatbreads)
• 2 eggs (Beaten and spread over the wraps)
• hot peppers (Optional filling addition; amount not stated)

Steps

1. 1

   Dice the chicken into small, even pieces and place it in a bowl.

2. 2

   Add salt, coriander powder, garam masala, Kashmiri chili powder, turmeric, and kasuri methi. Rub the dry seasonings between your fingers as described, then add the Greek yogurt and mix until the chicken is evenly coated.

3. 3

   Add 1 tablespoon of ginger-garlic paste to the marinade and mix it through the yogurt-coated chicken. Let the chicken sit to marinate; the source does not specify a duration.

4. 4

   Make the chutney by putting the green chilies, garlic, cumin seeds, salt, water, and the juice of one whole lemon into a blender.

5. 5

   Add the cilantro and mint, along with a little ice to help keep the chutney cool and its color bright. Blend until smooth, then blend in 2 tablespoons of Greek yogurt.

6. 6

   Sauté the peppers and onions in olive oil, seasoning them with salt and black pepper, until prepared for the filling. The source does not specify the heat or cooking time.

7. 7

   Thread the marinated chicken onto skewers, distributing the pieces as evenly as possible.

8. 8

   Grill the skewered chicken, turning as needed to develop grill marks all over, until the chicken is fully cooked. The creator also says the chicken can be cooked in a pan or air fryer.

9. 9

   Remove the cooked chicken from the grill and let it cool briefly. Remove it from the skewers and give it a quick chop.

10. 10

    Heat a ready-made frozen roti or paratha in a pan until it begins to bubble and develops some color underneath, then turn it.

11. 11

    Add some beaten egg to the surface of each turned wrap and spread it over the flatbread.

12. 12

    Turn the wrap as needed so the egg cooks, then turn off the heat and give the egg a moment to set.

13. 13

    Fill each wrap with the sautéed peppers and onions, chopped chicken, and a couple of hot peppers. Keep the wraps modest in size; the creator suggests eating two or three.

Notes

The source does not provide quantities for the chicken, most marinade spices, chutney herbs, vegetables, oil, or flatbreads, nor does it specify marinating, sautéing, or grilling times and temperatures. The creator later corrected the recipe by adding 1 tablespoon of ginger-garlic paste to the marinade with the yogurt.

Nutrition per serving

• main
• wrap
• Indian-inspired
• grilled
• spicy
• street-food
• high-protein