Traditional Kolkata chicken kati roll

Ingredients

• 600 g boneless skinless chicken thighs
• 320 g all-purpose flour (T55)
• 100 g plain whole milk yogurt
• 240 g red onion
• 2 pieces lime
• 2 pieces fresh green chili
• 20 g fresh ginger
• 5 cloves fresh garlic
• 3 tbsp mustard oil
• 70 g ghee
• 170 ml water
• 1 tsp granulated sugar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp red chili powder
• 1/2 tsp ground turmeric
• 1 1/2 tsp garam masala
• 2 tsp chaat masala
• 12 g fine salt

Method

1. Crush the ginger and the garlic very finely to obtain a paste. Cut the chicken into thick, even strips, small enough to be eaten easily in a roll.
2. Mix the yogurt, ginger and garlic paste, mustard oil, cumin, coriander, red chili, turmeric, garam masala, and some of the salt. Coat the chicken thoroughly, cover, and let marinate in the refrigerator for at least two hours, ideally overnight.
3. For the parathas, combine the flour, the sugar, and the rest of the salt. Incorporate a portion of the ghee with your fingertips, then gradually pour in the water while kneading until you obtain a soft, smooth, and non-sticky dough. Cover and let rest for thirty minutes.
4. Very thinly slice the red onion. Mix it with the finely chopped green chili, some of the lime juice, and a small amount of chaat masala. Set aside in the refrigerator without letting it macerate too long so the onion remains crunchy.
5. Take the chicken out of the refrigerator before cooking. Thread the pieces onto skewers or place them directly in a very hot cast-iron skillet, without pouring in the excess liquid marinade.
6. Sear the chicken over high heat until you get browned spots, then continue over medium heat until fully cooked. Turn regularly and baste with the marinade that clings to the pieces. At the end of cooking, let the moisture evaporate: the chicken should be juicy but its surface almost dry, like a kebab, and not coated in sauce.
7. Divide the dough into equal portions and form balls. Roll out each ball into a thin disk, brush lightly with ghee, make a slit from the center to the edge, then roll the disk onto itself into a cone. Tuck the tip under the dough, reshape into a ball, and let rest under a cloth.
8. Roll out each dough ball into a very thin disk, slightly wider than a dessert plate. Heat a heavy skillet or a tawa over medium-high heat and place the paratha without fat.
9. When small bubbles appear, turn the paratha, distribute a little ghee around and on the surface, then cook while pressing it gently with a spatula. Turn again until both sides show golden brown spots and the layers are cooked while remaining pliable.
10. Place each warm paratha on a sheet of parchment paper. Arrange the chicken in a slightly off-center line, add the onion and chili mixture, sprinkle with chaat masala, and finish with a few drops of lime juice.
11. Lightly fold the base of the paratha over the filling, then roll firmly without crushing it. Immediately wrap the lower half in the parchment paper to keep the kati roll closed. Serve piping hot, one whole roll per person.

Nutrition

Per serving

Energy

928 kcal

Protein

37.13 g

Carbohydrate

74.77 g

Fat

53.42 g

Fibre

6.47 g

Calcium

133.22 mg

Iron

3.52 mg

Magnesium

54.77 mg