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Meat, South and Southeast Asian

Chicken kathi roll

A chicken kathi roll is an Indian street food made of a tortilla filled with yogurt marinated spiced chicken, egg, and a fresh coriander mint chutney. This recipe is easy, serves 4, takes 45 minutes, and costs about €3.30 per person. The key is searing the chicken over high heat and sticking the egg to the tortilla while it's still runny.

Tonight we eat with our hands like on the streets of Kolkata, with chicken tikka kathi rolls, egg, and green chutney.

Chicken kathi roll
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

The kathi roll is the sandwich of Kolkata's streets, the one you eat standing up, wrapped in paper, no cutlery needed. The yogurt marinated chicken stays tender while picking up a charred edge that carries all the flavor. The egg stuck to the tortilla adds softness, and the green chutney with coriander, mint, and chili wakes up every bite with a fresh, tangy kick.

It's a weeknight dinner that breaks the routine without requiring any special equipment, just one skillet does the job. Kids generally enjoy rolling their own tortilla and picking their own level of heat, so remove the chili seeds for them if needed. It also works well for a casual night with friends where everyone builds their own roll.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Dairy

  • Plain yogurt 125 g
  • Eggs 4

Fruits and vegetables

  • Red onion 1
  • Lime 1
  • Fresh cilantro 6 sprigs
  • Fresh mint 6 sprigs
  • Green chili 1

Bakery

  • Wheat tortillas 8

Pantry

  • Garam masalaoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Ground gingeroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the chicken into strips and mix it with the yogurt, garam masala, paprika, ginger, and salt, then let it marinate. 20 min

    The yogurt tenderizes the chicken, keeping it moist even over high heat.

  2. Blend the cilantro, mint, chili, lime juice, salt, and a bit of water to make a green chutney.

    Remove the chili seeds if you're cooking for kids.

  3. Saute the marinated chicken in a very hot skillet with a bit of oil until golden on the edges. 10 min

    Don't crowd the pan, the chicken should sear, not steam.

  4. Beat the eggs, pour a ladleful onto each tortilla heating in an oiled skillet, then flip it so the egg sticks. 10 min

    Place the tortilla on the egg while it's still a bit runny, it bonds as it cooks.

  5. Fill each tortilla with chicken, sliced red onion, and green chutney, then roll it tight.

    Wrap the bottom of the roll in parchment paper to eat without spilling everything.

Our tips to get it right

  • Let the chicken sit at room temperature while it marinates so it cooks more evenly and doesn't cool down the pan.
  • Heat the skillet thoroughly before adding the chicken, a lukewarm pan steams the meat instead of searing it.
  • Make the green chutney first, it can sit while you cook everything else, and its flavor actually gets better as it rests.

The variations

  • Swap the chicken for chickpeas or grilled paneer for a vegetarian version, marinated the same way in yogurt and spices.
  • For a quicker version, skip sticking the egg to the tortilla and serve scrambled egg alongside the chicken instead.
  • For kids, leave the chili out of the chutney entirely and serve a plain yogurt sauce on the side instead.

What to serve it with

  • Cucumber and red onion salad
  • Iced mint tea
  • Extra lime wedges on the side

Storage

Store the cooked marinated chicken and the chutney separately in sealed containers in the fridge for up to 2 days. Reheat the chicken in a skillet before filling fresh tortillas, and serve the chutney cold. Freezing isn't recommended because of the egg and yogurt.

Questions about this dish

Can you marinate the chicken ahead of time?

Yes, you can marinate the chicken the night before and keep it in a sealed container in the fridge. It will be even more tender and flavorful the next day.

Which tortilla works best for a kathi roll?

Soft wheat tortillas come closest to the traditional Indian roti. Choose thin ones rather than thick, they roll up better without cracking.

How do you keep the tortilla from tearing when rolling?

Dry toast it first in a hot skillet so it turns soft but sturdy. Don't overfill it, and roll it tight while it's still warm.

Can you substitute garam masala?

If you don't have any, mix cumin, ground coriander, and a pinch of cinnamon. The flavor will be a bit different but still balanced.

How long does it take to make a chicken kathi roll?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken kathi roll?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken kathi roll cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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