Chicken Kathi Roll | Tandoori Chicken in a Spicy Egg Roll

Hey everyone! I'm back with another popular Indian street food recipe with a homestyle twist! This is a chicken kathi egg roll. It's made in a similar fashion as the traditional egg roll, but this time we add tandoori chicken to the roll. In this recipe, I will show you how to make the marinade and how to cook this amazing chicken and how to assemble it in the egg roll.

Be sure to let me know how you like this recipe and let me know if you want to see more Indian street food made at home!

Serves: 1

  • 2 eggs
  • 1 chicken thigh
  • 1 clove garlic
  • 1 tsp ginger
  • 3 tbsp Greek yogurt
  • 1 tsp kashmiri red chilli powder
  • 1 tsp garam masala
  • 1 tsp kashmiri methi (dried fenugreek seeds)
  • Salt to taste, divided
  • Pepper to taste
  • 1 tsp ghee
  • 1 paratha bread or tortilla 
  • Mint chutney or chutney of choice (you can see how I make mine here)
  • 1 tbsp onion
  • 1 tbsp tomato 
  • Other veggies for toppings, if desired 
  1. Preheat your oven to 425 F.
  2. To make the ginger and garlic paste for your chicken marinade, use a fine grater and process the ginger and garlic into a purée. 
  3. Begin by marinating your chicken. In a large bowl, add the chicken thighs, ginger garlic paste, yogurt, and spices. Cover with plastic wrap and let the chicken marinate for 20 minutes to an hour.  
  4. Once your chicken has marinated, bake in the oven for 15-20 minutes.
  5. While your chicken is baking, whisk two eggs. Season with salt and pepper and whisk to combine.
  6. Heat a pan on medium heat. Add half the ghee and heat the paratha on both sides. Once the paratha is golden brown on both sides, remove it from the pan. 
  7. Return the pan back to the heat, add the rest of the ghee and pour in the eggs. When the eggs begin to cook, place the paratha directly on top of the eggs. 
  8. Press upon the paratha using a spatula, press down on the paratha to ensure eggs are cooked and get some colour.
  9. Once eggs are cooked, flip the paratha and continue cooking for 30 seconds. Set aside on a cutting board.
  10. Add the chutney, chicken and vegetable toppings, then wrap the egg roll. Serve hot and enjoy! 


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