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Calcutta chicken kati roll recipe
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Chicken kathi roll recipe


  • 6 paranthas/rotis/tortilla/naans

For chicken kebabs

  • 500 grams boneless skinless chicken
  • 1/2 cup strained or Greek yogurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1 tbsp chaat masala powder
  • 1 tbsp oil plus more for frying paranthas or rotis
  • 1 tbsp lime juice

For veggie stuffing

  • 2 cups onions sliced
  • 1 cup bell pepper sliced
  • oil for frying

For finishing

  • 1 tbsp salt
  • 1 tbsp black pepper powder
  • 1 tbsp chaat masala
  • 2 limes cut into wedges
  • 2-3 green chilies chopped


  • Mix all the ingredients listed under "for the chicken" category, and refrigerate for an hour.
  • Meanwhile, saute the onions over medium heat, stirring occasionally, until golden brown. Transfer the onions┬áto a paper-towel-lined plate to drain.
  • Add the sliced bell peppers to the same pan and saute until soft. Transfer to the same┬ápaper-towel-lined plate.
  • Set the oven temperature to broil (high).
  • Using metal skewers (if using wooden skewers, soak the skewers in water for at least 12 hours), broil the chicken for 5-6 minutes on each side or until done.
  • While the chicken cooks, prepare 6 paranthas/rotis/tortillas/naans.


  • Mix salt, black pepper powder, and chaat masala powder in a bowl.
  • Place a parantha on a plate. Put 8-10 pieces of chicken kebabs in the center, top it with the fried veggies. Finish with squeezed lime and finishing spices. Sprinkle some sliced raw onions and chopped green chilies if desired. Wrap it in grease or parchment paper. Serve HOT!