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Chicken Kathi Roll

  • Chicken
Time30 Minutes Time2-3 TimeIndian
Chicken Kathi Roll

The Chicken Kathi Roll is a street food favourite, wrapped up and brought home just for you. Tender, spiced chicken in a soft, warm paratha with sautéed peppers and tangy mango chutney creates a handheld meal that’s bursting with flavour. Perfect for lunch, dinner, or a snack on the go, this roll combines comfort, spice, and freshness in every bite. Top with Bombay mix for extra crunch.

ingredients

For the Chicken

  • 300g boneless chicken breast, cut into strips
  • 2 tbsp yoghurt
  • 1 tsp ginger-garlic paste
  • 1 tsp hot chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp Tikka Gold Tandoori Seasoning
  • Salt, to taste
  • 1 tbsp oil

For the Roll

  • 2–3 parathas
  • 1–2 mixed bell peppers, thinly sliced
  • 2 tbsp mango chutney
  • A handful of pickled red onions
  • 2 tbsp mint yoghurt sauce or raita
  • Fresh coriander leaves, for garnish
  • Fresh mint leaves, for garnish
  • Lime wedges, for garnish

Buy the items

Tikka Gold Tandoori BBQ Rub
Tikka Gold Tandoori Seasoning
200g £8.99
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Directions

  1. Marinate the chicken:
    In a bowl, combine the chicken with yoghurt, ginger-garlic paste, chilli powder, turmeric, garam masala, salt, and Angus & Oink Tikka Gold Tandoori Seasoning. Let it sit for at least 30 minutes.
  2. Cook the chicken:
    Heat oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and lightly browned, about 8–10 minutes. Remove from heat.
  3. Sauté the veggies:
    In the same pan, lightly sauté the bell peppers until just tender.
  4. Assemble the roll:
    Warm a paratha in a clean, dry pan, turning once it begins to brown. Spread mango chutney evenly, layer with chicken, then top with sautéed peppers, pickled onions, and fresh coriander. Squeeze over a little lime juice.
  5. Roll and serve:
    Fold the edges and roll tightly. Serve immediately with extra chutney or mint-yoghurt sauce on the side.

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