Two halves of a chicken wrap in a charred flatbread on a white plate with green chutney, onion rings, carrot sticks, an olive and coriander — Photo: Vivekpat30 · CC BY-SA 4.0 · Wikimedia Commons

Indian & South Asian · Lunch · Dinner

Chicken Kathi Roll

Name: Chicken Kathi Roll
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Indian & South Asian
Ingredients: 500 g (about 2 medium breasts) Boneless skinless chicken breast, cut into thin strips; 3/4 cup Plain low-fat yogurt; 3 cloves Garlic, grated; 1 tbsp Fresh ginger, grated; 1 tsp Kashmiri chilli powder; 1 tsp Ground cumin; 1 tsp Garam masala; 1/2 tsp Ground turmeric; 3 tbsp Lemon juice; 1 tsp Salt; 4 tsp Canola oil; 1 2/3 cups Whole wheat flour (atta); 1/2 cup plus 1 tbsp Warm water; 2 large Eggs; 1 cup loosely packed Fresh coriander (cilantro) leaves and stems; 1/2 cup loosely packed Fresh mint leaves; 1 small Green chilli; 1 medium Red onion, thinly sliced; 1/2 medium Cucumber, cut into thin sticks; 1/2 tsp Chaat masala

चिकन काठी रोल

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Smoky, yogurt-marinated chicken tikka wrapped in a soft whole wheat roti brushed with egg, with tangy lemon onions, crisp cucumber and a bright mint-coriander chutney. It's a lighter take on Kolkata's favourite street food that keeps every bit of the spice.

Prep: 30 min
Cook: 25 min
Total: 55 min
Serves: 4

Medium
High protein

23%

Per serving455kcal23% of a 2,000 kcal day

41gProtein

46gCarbs

13gFat

7gFiber

Calories come from: Carbs 40% · Fat 24% · Protein 36%

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Ingredients

For 4 servings

500 g (about 2 medium breasts)Boneless skinless chicken breast, cut into thin strips
3/4 cup180 gPlain low-fat yogurt
3 cloves9 gGarlic, grated
1 tbsp6 gFresh ginger, grated
1 tspKashmiri chilli powder
1 tspGround cumin
1 tspGaram masala
1/2 tspGround turmeric
3 tbsp45 gLemon juice
1 tsp6 gSalt
4 tsp18 gCanola oil
1 2/3 cups200 gWhole wheat flour (atta)
1/2 cup plus 1 tbsp130 gWarm water
2 large100 gEggs
1 cup loosely packed16 gFresh coriander (cilantro) leaves and stems
1/2 cup loosely packed10 gFresh mint leaves
1 small5 gGreen chilli
1 medium110 gRed onion, thinly sliced
1/2 medium100 gCucumber, cut into thin sticks
1/2 tspChaat masala (optional)

Steps

1
In a bowl, mix 120 g of the yogurt with the garlic, ginger, chilli powder, cumin, garam masala, turmeric, 2 tbsp lemon juice and 3/4 tsp salt.
2
Add the chicken strips, coat well, and leave to marinate for at least 20 minutes while you make the dough and chutney.
3
Mix the flour with a pinch of the remaining salt, then add the warm water gradually and knead for 5 minutes into a soft dough. Cover and rest.
4
Blend the coriander, mint, green chilli, the remaining 60 g yogurt, 2 tsp lemon juice and a pinch of salt into a smooth chutney.
5
Toss the sliced onion with the remaining 1 tsp lemon juice and the chaat masala, if using.
6
Heat 1 tbsp of the oil in a large non-stick skillet over medium-high heat.
7
Add the chicken in a single layer and cook for 8-10 minutes, turning, until lightly charred and cooked through to 74 °C / 165 °F inside. Set aside.
8
Divide the dough into 4 balls and roll each into a thin 20 cm (8 in) round.
9
Cook one roti on a hot dry pan for about 1 minute per side until lightly spotted.
10
Beat the eggs with a pinch of salt. Pour a quarter of the egg onto the pan, lay the roti on top, and cook for 1 minute until the egg sets onto it.
11
Flip, brush the pan lightly with some of the remaining 1 tsp oil, and cook 30 seconds more. Repeat with the other rotis.
12
With the egg side up, spread each roti with chutney, add a quarter of the chicken, onions and cucumber, then roll up tightly and wrap the bottom in paper to serve.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, marinate the chicken in lemon juice and spices only, and blend the chutney with a splash of water instead of yogurt.
Swap the chicken breast for boneless skinless chicken thighs if you prefer juicier, more forgiving meat.
For a vegetarian roll, use cubes of paneer or firm tofu in the same marinade and pan-fry until browned.
Short on time? Use store-bought whole wheat tortillas or rotis instead of making the dough.

Storage

Kathi rolls are best eaten fresh, since the roti softens once filled. Refrigerate leftover chicken, chutney and rotis separately within 2 hours for up to 3 to 4 days (chutney is best within 2 days), reheat the chicken until steaming hot, and don't freeze the assembled rolls.

Make ahead

Marinate the chicken in the fridge up to a day ahead, and make the chutney and dough a day in advance, keeping them covered and chilled. Cook the chicken and egg rotis just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (361 g)	Per 100 g
Calories	455 kcal	126 kcal
Protein	41.4 g	11.5 g
Carbohydrates	46.3 g	12.8 g
of which sugars	5.6 g	1.6 g
Fiber	6.9 g	1.9 g
Fat	12.5 g	3.5 g
of which saturated	2.6 g	0.7 g
Sodium	715 mg	198 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.