Chicken Kati Roll

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With coriander mint chutney, pickled red onion and egg

Ethan Chlebowski dropped a pair of videos recently- a paratha recipe and then these to make with that paratha. The chicken and the chutney alone sounded amazing, I love wraps, and best of all I’d been thinking about making my Fresh and Spicy Egg Wrap with Tangy Sriracha dressing recently.

It was meant to be.

A couple of changes:

  1. I opted for more rough chopped cilantro in the wrap, where Ethan went with fresh cucumber. if you have cucumber on hand, by all means add some spears, but for simplicity I opted for more fresh cilantro since we already need it for the chutney.
  2. I added the garam masala seasoned egg because I remember the earthy sweetness in the garam masala being a highlight from the egg wraps. What I didn’t expect is how well it would play with the spices in the chicken and chutney!
  3. And finally, because the only jalapenos I have on hand are ear marked for pickling, I used Thai chilis (left over from the Shaking Beef) in the chutney. They brought an immediate sharp heat which I always enjoy in a coriander mint chutney.

For the paratha you’ll have to hit Ethan’s recipe because I’m lazy and just bought frozen.

Pickled Onions recipe

Prep Time12 mins
Cook Time14 mins
Course: Lunch
Cuisine: Indian
Servings: 5 rolls
Calories: 598kcal

Ingredients

The Chicken

  • 6 chicken thighs boneless, skinless, trimmed, chopped into 1" cubes
  • 7 g salt or 10 if you skip the MSG
  • 3 g MSG optional, but recommended
  • 1 tbsp lime juice
  • 4 g cumin
  • 2 g cayenne or Kashmiri chili powder if you got it
  • 1 g turmeric
  • 1/2 tsp black pepper or 15 cranks on the grinder if you're not as lazy as me
  • 2 tsp chopped ginger again, lazy
  • 4 clove garlic peeled, crushed
  • 1 tbsp tomato paste
  • 50 g plain greek yogurt or any plain yogurt- I had Greek on hand plus it's generally what I reach for most of the time

The Chutney

  • 1 tbsp lime juice
  • 1/2 roma tomato quartered again
  • 5 g salt
  • 2 medium thai chili pepper seeds too!
  • 2 cups cilantro rough chopped
  • 1/2 cup mint fresh- leaves only
  • 1/4-1/2 cup water or as needed
  • 15 g grated unsweetened coconut

The Rest

  • 5 large eggs 1 per wrap
  • 5 tsp garam masala
  • oil or ghee as needed
  • 5 paratha cooked to instructions
  • 2-4 cups cilantro, fresh rough chopped
  • 1-2 cups Pickled Red Onion recipe above

Instructions

The Chutney

  • Combine everything but the water in a blender and pulse a couple times to chop, then blend, slowly adding water until the consistency is what you like. (my blender has a "green smoothie" setting I felt was quite appropriate for this)

The Chicken

  • in a mortar and pestle grind together the garlic and ginger into a chunky paste
  • Combine the paste and the rest of the chicken ingredients in a ziplock bag, press out all the air, seal and massage to fully combine. Marinade at least 30 minutes, but ideally over night,
  • Spread the chicken evenly on a sheet pan and broil at high on rack second from the top 10 minutes, flip chicken half way

The Eggs (optional)

  • If you're opting for the eggs, whisk each one in a bowl with 1 tsp garam masala
  • on medium, heat a pan close to the size of your paratha
  • add a little oil and the egg, once its form sets, but the top is still liquid add a paratha into the pan, cover and cook 1 minute, flip and cook another minute

Assembly

  • place the paratha egg side up (if doing), spoon a healthy amount of chutney, add chicken, cilantro, onions
  • wrap the rolls in parchment paper to keep together and collect drips on the go

Nutrition

Calories: 598kcal | Carbohydrates: 33g | Protein: 35g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 1497mg | Potassium: 623mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1727IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 3mg
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