Monday 15 July 2013

Chicken Kathi Rolls

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken Kathi Rolls. They are the Indian version of the wrap, and are an extremely popular street food. Usually, the flat bread is made from scratch at home but I decided to use ready made parathas, and they were delicious. The filling can be up to you, and so I filled them with spicy chicken, fresh coriander and lemon juice. But the difference here is that the parathas have beaten egg cooked on them which makes them even more yummy! 
I hope you will read my second blog too - British Muslim Girl. Here, you will find Islamic inspiration and reminders along with many Ramadan reminders too.

A Simple List of Ingredients:

1. Onions
2. Tomatoes
3. Crushed Ginger
4. Crushed Garlic
5. Vegetable Oil
6. Crushed Red Chilli
7. Garam Masala
8. Ground Cumin
9. Ground Coriander
10. Ground Turmeric
11. Chaat Masala
12. Salt
13. Boneless Chicken Pieces
14. Parathas or Any Flat Bread
15. Eggs
16. Chutney of Your Choice
17. Fresh Coriander
18. Lemon Juice

Bismillah, let's begin!

First, peel and finely chop 1 onion.

And, do the same with a tomato.

Take 1 teaspoon crushed ginger and 1 teaspoon crushed garlic. I used frozen.

Heat a few tablespoons vegetable oil in a pan on a medium heat.

When the oil is hot, add the chopped onion ..

.. along with the crushed garlic and ginger.

Cook for a few minutes until soft.

Add the chopped tomatoes.

Cook for a few more minutes until the tomatoes begin to break down.

Now, time for the spices:
1/2 teaspoon crushed red chilli
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric (haldi)
1 teaspoon chaat masala
Salt, to taste

Add the spices to the pan.

Mix quickly to combine.

Add 1 pound boneless chicken pieces.

Cook the chicken until it changes colour and is coated in all the spices.

Cover, and simmer for about 20 minutes or until the chicken is fully cooked through.

Once the chicken is cooked, there should be some sauce in the pan.

Stir fry the chicken on medium high heat until the majority of the sauce has dried out.

The chicken is now ready to use!

Next, take ready made frozen parathas. You could make fresh but if you do, make sure they are rolled quite thin. You could even use roti or tortillas too.

Cook the paratha in a pan, according to packet instructions.

Then, onto one side pour on 1/2 beaten egg, and spread it with the back of a spoon.

Immediately turn the paratha over so that the egg can cook underneath.

Drizzle a tiny amount of oil around the paratha, and cook for about a minute.

To assemble, place the paratha, egg side up, on a plate.

Spread on the chutney of your choice. I used a fresh mint chutney.

Add some of the cooked chicken.

Next, add some fresh chopped coriander and lemon juice. You could also add sliced onions and green chillies.

Finally, roll up the roll.

Serve for a delicious meal!


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