Chicken Tikka Kati Rolls
By the Kati Roll Company
Recipe: For 10-12 rolls
(the wrap – an Indian flatbread best eaten fresh but can be made ahead of time. If the recipe below sounds too much, you can substitute by any of the following from your grocery store - rotis, malaysian frozen parathas, or even naan bread)
All-purpose flour 2 cups
Whole wheat flour 1 cup
Butter or canola oil 2 tbsp
Kosher salt 1 tsp
Water to knead
Some extra melted butter/oil to layer and brush.
1. Combine all the ingredients in a bowl or food processor and knead into a semi-soft dough using enough water. Let the dough rest for 15 minutes.
2. Divide and round the dough by hand into 12 equal portions. Brush with a little oil, cover and rest for 15 minutes.
3. Roll out each portion into a flat 7” circle. Use a little oil to make rolling easier. Brush the top with melted butter. Fold into half to form a semi- circle, and brush with some butter. Fold this again to form a triangle/quarter.
4. Roll out again into a circle approx. 7” across.
5. Heat a cast iron or non-stick griddle and cook each paratha on both the sides, using a little oil or butter, till brown spots appear on both the sides.
6. Repeat steps above to make all the parathas.
7. Cool and store in refrigerator till needed.
8. To Warm – heat both sides on a non stick griddle till you hear a little sizzle. Do not overcook.
(Use either thighs or breasts – thighs are more forgiving on the grill. If you plan to use chicken breasts then reduce to cooking time accordingly)
Chicken thighs, boneless and skinless 4 lbs
For the marinade:
Greek Yogurt 1 cup
Ginger paste 3 tbsp
Garlic paste 3 tbsp
Lime Juice 2 limes
Red chili powder 1 tbsp (adjust for heat preference)
Paprika 1 tbsp (for color)
Vegetable Oil 3 tbsp
Coriander powder 2 tbsp
Cumin powder 2 tbsp
Garam Masala** 2 tbsp
1. Wash the chicken piece, flatten and pat dry.
2. If using thighs, score the flesh with the point of a knife up to a quarter inch deep and 1 inch apart.
3. Mix all the ingredients above in a bowl. Add chicken and mix well.
4. Leave covered for at least a couple of hours in the refrigerator.
5. Before cooking, bring it to room temperature.
6. Put the whole chicken thigh pieces on the grill. Cook for 4-5 minutes each side.
7. Rest for 5 minutes. Then cut into strips or cubes.
** Garam Masala is readily available in the spice section of most large grocery stores. You can substitute with Tandoori Masala from an ethnic Indian grocery store as well. For the adventurous, here is a recipe for Garam Masala. This is an aromatic blend of spices and will easily keep for a couple of months in an airtight jar. Grind the following in a coffee or spice grinder:
• 2 tbsp whole cumin, 2 tbsp black pepper, 2 tbsp coriander seeds, ½ tbsp nutmeg powder, 10 cloves, 15 green cardamom, ½” stick cinnamon, 3 bay leaves, 3 whole dry indian red chilli.
GARNISHES AND ASSEMBLY
• Red Onions, sliced and separated into slivers.
• Cilantro Chutney *
• Chopped lettuce, Chaat masala (available at an Indian grocery), diced tomatoes, ketchup etc
1. Have the heated flatbread ready. If using naan bread from a packet, then you can heat it on the grill for a few seconds.
2. Arrange a few grilled chicken tikka strips in the center of the bread.
3. Top it with a few strands of sliced red onions.
4. Drizzle some cilantro chutney
5. Roll the bread into a tube with the filling tight inside. Use a piece of aluminum foil to wrap half the roll and secure one end.
6. Bite into the other exposed end and enjoy!
* Cilantro chutney is available in grocery stores. If you want to make your own, follow these directions:
• Clean and wash two bunches cilantro. Cut of section of stem nearest the roots, and then coarsely chop the rest of the leaves and stems. In a wet grinder/food processor, add the cilantro, ½” ginger skinned, 2 green bird’s eye chili, juice of one lime, salt to taste, and a little water to grind. Make a fairly smooth paste. Keeps covered in a refrigerator for 24-28 hrs.