Best for: Handheld lunches and casual gatherings.
Kathi rolls are associated with Kolkata, and this version wraps grilled chicken, crisp onion, and a fresh herb sauce in warm paratha. It is a home-grill adaptation made for passing around a busy table.
Grill: Two zones; 425°F; cast-iron griddle over medium heat. Equipment: Blender, bowls, 4 metal skewers, griddle, thermometer.
Ingredients
Marinate: 1 hour. Total: 1 hour 45 minutes.
Chicken
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup plain whole-milk yogurt
- 1 tablespoon neutral oil
- 2 teaspoons grated ginger
- 2 teaspoons finely grated garlic
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chile powder
- 1/2 teaspoon garam masala
- 3/4 teaspoon fine table salt
Sauce and assembly
- 1/2 cup packed cilantro
- 1/4 cup packed mint
- 1/3 cup plain whole-milk yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon fine table salt
- 1 small red onion, thinly sliced
- 4 fully cooked 8-inch plain parathas
- 2 teaspoons neutral oil
Directions
Mix the chicken with its yogurt, oil, ginger, garlic, spices, and salt. Cover and refrigerate for 1 hour.
Blend the sauce cilantro, mint, yogurt, lime juice, and salt; refrigerate it separately. Slice the onion and keep chilled.
During the final 15 minutes of marinating, preheat a two-zone grill to 425°F and set a griddle over medium heat.
Thread chicken onto 4 skewers and discard used marinade. Grill for about 12–15 minutes, turning and moving to indirect heat as needed, until the chicken reaches 165°F.
Transfer chicken to a clean plate. Brush the parathas with the remaining 2 teaspoons oil and warm on the griddle for about 1 minute per side.
Remove chicken from skewers. Divide sauce, chicken, and onion among parathas, roll tightly, and serve immediately.
Grilling tip: Use fully cooked parathas here; raw or frozen uncooked breads require their own package cooking time.
