Chicken Kathi Roll

Ingredients

• boneless skinless chicken thighs600 g, cut into 1-inch pieces
• plain whole-milk yogurt1/2 cup
• ginger-garlic paste2 tbsp
• kashmiri red chili powder2 tsp
• garam masala1 tsp
• ground turmeric1/2 tsp
• lemon juice2 tbsp
• frozen paratha (or laccha paratha)4
• large eggs4, lightly beaten
• red onion1 large, very thinly sliced
• green chili2, slivered
• fresh cilantro1/2 cup, chopped
• chaat masala2 tsp
• neutral oil3 tbsp
• kosher saltto taste
• lime wedgesfor serving

Steps

1. 1

   Marinate the chicken.

   Whisk yogurt, ginger-garlic paste, kashmiri chili, garam masala, turmeric, lemon juice, and 1 tsp salt in a bowl. Add the chicken, toss to coat, and marinate at least 30 minutes (or up to overnight).

2. 2

   Soak and dry the sliced onion.

   Soak the sliced red onion in ice water for 10 minutes, then drain and pat dry. This kills the harsh bite while keeping the crunch.

3. 3

   Sear the chicken.

   Heat 2 tbsp oil in a wide skillet over high heat until shimmering. Add the chicken in a single layer and sear hard, undisturbed, for 3 minutes. Toss and cook until charred at the edges and cooked through, 4-5 minutes more.

4. 4

   Toss chicken with onion and spices.

   Toss the hot chicken with the drained onion, green chili, cilantro, and 1 tsp chaat masala. Cover to keep warm.

5. 5

   Cook the paratha with beaten egg.

   Heat a separate skillet over medium. Brush with oil, lay a paratha down, and cook 1 minute until starting to puff. Flip, pour a quarter of the beaten egg over the top, and tilt the pan to coat. Cook until the egg is just set, then flip once more for 15 seconds.

6. 6

   Assemble and roll the kathi rolls.

   Slide the egg-paratha onto a sheet of parchment, egg-side up. Spoon a quarter of the chicken mixture along one edge, dust with chaat masala, and roll tightly. Wrap the bottom half in parchment. Repeat with the remaining parathas. Serve with lime.