How long should I marinate the chicken?

Marinate for at least a couple of hours in the refrigerator to allow the yogurt and spices to penetrate the chicken breast.

Can I make the cilantro-mint chutney in advance?

Yes. Prepare the chutney up to 2 days ahead and store it in an airtight container in the refrigerator.

What if I don't have frozen paratha wraps?

You can substitute with store-bought naan, roti, or make fresh paratha from scratch if you have the time.

How do I know when the chicken is cooked through?

Grill the skewers for 8–10 minutes, turning occasionally, until the chicken is cooked through and has nice char marks on the outside.

Can I bake the chicken instead of grilling?

Yes. Bake marinated chicken at 400°F for 12–15 minutes until cooked through, then chop and proceed with the roll assembly.

Chicken Kathi Rolls with Cilantro-Mint Chutney

Name: Chicken Kathi Rolls with Cilantro-Mint Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.1 lbs chicken breast, cubed; 1/2 cup Greek yogurt; 1 tsp salt; 1 tsp kasoori methi (dried fenugreek leaves); 1 tbsp garlic and ginger paste; 1 tsp Kashmiri chili powder; 1/2 tsp turmeric; 1 tsp coriander powder; 1/2 tsp garam masala; 1.5 cups cilantro; 1/2 cup mint leaves; 1 tsp cumin seeds; 2 green Thai chilis; 4 cloves garlic; 1 tsp salt (for chutney); 1 lemon, juiced; 3 ice cubes; 1 tbsp cold water; 2 tbsp Greek yogurt (for chutney); 3 frozen paratha wraps; 1 bell pepper (any color), sliced; 1/2 red onion, sliced; 1 tbsp olive oil; 2 eggs, beaten; 2 tbsp butter; pickled hot peppers, to taste

1

In a large mixing bowl, combine the cubed chicken breast with Greek yogurt, salt, kasoori methi, garlic and ginger paste, Kashmiri chili powder, turmeric, coriander powder, and garam masala. Mix well to coat the chicken completely. Let it marinate in the refrigerator for at least a couple of hours.

2

To make the chutney, add cilantro, mint, cumin seeds, green chilis, garlic cloves, salt, lemon juice, ice cubes, and cold water to a blender. Blend until a smooth paste is formed.

3

Add 2 tablespoons of Greek yogurt to the chutney and blend briefly to combine.

4

In a pan over medium heat, add olive oil and sauté the sliced bell peppers and red onion until softened. Season with salt and pepper to taste. Set aside.

5

Thread the marinated chicken pieces onto skewers.

6

Grill the chicken skewers over medium-high heat, turning occasionally, until cooked through and nicely charred, about 8-10 minutes.

7

Once cooked, remove the chicken from the skewers and give it a rough chop. Set aside.

8

Melt butter in a non-stick pan over medium heat. Place a frozen paratha in the pan and cook for 1-2 minutes per side, until it starts to puff up and get golden spots.

9

Pour a portion of the beaten egg over the paratha, spreading it evenly. Cook for a minute, then flip and cook for another 30 seconds until the egg is set.

10

Remove the paratha from the pan and place it on a work surface, egg-side up. Layer with the sautéed peppers and onions, chopped grilled chicken, and optional pickled hot peppers.

11

Roll the paratha up tightly. Cut in half if desired and serve immediately with the cilantro-mint chutney for dipping.