SAEDNEWS: Chicken Kathi Rolls are one of India’s most popular street foods, made by wrapping juicy pieces of spiced chicken, fresh vegetables, and aromatic chutneys in a flaky, layered paratha. This quick and flavorful dish delivers a perfect balance of heat, freshness, and crisp texture in every bite.
According to the Saed News cooking desk, juicy, spicy chicken kebabs cooked with freshly chopped onions and peppers, drizzled with tangy mint–cilantro chutney and wrapped in soft, flaky parathas come together to form one of India’s most iconic street foods: Chicken Kathi Rolls.
These chicken rolls are visually irresistible and deliver layers of complex flavors and freshness in every bite. I can almost guarantee they’ll make repeat appearances on your dinner menu.
Chicken Kathi Rolls are incredibly easy to prepare, can be made ahead of time, and are satisfying enough to be served as dinner, lunch, or even an appetizer. Also known as Chicken Tikka Kathi Rolls or simply Kathi Rolls, they are a popular grab-and-go food. Each roll can be wrapped individually in parchment paper to create a hearty, portable meal.
Since many of you have requested a non-vegetarian version of these amazing rolls, I’m sharing this foolproof recipe for all chicken lovers—alongside the famous Kolkata egg rolls.
One of the best things about Kathi Rolls is that they can be made with everyday pantry staples. To save time, I usually use frozen Kawan parathas, which are easily available at Indian grocery stores.
Chicken – You can use boneless chicken breast, chicken tenders, or chicken thighs. Chicken thighs yield a juicier filling.
Peppers and onion – A mix of colorful bell peppers adds crunch and visual appeal. I love using red and green peppers for a perfect balance of color and flavor.
Yogurt – Full-fat plain yogurt or Greek yogurt is used in the marinade to keep the chicken tender and juicy.
Spices – Kathi rolls rely on basic spices such as turmeric, red chili powder, and garam masala. Adjust the heat by increasing or decreasing the chili powder and garam masala. Note that I always use mild Kashmiri red chili powder; if you use another variety, you may need to adjust the quantity.
Parathas – I love using flaky Kawan parathas, but you can use your favorite brand of store-bought parathas or make them at home.
Chutney – Homemade green chutney is ideal, but store-bought mint–cilantro chutney works well too.
Chicken breast, cut into bite-size strips – 450 g
Oil – 2 tablespoons
Small red bell pepper, thinly sliced – 1
Small green bell pepper, thinly sliced – 1
Medium red onion, thinly sliced – 1
Kosher salt – ½ teaspoon
Plain yogurt – 2 tablespoons
Grated ginger – 1 teaspoon
Crushed garlic – 1 teaspoon
Kashmiri red chili powder – 1 to 2 teaspoons
Garam masala – 1 teaspoon
Ground turmeric – ¼ teaspoon
Dried fenugreek leaves – 1 tablespoon
Kosher salt – 1 teaspoon
Fresh lemon juice – 1 tablespoon
Kawan parathas – 8
Mint–cilantro chutney – ½ cup
Medium red onion, thinly sliced – 1
Chopped cilantro – ½ cup
Place the chicken in a bowl and add all the marinade ingredients. Mix well and set aside for 20 minutes. You can marinate longer if you like, but 2 hours is usually sufficient. If marinating for more than 20 minutes, keep the chicken refrigerated.
Heat 2 tablespoons of oil in a pan. Add the onion, bell peppers, and salt, and sauté for 3–4 minutes. Add the marinated chicken and mix well. Cover and cook over medium heat for 3–4 minutes. Uncover and cook for another 2–3 minutes, until the chicken is fully cooked. Turn off the heat and stir in the chopped cilantro.
Heat a non-stick pan. Remove the Kawan parathas from their plastic wrapping and place them on the pan. Cook over medium-high heat for about 1 to 1½ minutes per side, or until both sides are golden brown, gently pressing with a spatula.
Spread about 2 teaspoons of chutney over a cooked paratha. Place 2–3 spoonfuls of the filling in the center. Top with sliced onions and chopped cilantro. Fold the sides inward and roll. You can secure the rolls with small toothpicks if needed.
Pat the chicken dry before cutting and marinating. This small step makes a big difference by preventing the marinade from becoming watery and helping flavors adhere better.
Since the chicken is cut into small pieces, it doesn’t require long marination. About 15–20 minutes is perfect—just enough time to prep the vegetables or make the chutney. You can marinate longer in the fridge if needed, though 2 hours is sufficient for full flavor.
For a dairy-free version, replace the yogurt with a non-dairy alternative or simply add an extra teaspoon of lemon juice to the marinade.
Adjust the spice level by varying the amount of red chili powder and garam masala. Remember, I use mild Kashmiri chili powder; other types may be hotter.
I use boneless chicken breast in this recipe, but skinless, boneless chicken thighs work just as well.
In summer, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add a delicious smoky flavor. Place them on cooked parathas, drizzle with mint–cilantro chutney, top with crisp red onions and fresh cilantro, roll, and serve hot.
Omit the yogurt and use a non-dairy substitute, or add a little extra lemon juice to achieve the same tangy flavor.
I highly recommend making fresh homemade mint–cilantro chutney for this recipe. Its bright, minty flavor elevates the rustic, spiced chicken to a whole new level.
I’ve used flaky Kawan parathas here, but feel free to use your favorite store-bought parathas or a homemade version.
You can double the filling and prepare it in advance. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use.
Chicken Kathi Rolls are not just a quick and delicious meal—they’re a wonderful way to get creative in the kitchen and enjoy authentic Indian flavors. Making these rolls at home brings the vibrant energy of Indian street food right to your table, creating warm and memorable moments with family and friends. Give them a try and enjoy this simple yet unforgettable classic.
