Chicken kathi rolls
- 2 pounds boneless chicken breast cut in small pieces
- 3 cloves minced garlic
- 1 large red onion, sliced thin
- 1 cup diced tomatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- pinch of ground cloves
- salt and pepper to taste
- 4 eggs, beaten
- 6 store-bought parathas or chapati bread (8-inch flour tortillas can be substituted if you’re not near an Indian market)
Green chutney
- Large bunch of fresh cilantro (washed and stems removed)
- 3 green chilies, seeded
- 1-inch piece fresh ginger (roughly chopped)
- 1 teaspoon cumin seeds
- ½ teaspoon salt
- 1 ½ teaspoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons water
Begin by making the green chutney. Blend all of the above ingredients in a food processor or blender into a thick sauce-like consistency. This can be done the night before and stored in an airtight container.
In a large zipper/freezer bag, combine chicken, garlic, olive oil, lemon juice and dry spices. Seal bag and give it a few shakes until the chicken is completely coated. Set aside (this also can be done ahead of time and refrigerated).
In a large non-stick frying pan, heat butter, add onions and cook on medium to high heat for 5 minutes or until they start to look transparent. Add marinated chicken pieces and cook for 8-10 minutes or until juices run clear (occasionally stirring). Add salt and pepper to taste and turn heat down to a simmer.
In another nonstick skillet, heat Indian flat bread on high for 1-2 minutes. Before flipping, spread one tablespoonful of beaten egg over the bread. It’s OK if some of the egg runs off. Carefully flip and cook for another minute. Place the heated flatbread egg side up and add the chicken filling and tomatoes. Drizzle with a tablespoon of green chutney. Roll it up and enjoy!