Rana’s Chicken Kathi Roll

Name: Rana’s Chicken Kathi Roll
Yield: Serves 12
Ingredients: 1/3 cup vegetable oil; 1 tablespoon minced fresh ginger, pressed to make a paste; 1 tablespoon crushed garlic, pressed to make a paste; 1 teaspoon red pepper flakes; 1 1/2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon garam masala; 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 3 small green chiles, coarsely chopped; 2 onions, finely diced; 4 Roma tomatoes, diced; Handful of cilantro leaves, finely chopped; Salt to taste; 2 eggs; Salt and freshly ground black pepper; Red pepper flakes; 12 white or whole wheat flour tortillas or frozen roti; 1/4 cup chopped cilantro leaves; 2 limes; Mint or cilantro chutney (available at most Indian grocery stores)

December 14, 2011

Recipe information

Yield
Serves 12

Ingredients

CHICKEN

/3 cup vegetable oil

tablespoon minced fresh ginger, pressed to make a paste

tablespoon crushed garlic, pressed to make a paste

teaspoon red pepper flakes

1/2 teaspoons ground cumin

teaspoons ground coriander

/2 teaspoon ground turmeric

/2 teaspoon garam masala

pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces

small green chiles, coarsely chopped

onions, finely diced

Roma tomatoes, diced

Handful of cilantro leaves, finely chopped

Salt to taste

WRAPS

eggs

Salt and freshly ground black pepper

Red pepper flakes

white or whole wheat flour tortillas or frozen roti

/4 cup chopped cilantro leaves

limes

Mint or cilantro chutney (available at most Indian grocery stores)

Need to make a substitution?

Preparation

Step 1
To prepare the chicken, heat a wok or large, heavy sauté pan for a few minutes over medium heat. Add the oil.
Step 2
Add the ginger and garlic and cook, stirring constantly, for 1 minute. Add the dry spices and cook, stirring constantly, until the oil begins to separate, 2 to 3 minutes. Add the chicken, cover the wok, and cook, stirring occasionally, for 5 minutes. Add the green chiles, onions, and tomatoes and cook, uncovered, stirring constantly, for another 5 to 7 minutes, until the oil separates and the water evaporates from the chicken.
Step 3
Turn off the heat and add the cilantro. Season with salt to taste. Using a slotted spoon, transfer the mixture to a bowl and set aside.
Step 4
To prepare the wraps, beat the eggs with a fork in a small mixing bowl. Season with salt, black pepper, and red pepper flakes.
Step 5
Heat a griddle or a nonstick pan (preferably the same size as the tortillas) over medium heat. Pour just enough of the beaten egg mixture into the pan to create a circle about the size of the tortilla, then immediately place a tortilla on top. Using a spatula, gently lift an edge of the tortilla; once you see that the egg has solidified on the underside and stuck to the tortilla, flip the tortilla to lightly brown the opposite side.
Step 6
Transfer the tortilla to a square of wax paper, spoon about 3 tablespoons of the chicken mixture on top, sprinkle on some of the cilantro, and add a generous squeeze of lime juice. Drizzle with a bit of chutney, then roll the kathi like a burrito in the wax paper. Repeat with the remaining tortillas. Serve.

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Recipe information

Ingredients

CHICKEN

WRAPS

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes