Chicken Kati Roll

Chicken Kati Roll

Continuing our street food theme, we came across these indian wraps.  Originally from Kolkata, West Bengal, India, these rolls are served at the side of the road as an all-in-one snack.

The spicy filling, normally chicken or beef, is encased in a paratha and served with onions and chutneys.  In our recipe, we also brushed egg on to one side of the bread and fried it before filling. 

Cooking surfaces


BBQ Temperature



  • 8 chicken thighs, de-boned and skinless
  • 2 tbsp vegetable oil
  • 1 large onion, halved and thinly sliced into half moons
  • 3 cm fresh ginger, peeled and finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1 tbsp tomato puree
  • 1 thumb-size red chilli, sliced thinly
  • 1 tbsp lemon juice
  • 6 paratha (can also use roti or other flatbreads)
  • 2 eggs, beaten

For the onion salad

  • 1 red onion, thinly sliced
  • A handful of mint, chopped coarsley
  • Juice of 1 lime
  • 1/2 tsp salt


  • The Big Green Egg Cast Iron Pan is used in this recipe.


For the onion salad

  1. Mix the ingredients in a bowl and leave combine their flavours for at least an hour.

For the Kati

  1. Chop up your chicken into bite-size chunks.
  2. Setup your Egg for a direct cook at 200°C.
  3. Preheat your pan.
  4. Add the oil to your pan and heat it up until it’s hot,
  5. Add your onion, garlic, ginger and a pinch of salt to the pan and cook for about 10 minutes until the onions soften.
  6. Add the chicken and cook for 5 minutes or until browned all over.
  7. Add the spices, tomato puree, chilli and lemon juice.  Cook for 10 minutes or until the internal temperature of the chicken is about 74°C (check with a Thermapen).
  8. Set aside the chicken.  Wipe the pan clean.
  9. Add some oil to the pan to cook the paratha.
  10. Cook the paratha, 1 at a time for 1 minute on each side.
  11. Turn and brush with beaten egg on one side, flip the roti over and cook again for another 30 seconds.
  12. Remove the paratha from the pan and load up the egg-covered side with the chicken, chutney and onion salad.
  13. Traditionally, it’s folded into a roll.  You’ll need plenty of napkins, although we ended up using a knife and fork.


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