Ingredients
for the tandoori chicken:
3 boneless skinless thighs
1 tbsp ginger garlic paste (GGP)
2 tsp Spicewalla Tandoori Masala (if you don't have this on hand you can substitute Spicewalla Turmeric Powder & Spicewalla Kashmiri Chilli Powder!)
1 tbsp neutral oil (such as grapeseed oil)
1 tsp distilled white vinegar
juice of half a lime
salt and pepper
for the egg mixture:
2 eggs
1 tsp Spicewalla Tandoori Masala
1/2 tsp Spicewalla Kashmiri Chilli Powder
for the assembly:
frozen parathas (these can be found at your local Asian market or Indian grocer, Kawan brand preferred)
1 small white onion, finely julienned
juice of half a lime
1 green chilli, finely chopped
handful of cilantro, finely chopped
1 tsp Spicewalla Chaat Masala
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Preparation
- Preheat oven to 500 degrees (conventional oven) or 450 degrees (convection oven.) The goal is to get your oven as hot as possible to achieve a broil/char like a tandoori clay oven.
- Add chicken thighs, ginger garlic paste, a pinch of salt & pepper, tandoori masala (or turmeric & kashmiri chili powder), oil, vinegar and lime juice to a mixing bowl.
- Massage the masala into the chicken, coating the thighs evenly with the marinade. Marinate for at least 1 hour and up to 4 hours.
- Place chicken on a baking sheet lined with parchment paper. Bake in the oven for 20-25 minutes or until the chicken has reached an internal temperature of 165 degrees.
- While chicken is cooking, whisk together eggs with a pinch of salt, tandoori masala and Kashmiri chili powder. Beat egg mixture until nice and frothy.
- Heat 1 tsp oil over medium-high heat and add paratha to the pan, flipping after about 2 minutes and continuing to cook the other side until the paratha is lightly toasted but not completely cooked. Repeat with second paratha and remove from heat.
- While parathas are toasting, combine onions, chopped green chilli and cilantro, lime juice and Chaat Masala in a small bowl. Set aside.
- Add another teaspoon of oil to the hot pan and pour in half of the egg wash mixture. Place paratha right on top of the egg. Cook for 2 minutes and flip the paratha. The egg will coat the paratha forming a mini-omelette. Toast the other side until crispy but still pliable. Repeat with the second paratha and remaining egg mixture.
- Remove chicken from the oven and slice thinly into 1/4 to 1/2 inch pieces. 10. To assemble your Kathi roll, place chicken on the egg-side and top with onion mixture. Add another squeeze of lime juice and garnish with additional cilantro. Tightly roll the paratha to form a roll up like an Indian taquito. Take a big bite and thank us later.
Optional: serve with green chutney and/or raita!
Shop the Recipe
$11.99
$8.93
$7.08
$11.99
$34.99
$19.99
