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Flavorful Kati Rolls Recipe Easy Spiced Grilled Chicken with Mint Chutney

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A quick and easy recipe for spiced grilled chicken kati rolls served with fresh mint chutney, perfect for any occasion and packed with bold, comforting flavors.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1/2 cup (120 ml) plain yogurt
  • 2 tbsp lemon juice (freshly squeezed)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp vegetable oil
  • 1 cup fresh mint leaves (packed)
  • 1/2 cup fresh cilantro leaves (packed)
  • 1 green chili, chopped (optional)
  • 1-inch piece ginger, chopped
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • Salt to taste
  • 2–3 tbsp water
  • 4 large parathas or flour tortillas
  • 1 small onion, thinly sliced
  • 1 small tomato, thinly sliced
  • Fresh lettuce leaves or shredded cabbage (optional)
  • Butter or oil, for warming the parathas

Instructions

  1. Prepare the marinade: In a large bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, red chili powder, turmeric, salt, and 2 tablespoons vegetable oil. Mix until smooth and aromatic.
  2. Marinate the chicken: Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2 hours.
  3. Make the mint chutney: Toss the mint leaves, cilantro, green chili (if using), ginger, lemon juice, sugar, salt, and water into a food processor or blender. Blend until smooth and vibrant green.
  4. Preheat your grill or pan: Heat a grill pan or skillet over medium-high heat. Lightly brush with oil to prevent sticking.
  5. Grill the chicken: Place the marinated chicken thighs on the hot grill pan. Cook for 4-5 minutes per side until charred and cooked through (internal temperature 165°F / 74°C).
  6. Rest and slice: Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.
  7. Warm the parathas or tortillas: Heat butter or oil in a skillet over medium heat. Warm each paratha for about 1 minute per side until soft and slightly golden. Keep warm.
  8. Assemble the rolls: Lay a warm paratha flat. Spread a generous spoonful of mint chutney down the center. Add sliced grilled chicken, then top with onion, tomato slices, and lettuce or cabbage if using. Roll tightly, folding in the sides.
  9. Serve immediately: Enjoy fresh and warm, or wrap for picnics or lunches on the go.

Notes

Use boneless chicken thighs for juiciness. Marinate at least 30 minutes, ideally 2 hours. Mint chutney can be made 1-2 days ahead and refrigerated. For gluten-free, use gluten-free tortillas or lettuce wraps. Avoid overloading rolls to keep them easy to eat. Reheat gently and add chutney fresh to preserve flavor.

Nutrition

Keywords: kati rolls, spiced grilled chicken, mint chutney, Indian wrap, easy dinner, quick lunch, grilled chicken recipe

Find it online: https://emmaoven.com/flavorful-kati-rolls-recipe-easy-spiced-grilled-chicken-with-mint-chutney/