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

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

WRAPS

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)

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.

Food Trucks

Recipe information

Ingredients

CHICKEN

WRAPS

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes