Indian · Lunch & handhelds

Chicken kathi roll

Name: Chicken kathi roll
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 6 rolls
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 1/2 cup plain whole-milk yogurt; 1 tablespoon mustard oil, plus more for the skillet; 1 tablespoon fresh lime juice, plus 2 tablespoons for the onions; 1 tablespoon finely grated fresh ginger; 3 garlic cloves, finely grated; 1 teaspoon Kashmiri chile powder; 1 teaspoon garam masala, divided; 1 teaspoon kosher salt, divided; 1/4 teaspoon black salt; 2 1/2 cups all-purpose flour; 2 teaspoons granulated sugar; 1/2 cup warm water, plus more as needed; 1/3 cup neutral oil or melted ghee, divided; 1 large red onion, very thinly sliced; 1 fresh green chile, thinly sliced; 1 teaspoon chaat masala

Smoky yogurt-marinated chicken thigh wrapped in a flaky Kolkata-style porota with lime-dressed onion, green chile, and chaat masala.

About 2 hr 50 minTotal

About 1 hr 15 minActive

$$Cost

AdvancedDifficulty

Makes 6 rolls

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 rolls

1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 cup plain whole-milk yogurt
1 tablespoon mustard oil, plus more for the skillet
1 tablespoon fresh lime juice, plus 2 tablespoons for the onions
1 tablespoon finely grated fresh ginger
3 garlic cloves, finely grated
1 teaspoon Kashmiri chile powder
1 teaspoon garam masala, divided
1 teaspoon kosher salt, divided
1/4 teaspoon black salt
2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1/2 cup warm water, plus more as needed
1/3 cup neutral oil or melted ghee, divided
1 large red onion, very thinly sliced
1 fresh green chile, thinly sliced
1 teaspoon chaat masala

Instructions

Mix yogurt, mustard oil, 1 tablespoon lime juice, ginger, garlic, chile powder, half the garam masala, half the kosher salt, and black salt. Coat chicken and refrigerate 1 hour.
Mix flour, sugar, and remaining kosher salt. Add 1/2 cup warm water and 2 tablespoons neutral oil, adding water by the teaspoon until a soft dough forms. Knead smooth, cover, and rest 30 minutes.
Divide dough into six. Roll each thin, brush with some remaining oil, roll into a rope, coil, and rest 15 minutes. Roll each coil into an 8-inch porota and cook on a over medium-high until flaky, spotted, and cooked through, about 2 minutes per side.
Thread chicken loosely on soaked skewers. Broil 4 inches from high heat, turning once, until charred at the edges and 165°F in the center, 10 to 12 minutes. Slide from skewers and toss with remaining garam masala.
Toss onion and green chile with 2 tablespoons lime juice and chaat masala. Lay chicken and onion mixture in a narrow line on each hot porota, roll tightly, wrap the lower half in parchment, and serve at once.

Kolkata, IndiaKolkata street cooking

From the table

About this recipe

The Kolkata kathi roll grew from skewered kebab wrapped in flaky paratha or porota, becoming a portable street food finished with onion, chile, citrus, and spice rather than heavy sauces.

The Kolkata kati roll is historically associated with Nizam’s and skewered kebab wrapped in flaky porota; “kathi” refers to the stick. This chicken version omits the optional egg layer so the charred kebab remains central. This Kwilt version follows the reviewed household adaptation: Use the home broiler instead of charcoal while preserving skewered chicken, Kolkata porota, and the restrained onion-lime finish rather than adding generic wrap sauces.

Sources

Dinner does not stop at the recipe