Chicken Kathi Roll Recipe | Chicken Kabab Roll | Chicken roll

Chicken Kathi Roll Recipe | Chicken Kabab Roll

  Chicken Kathi Roll Skewered chicken kababs wrapped in flaky porota—the ‘kathi roll’ was born in Calcutta for the kabab (makes 6 rolls) boneless chicken thigh  500g trim excess fat divide in 4cm chunks marinate with salt  5g black salt  3g; lime juice  5g gorom moshla  ½ tsp; kashmiri red chilli  3g ginger  3g; garlic  2g yoghurt  50g; mustard oil  15g coat well kathi kababs are cooked in a tandoor (clay oven fuelled by charcoal), so they acquire a smoky flavour we’re going to use the regular home oven small metal bowl: you can also fashion one from aluminium foil burn a piece of charcoal directly over the flame until you see a layer of ash on the outside ¼ tsp ghee this is called the ‘dhungar’ method: it is the technique of infusing burnt-charcoal flavour to a dish cover and let the smoky flavour infuse the chicken (5 mins) after 5 mins, remove charcoal the smell should be subtle, so don’t leave charcoal in too long mix cover again and allow chicken to marinate (1 hour) soak bamboo skewers (‘kathi’) in water this prevents them from charring in the oven maida (all-purpose flour)   450g salt   8g; sugar   20g vegetable shortening   25g(e.g., Dalda, Crisco, etc.) instead of frying the porota in dalda (like the shops do), we’re adding it to the dough for flavour and flakiness rub dalda into the flour until it resembles breadcrumbs in texture warm water  270–300g knead continuously for 5 mins dough should be soft, smooth, and pliable coat with oil to prevent drying cover and rest for 1 hour dough needs to relax before it can be worked with grease an oven tray/grill with oil fold each piece in half when threading it through the skewer this keeps the kababs compact (hence, juicy) and prevents them from spreading in the oven preheat your oven to 250°C or the highest temperature possible in your oven roast in a preheated oven at 250°C for 15 mins if using a thermometer, internal temperature of the chicken thigh should be 75°C to prepare the chicken filling... 

slice 200g onions 40g capsicum heat 10g oil onions & capsicum chicken kababs kabab drippings collected from the bottom of the roasting tray ¼ tsp gorom moshla ¼ tsp Kashmiri red chilli (optional; for colour) stir-fry on high heat for 4 mins set aside time to make porotas 130g portions tuck in from all sides to form a smooth ball roll in laccha paratha style for extra-flaky porota SPECIAL HACK FOR MAIDA BREADS: if the dough keeps springing back, rest it for 10 mins and continue apply oil dust with flour cut along a radius roll layers! cover and rest again to allow dough to relax or it will spring back while rolling out (15 mins) a well-relaxed dough stretches rather than springs back! 22cm diameter (it may shrink by a few centimetres by the time it reaches the pan) heat 2 tbsp oil rotate to fry evenly turn every minute don’t forget to fry the sides as well! evenly golden! for egg-chicken roll :) beat an egg with a pinch of salt pour over fried porota spread drip and turn over let’s assemble! chicken kababs stir-fried with onions & capsicum thinly sliced raw onions green chillies; squeeze of lime chaat masala roll bottom half tightly in paper tuck away excess ketchup  green-chilli sauce (optional) .enjoy the chicken kathi roll .