Ranas Chicken Kathi Roll Recipe

Name: Ranas Chicken Kathi Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
To prepare the chicken, heat a wok or large, heavy saute pan for a few minutes over medium heat.
2
Add the oil.
3
Add the ginger and garlic and cook, stirring constantly, for 1 minute.
4
Add the dry spices and cook, stirring constantly, until the oil begins to separate, 2 to 3 minutes.
5
Add the chicken, cover the wok, and cook, stirring occasionally, for 5 minutes.
6
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.
7
Turn off the heat and add the cilantro.
8
Season with salt to taste.
9
Using a slotted spoon, transfer the mixture to a bowl and set aside.
10
To prepare the wraps, beat the eggs with a fork in a small mixing bowl.
11
Season with salt, black pepper, and red pepper flakes.
12
Heat a griddle or a nonstick pan (preferably the same size as the tortillas) over medium heat.
13
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.
14
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.
15
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.
16
Drizzle with a bit of chutney, then roll the kathi like a burrito in the wax paper.
17
Repeat with the remaining tortillas.
18
Serve.

1717

kcal

Calories

Fat

234

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Ranas Chicken Kathi Roll falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ranas Chicken Kathi Roll

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