Butter Chicken Kathi Roll

Chicken Filling:

Marinate 500 g of boneless chicken (cut in small cubes) with lemon juice(1 tsp), kashmiri red chilli powder (2 tbsp) ,crushed black pepper (1/2 tsp) and salt. Add oil and butter (if you want you can use only butter) and fry the marinated chicken pieces. Once it is fried keep it aside. Add some more oil and butter add finely chopped onion (1 medium), ginger-garlic paste (1 tsp),coriander powder (1/2 tsp), kashmiri red chilli powder (1 tsp), garam masala (1/2 tsp), chopped tomato (1 medium), cream (1/2 cup) then add little warm water along with the fried chicken 🍗 pieces and let it simmer for about 10-12 mins.

Dough:

Add maida (2 cups), sugar(1 tsp), salt (1/2 tsp) and ghee (2 tsp). Mix it well first. Rub the ghee till it resembles breadcrumbs in texture then knead the dough with warm water continuously for 5 mins. Dough should be soft and smooth . Coat it with oil to prevent drying and let it rest for about 1 hour. Make equal size balls and roll it in lachha paratha style (demonstration in video) for extra flaky paratha. I used oil and flour while making the lachha in the video. Make the lachha balls and rest it again for 15 mins or it will spring back while rolling. A well relaxed dough stretches rather than springs back. Roll it like round paratha fry both sides with oil . I used eggs as I made egg chicken (my hubby’s favorite Kolkata street roll) if you want you can omit eggs. If using eggs then beat egg with salt and pepper. Pour over fried paratha, spread evenly and flip the paratha to cook the egg properly.

Assemble:

Take a paratha assemble the butter chicken pieces ,raw onion strings, chaat masala lime juice. To make it easy I added the lime juice and chaat masala with the raw onion strings). Roll it and enjoy 😊