Chicken kathi rolls

Chicken kathi rolls

I Love Curry
10 pieces
Jonathan Gregson

One of my favourite starters: delicious chicken, a tangle of onions, tomatoes and herb chutney all wrapped in lovely pastry. I have been eating variations of this dish since childhood. You can substitute the chicken for lamb or even Fresh Paneer or stir-fried chickpeas. It does have a few stages, but is really easy to do and all the components can be prepared earlier in the day. I use puff pastry here, as it has the same character as the traditional paratha and is easily available, but make it with Paratha if you prefer.

For the marinade


Quantity Ingredient
15g fresh root ginger, peeled weight
4 fat garlic cloves
2 1/2 tablespoons lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil
3/4-1 teaspoon chilli powder
3/4 teaspoon garam masala
salt, to taste
1/4 teaspoon freshly ground black pepper

For the rolls

Quantity Ingredient
2 chicken breasts, cut into small cubes
400g packet ready-rolled puff pastry
plain flour, to dust
2 small eggs, beaten
1 onion, sliced
1 large vine tomato, sliced into strips
1 recipe Tangy herb chutney


  1. Whizz together all the ingredients for the marinade with 2 tbsp water until smooth. Place the chicken in the marinade and leave for as long as possible (a minimum of one hour, or up to overnight in the fridge).
  2. Using a 10cm bowl or saucer as a guide, cut out five circles from the pastry. Take one at a time and roll each out into thinner 15cm circles, using a little flour to help. Heat a non-stick frying pan, place in a pastry round, and cook until golden spots appear on the base (around 20 seconds), then turn over and cook the other side until golden. Meanwhile, spread a good layer of the egg over the upper surface, using a small spoon. Then flip and cook the egg side for 10 seconds. Take out and place on a plate. Repeat with the others.
  3. Heat a saucepan, add the chicken and marinade and stir-fry for two or three minutes, or until you can see droplets of oil on the base of the pan. Add a splash of water (to deglaze the base) and the onion and cook for another minute or so until the chicken is done. Add the tomato, stir for 20 seconds, then remove from the heat. Taste and adjust the seasoning.
  4. Taking one ‘bread’ at a time, egg side up, spoon a line of the chicken mixture down the centre, then add a rounded tablespoon of the chutney. Roll into a log and slice in half.
  5. You can make these ahead, wrap the finished rolls in foil and reheat in the oven when you are ready to serve, but they will be a little softer.
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