• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
gweixel

Indian Chicken Kati Rolls

4 posts in this topic

I am trying to find a recipe for what i have had described in indian restaurants as a "kati roll." it is a paratha bread wrap with cubed grilled chicken with tandoor or tandoor like seasonings, sauteed onions, lime juice, chilli paste... thats basically my best guess. ive tried to make it and the result is ok but im definitely mising something. If anyone knows what im referring to and has ideas for the recipe id really appreciate it!!!

thanks.

Share this post


Link to post
Share on other sites

I assume you mean chicken tikka kati rolls- here's how I would do it:

Use boneless, skinless thighs. Lay on a sheet pan and sprinkle with lemon juice and salt, let marinate (refrigerated) for half an hour or so. Meanwhile make up a paste of onion/ginger/chiles, schmear it over the chicken and then cover it all with yogurt. This should sit overnight, at least. When you are ready to grill the chicken remove as much of the marinade as you can and then give it a light sprinkling of garam masala before skewering.

To serve (most places use roti, but one place I used to go to made these huge sandwiches in freshly made naan) chop up the chicken tikka, put it in the roti with onions, fresh coriander chutney, a squeeze of lime and maybe some chiles- roll it up and enjoy.

Could you describe what you are doing in more detail? It sounds like your marinade is just a spice rub and you are not using the coriander chutney (which is my favorite part).


aka Michael

Chi mangia bene, vive bene!

"...And bring us the finest food you've got, stuffed with the second finest."

"Excellent, sir. Lobster stuffed with tacos."

Share this post


Link to post
Share on other sites
I assume you mean chicken tikka kati rolls- here's how I would do it:

Use boneless, skinless thighs. Lay on a sheet pan and sprinkle with lemon juice and salt, let marinate (refrigerated) for half an hour or so. Meanwhile make up a paste of onion/ginger/chiles, schmear it over the chicken and then cover it all with yogurt. This should sit overnight, at least. When you are ready to grill the chicken remove as much of the marinade as you can and then give it a light sprinkling of garam masala before skewering.

To serve (most places use roti, but one place I used to go to made these huge sandwiches in freshly made naan) chop up the chicken tikka, put it in the roti with onions, fresh coriander chutney, a squeeze of lime and maybe some chiles- roll it up and enjoy.

Could you describe what you are doing in more detail? It sounds like your marinade is just a spice rub and you are not using the coriander chutney (which is my favorite part).

Here is how kathi roll would be prepared in Calcutta, say at Nizam's, one of the best-known places for this. More or less the above, with the following modifications:

You can use breast or thighs, according to your preference.

Make up your own garam masala if you wish: lightly roast small amount of coriander seed & cumin seed, add several whole green cardamoms, cinnamon/cassia bark, cloves, a few pepper corns to the hot pan. Let cool and grind in a coffee grinder dedicated for Indian spices.

Grill over coals, brushing with butter. You may add some crushed fenugreek leaves [dry kasuri methi] to the butter if you happen to have them. The leaves char and give a nice smoky aroma. Remember this when you make tandoori chicken!

The major distinguishing feature of the Nizam kathi roll is a supple, chewy paratha cooked with one or two eggs, the kababs, the thin sliced shreds red onions and thai type green chilies slit lengthwise, the lime juice, a sprinkling of kabab masala. NO cilantro, NO chutney.

You don't have the paratha, but a tortilla will do, especially a 100% whole wheat tortilla 10 inches or larger. Do not use the frozen ROTI PRATA made in Malaysia-- too greasy and soft for this. Please get some good ghee, and your mise-en-place ready. Your eggs, 2 large per tortilla, break into a many small bowls as you will have tortillas and beat very lightly so that the whites and yolks are not fully combined.

You will have your skewers of kabab ready, they can be warm. Onions sliced, soaked in cold water if you prefer to make them milder, drained & spun dry. Thai green chilies, or mix them w/ Anaheim for milder palates, cut in long strips. Lime freshly cut to preserve fragrance. Some MDH chaat masala if you care for that. Your GHEE. Spatulas, big plates, butcher paper. 2 skillets one just fitting the tortilla size, second one larger, preferably non-stick.

A good seasoned cast-iron skillet or a high quality non-stick skillet comes in handy now. This first skillet is the form-hugging one. Heat it up, lightly toast the tortilla, both sides. Now add a LITTLE ghee and maintan temperature control of stove/ skillet handle and your cool. Flip on both sides, and watch light chestnut brown areas developing and a toasty aroma enveloping you. Stir the egg [note, i have added no salt] and expertly slosh it onto the tortilla face.

Here, the size of the tortilla vis-a-vis the skillet, your manual dexterity etc. will be called into play. In Calcutta, the large tava is slightly concave, and the paratha is moved around to various heat zones to take advantage of topography while the egg sets, amidst copious lashings of ghee. You & I cannot do all that. We can wait until the egg is semi-set and flip it over into a SECOND WAITING hot, ghee-greased skillet. Don't overcook. Seconds. The egg must have streaky white and yellow zones and pick up sufficient hot ghee but not too much!! It should not become a omelette sitting on the tortilla. The expert would break 1- 2 eggs on the bread and mess it around just so. You can do that when you are confident.

The rolling asembly is done on the tava but a warmed plate and a second pair of hands may be welcome here. As soon as the egged tortilla reaches the plate, preferably on a large sheet of butcher paper cut to size, a skewer of kabab will be pulled off down its length, followed by a sprinkle of kabab or chaat masala, chilies, onion, lime juice.

The bottom is folded up with some paper, then one side with its share of paper is used to roll the thing into a neat tight package with the top showing. You tear off strips of paper as you keep biting downwards. The paper protects your finger from grease and heat.

You can do this with lamb or chevon, (that is preferable) but the meat must be cut in ribbons. If you are in NJ, find a South Asian Halal butcher and ask him to cut meat for kathi kabab. What i described to you is called a double anda double mutton. If you are in Calcutta go to Nizam's and order this, available every day but Thursday. Chicken is for the birds. Trust me on this. Kathi roll gained its rekown from the Nizam's original. There is the baida roti from Mumba, but all the buzz today comes primarily because of the Calcutta connection. In India, it has become a signature Calcutta food. No Naan, no chutney, no cilantro, no chopping of the meat, remember that.

We can discuss at length the spicing & fattiness of the meat, but that might overwhelm you at this point. But the egg, and the ghee-roasted tortilla are a must to enoying the true flavor of the kathi roll. Otherwise it would just be a wrap around some kabab, would it not?

gautam

Share this post


Link to post
Share on other sites

Can you envision a way to scale this to an app or tapa course? I'm just back from Kolkata and those Kati rolls sure are something to write home about, but I'm worried about balancing a meal. And it's easier to cover disaster if an app blows up!

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By Luke
      Every now and again I come across a recipe that is awesome.
       
      It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here.
       
      In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked.
      It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly.
       
      Here is my take on that recipe, which I believe is called Double Chilli Chicken. 
       
      Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification. 
       
      The ingredients you will need are:
      - oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor)
      - Chicken mini drumsticks (about 1kg) 
      - About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish)
      - Salt
      - About 20 curry leaves
      - Sliced ginger
      - Sliced garlic
      - 10 to 15 whole dried chillies (I remove most of the seeds)
      - Ground dried chilli powder (medium hot)
      - Ground coriander
      - Ground black pepper
      - Jaggery or Palm Sugar
      - Lime juice
      - Chopped fresh coriander for garnish
      - Chopped red onion for garnish
       
      I start with a heavy base fry-pan that has a fitted lid and add the ghee.
       

       
      Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter. 

       
      Saute your dried chillies in the ghee for a few minutes

       
      You will notice they start to darken quickly
       

      Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook.
      I should have also added the curry leaves to the oil first, but I forgot so I added them later.
       

      As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference. 
       

      Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour
       

      After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product.
      A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance. 
       

      Stir the powders into the onions and cook for a few minutes.
       

      Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning
       

      Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed.
       

      While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime.
       

      After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken.
      For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper.
       

      Prepare some slived red onions for garnish.
       
       

      And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide!
       

      Serve the chicken on a bed of steamed basmati rice
       

      And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff!
       
      Cheers
      Luke
       
       
       
       
       
       
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Phill Bernier
      Hi There,
       
      I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:-
       
      Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process.
       
      The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch.
       
      The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy.
      Some questions that I have are:-
      Why heat the oil to hot and bring to medium? Why not just heat to medium? Does bhunooing always have to include onions? The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil? Is this the same, or does it have any relation to the bhuna? I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct? How long should I be frying the spices for? I would be very grateful for any help you can provide.
       
      Thank you in advance
      Phill
    • By polly
      Lately i've been wondering about the use of food colouring in Indian food.
      Is there a traditional aesthetic use of it, or is it maybe to reproduce the colour that chilli powder or saffron would have given to a dish?
  • Recently Browsing   0 members

    No registered users viewing this page.