Barbecued chicken rolled in an egg-coated paratha recipe
information
Chicken Kathi
For the filling:
500 g (1.1 lb) Chicken, boneless, cut into 5 cm pieces
2 tbsp (24 g) Onions, chopped
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1/4 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
2 tsp Green chillies, chopped
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
2 tbsp (24 g) Onions, chopped
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1/4 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
2 tsp Green chillies, chopped
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
For the salad filling:
2 Onions, large, finely sliced
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
6 - 8 Green chillies, finely chopped
4 Tomatoes, medium-sized, chopped (optional)
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
6 - 8 Green chillies, finely chopped
4 Tomatoes, medium-sized, chopped (optional)
For the paratha:
3 cups (300 g) 11 oz Refined flour (maida)
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
Water to knead Vegetable oil for frying
12 Eggs
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
Water to knead Vegetable oil for frying
12 Eggs
accompaniments
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method
1. For the filling, mix all the ingredients and marinate for 2 hours. Skewer the kebabs and cook on the embers of charcoal fire or bake at 180°C (350°F) for 20 minutes or till done. The kebabs can also be fried.
2. For the salad filling, mix all the ingredients together in a bowl. Keep aside.
3. For the paratha, sieve the salt and refined flour and rub in the oil. Using sufficient water, knead gently to form a soft dough. Cover and keep aside for 30 minutes.
4. Divide the dough equally into 12 balls. Roll out each ball in approximately 18 cm or 20 cm rounds.
5. Heat a griddle (tawa) or a thick-bottomed frying pan and lay the round on it. When one side is slightly cooked, turn and cook the other side similarly. Add 1 tbsp oil on each side, spread evenly and lightly fry both sides. Break an egg over the paratha and spread it evenly. Pour a little oil on the egg and the sides. When the egg is done, remove and keep aside. Make similar paratha and keep aside.
6. To assemble the kathi, spread a sheet of greaseproof paper; put a paratha on it topped with chicken pieces and salad filling. Roll together and serve hot with hare dhaniye ki chutney and mint chutney.
Variation: You can use lamb or cottage cheese instead of chicken.
2. For the salad filling, mix all the ingredients together in a bowl. Keep aside.
3. For the paratha, sieve the salt and refined flour and rub in the oil. Using sufficient water, knead gently to form a soft dough. Cover and keep aside for 30 minutes.
4. Divide the dough equally into 12 balls. Roll out each ball in approximately 18 cm or 20 cm rounds.
5. Heat a griddle (tawa) or a thick-bottomed frying pan and lay the round on it. When one side is slightly cooked, turn and cook the other side similarly. Add 1 tbsp oil on each side, spread evenly and lightly fry both sides. Break an egg over the paratha and spread it evenly. Pour a little oil on the egg and the sides. When the egg is done, remove and keep aside. Make similar paratha and keep aside.
6. To assemble the kathi, spread a sheet of greaseproof paper; put a paratha on it topped with chicken pieces and salad filling. Roll together and serve hot with hare dhaniye ki chutney and mint chutney.
Variation: You can use lamb or cottage cheese instead of chicken.
serving amount
serves: 6 - 8
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