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Indian Chicken Kathi Rolls | Spicy in 20 Minutes
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20 min
Quick
Gurkerl Küche
Knusprig gewürzte Hendlbruststreifen, knackige rote Zwiebeln und erfrischender Koriander-Joghurt, warm eingerollt in zarten Weizenfladen. Diese indischen Kathi Rolls bringen authentisches Kolkata-Street-Food auf den Tisch – herrlich würzig und in nur 20 Minuten fertig!
Ingredients
Preparation method
Preparation & Marinade
Pat the chicken breast dry and cut into thin strips. Peel and finely grate the garlic, and finely grate the ginger as well. Peel the red onion and cut into thin rings. Wash the bell pepper, deseed, and cut into thin strips.
In a bowl, stir together 2 tbsp of the plain yogurt with grated garlic, ginger, garam masala, cumin, sweet paprika powder, a squeeze of lemon juice, and a pinch of salt. Toss the chicken strips in it and let marinate briefly.
For the yogurt sauce, stir the remaining plain yogurt with finely chopped coriander, a little lemon juice, and a little salt until smooth.
Chef's tip
Street food tip: In Kolkata, the tortilla is traditionally cooked on one side with a beaten egg in the pan before filling – this makes the roll even juicier.
Spicy variation: If you love more heat, add a few rings of fresh green chili pepper or some hot chili powder to the pan.
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