FoodFighter
Well-Known Member
This is homage video...cheers Ethan.
Chicken Kathi Rolls — Ethan
Ingredients
Marinated Chicken:
6 Boneless, skinless chicken thighs
5 g Salt
3 g MSG
Juice from 1/2 lime
(4 g) Spoonful of ground cumin/kreuskümmel
(2 g) Spoonful chili powder (or cayenne)
(1 g) 1/2 Spoonful of turmeric/Kurkuma
15 cranks black pepper
4 cloves garlic, crushed
1-inch knob of ginger, crushed
10 g tomato paste
50 g plain yogurt X
Cilantro Mint Chutney:
Drop the following into a blender and puree
Juice from 1/2 lime
1/2 Roma tomato X
5 g salt
5 fresh birds eye green chilies (or 2 to 3 serrano/jalapeno)
Large handful of fresh cilantro/koriander
5g or 15 leaves of mint leaves
15 g grated unsweetened coconut, fresh or frozen - optional
Water to thin out sauce as needed
For the roll:
500 g all-purpose flour (or a 50% mix with whole wheat)
10 g of salt
30 g vegetable oil
300 g water
Flour for rolling out, as needed
60 g softened ghee (or butter) - for spreading on rolled-out dough.
Pickled onions
Sliced cucumber
Cilantro mint chutney
1 egg, beaten (optional)
Instructions
Set the oven on broil over high.
Add the peeled garlic cloves and knob of ginger to a mortar and pestle and bash into a rough paste.
Cut the chicken into small cubes and add them to a large mixing bowl
Add the Marinade ingredients listed above, to the bowl.
Mix well and coat every piece of chicken.
Cover and marinate in the fridge overnight for best results.
Get out a baking sheet and evenly space the chicken so none of the pieces are touching, this will help with even cooking and better browning.
Place under the broiler and cook for about 8 to 10 minutes during which some charred pieces should develop. Take them out and flip with a spatula once before cooking for another couple of minutes. Then set aside.
While the chicken is cooking, prepare the chutney.
Drop all the chutney ingredients into the blender, and blend for several minutes, until pureed.
Thin out with water as needed.
Add additional salt or lime juice to taste.
Set a pan over medium heat and add some ghee or oil. Place a frozen or fresh-made paratha and gently cook until golden brown and crispy on both sides. Note: If you want to make it an egg roll, scramble one egg and pour it on one side of the golden brown paratha. Flip once and cook the egg face down before assembling the Kathi roll.
Assemble the roll. Spread a spoonful or two of the chutney on the bottom followed by a serving of the chicken. Garnish with pickled onions, thinly sliced cucumber, and more chutney as needed.