Chicken Tikka Kati Roll

  • Time
    30 mins
  • Servings
  • Nutrition
    250 per wrap

Kati rolls are one of the most popular street foods in India. They may originate in Kolkata, but you can find them on street corners across India and even all over the world now.


These wraps usually consist of morsels of barbecued meat, cheese, or vegetables rolled up in Indian flatbread such as a roti, or parata.


In our version, spicy chicken tikka, sauteed onions and peppers, and a tangy chutney are all wrapped up in a thin flaky roti. Enjoy them dining in or as a quick meal on the go!


Tip: For double the flavor, marinate the chicken overnight!

Kitchen Tools

  • Baking Sheet
  • Aluminum Foil
  • Saute Pan
  • Oil/Ghee
  • Salt



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Mix the yogurt, tikka masala powder, ginger-garlic paste, half the juice of the lime and the chicken together in a bowl and marinate for at least 15 minutes or preferably overnight. Preheat the broiler on high and adjust the rack so it is on the highest level.

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Place the pre-marinated chicken pieces on the foil-lined sheet, discarding excess marinade, and broil in oven for 10 minutes. Alternatively, you can saute the chicken in a pan over medium heat until browned and cooked through.

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While chicken cooks, preheat a large saute pan on medium high heat. Add 1 teaspoon oil and then the onions. Saute for 5 minutes until the onion begins to turn golden brown and caramelize. Meanwhile, cut the green pepper into slices.

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Stir in 1 teaspoon salt and garam masala. Toss in the green pepper and continue to cook until the green peppers soften, about 4 minutes, and remove from heat.

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Brush ½ teaspoon of oil on each side of the rotis and toast lightly in a pan or in the toaster oven. Toast until warmed through but still soft.

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Place the roti on your board and smear a teaspoon of the chutney in the center third. Lay down a few pieces of the chicken, and a spoon of the onions and peppers. Fold the bottom third over the filling and roll into a tight burrito. Serve immediately and enjoy!

Tips from Chef's