Day 7 : Chicken tikka kathi roll

Today is a Sunday, and I thought a nice, fulfilling yet easy-to-eat meal which dad could enjoy while relaxing and watching Netflix. This is for four rolls (8 halves)

Ingredients for chicken tikka

350 gm thigh boneless chicken cut into 1 1/2 inch pieces

2 tbsp Greek yogurt

1 tsp ginger garlic paste

1/2 tsp jeera/cumin powder

1/2 tsp coriander powder

1/4 tsp salt

1/4tsp garam masala

1/4 tsp chilli powder

350 gm thigh boneless chicken cut into 1 1/2 inch pieces

2 tbsp Greek yogurt

1 tsp ginger garlic paste

1/2 tsp jeera/cumin powder

1/2 tsp coriander powder

1/4 tsp salt

1/4tsp garam masala

1/4 tsp chilli powder

Method

1. Mix everything together (other than chicken) and whisk it in a bowl

2. After it has been mixed, coat the chicken with this and leave it in a bowl preferably overnight or minimum 6-8 hours

3. We use the Sanjeev Kapoor’s grill but you can even use the sandwich griller or any grill

4. Brush oil on the grill plate, switch it on and heat it on high

5. Place the chicken pieces separately across the grill

6. After 5 minutes, turn the pieces one by one

7. After another 5 minutes, turn it again. Put a dot of butter on each piece and turn it again and leave for one minute . This helps to crispen the chicken and give it the charred look

8. Please check if the chicken has been cooked properly

Ingredients for the kathi

1 large onion thinly sliced

1/2 tsp oil

1 small lemon

2 eggs – beaten

Hari chutney

Method

1. Heat the pan and add 1/4 tsp of oil. Add the chopped onions and cook / sauté (stir gently) for 3-4 minutes

2. Keep aside

3. Take two ready rotis (Malabar paranthas work best) – you can take the ready to eat ones – either cooked freshly or if you’re using the frozen ones, it should be thawed and heated. Put it on a flat pan with 1/4 tsp oil

4. Take 2- 3 tbsp of the beaten egg mixture and spread it evenly on top of the roti

5. Quickly put a broad spatula under the roti and turn it immediately so that the egg can get cooked .

6. It will take approx one minute. Think of it as putting a plain omelette on a open parantha

7. Take it out of the pan and place on a plate

8. Put some chicken pieces lengthwise in the middle of the roti and add the chutney and onions (according to your preference)

9. Roll it and cut it in half so it’s easy to eat. You can put a toothpick through it so that it holds together

Enjoy!