Chicken Kati Rolls (Indian flatbread wrap)

Published in the Honolulu Star-Advertiser on Jan 13, 2016.

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Ingredients:

1/2 pound boneless chicken thighs, cut into cubes
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon green chili paste (available at Indian specialty stores)
Salt to taste
2 tablespoons plus 1 teaspoon canola oil, divided
1 teaspoon cumin powder
1/2 teaspoon chaat masala
2 medium onions, thinly sliced
1 medium carrot, skinned and julienned
3 serrano chilies, seeded and minced
1/4 cup finely chopped cilantro
5 pieces naan bread (Indian flatbread)
5 tablespoons mango chutney

Directions:

Marinate chicken cubes with ginger, garlic, chili paste and salt for 30 minutes. Heat 2 tablespoons of oil in a large pan over medium-high. Saute chicken cubes until cooked through 5-7 minutes. Add cumin powder and chaat masala. Remove from heat. Toss together onions, carrots, chilies, and cilantro. Heat remaining oil on a heavy bottom griddle pan and lightly toast naan bread. Remove from pan. Evenly spread about 1 tablespoon of chutney on each naan. Divide chicken evenly and top with mixed vegetables. Roll tightly and serve. Makes 5 rolls.

Approximate Nutrient Analysis per roll (not including salt to taste):
450 calories, 20 g fat, 3.5 g saturated fat, 45 mg cholesterol, 650 mg sodium, 52 g carbohydrate, 6 g fiber, 5 g sugar, 15 g protein

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