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Chicken Kati Rolls (Indian flatbread wrap)

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



Chicken Kati Rolls (Indian flatbread wrap)

  • 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


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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