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Calcutta kati rolls
Serves 4-6 Starters and mains
Ingredients
- 600g skinless chicken thigh fillets, cut into large chunks
- 3 small red onions, thinly sliced
- 3-4 green chillies, chopped
- juice 1 lemon
- 4-6 parathas
- large handful coriander leaves
- kebab skewers, soaked in water for 1 hour if wooden
For the marinade
- 125g Greek-style yoghurt
- 4 garlic cloves, finely grated
- 2.5cm piece fresh root ginger, peeled and finely grated
- 2tsp ground coriander
- 2tsp ground cumin
- 2tsp Kashmiri chilli powder or paprika
- 1⁄2tsp chilli powder
- 1tsp ground turmeric
- 1tsp garam masala
- 2tbsp mustard oil
Method
Put the yoghurt into a large bowl and add all the other marinade ingredients, adding salt to taste. Toss the chicken pieces into the marinade, mix well to coat and leave to sit for 1 hour.
Meanwhile, drench the onions and chillies in the lemon juice. When you’re ready to cook, preheat the grill to high. Thread the chicken onto the skewers and place on a rack directly under the grill with a baking tray underneath to catch the dripping juices. Cook the chicken for 20-25 minutes, turning the skewers 2 or 3 times. You could cook on a barbecue, if you prefer.
While the chicken is cooking, warm your parathas, following the instructions on the packet.
To assemble, take a paratha, top with a generous amount of the onion-chilli mixture, some coriander leaves and then a few pieces of chicken. Fold the edge of the paratha in where the last chicken piece sits, then fold one long edge over, roll the lot up like a wrap and tuck in.
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