0
Facebook
X
WhatsApp
Email
Program: Top & bottom heater with fan
Pre heat temp: 180⁰C
Pre heat time: 10 min
Cook temp: 180⁰C
Cook time: 32 min
Ingredients:
For Marinade:
- 2 tbsp plain yogurt
- 2 tsp ginger garlic paste
- 1 tsp salt
- ¼ tsp turmeric
- 1 tsp kashmiri red chili powder
- 2 tsp garam masala
- 1 tbsp kasoori methi
- 1 tbsp fresh lime juice
- 300 gms boneless skinless chicken
- 2 tbsp olive oil
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 medium onion red or white, thinly sliced
For Instant Onion salad (Optional but highly recommended)
- ½ small red onion, thinly sliced
- 1 tsp lime juice
- ¼ tsp salt
- ½ tsp kashmiri red chili powder
For Kathi Rolls:
- 8 frozen Indian paratha
- ½ cup green chutney
- ½ cup cilantro, chopped
For Egg Filling:
- 1 large egg
- ⅛ teaspoon salt
- ⅛ teaspoon red chili powder
Preparation:
- In a large mixing bowl, add the marinade ingredients and stir well. Add chicken and toss well in the marinade and let it rest for 30 mins. Cook in pre heated oven for 18 mins at 180⁰C stir in chopped cilantro
- Toss thinly sliced onions with salt, red chili and lime juice and set aside for later
- Add sliced onions and peppers in a microwave safe glass bowl and saute for 3 min at 100% micro power level , until they begin to soften a bit
- To heat the parathas apply olive oil and place them in pre heated oven for 3 min at 180⁰C
- Spread about a tablespoon of the egg mixture on the top side, flip and cook parathas for 2 mins
- seconds, or until the egg cooks through at 180⁰C, Remove paratha with a spatula
- Spread 1 tablespoon of green chutney on the cooked eggs side. Add about ½ cup of chicken filling across the middle. Top with pickled onions and cilantro
- Starting from the side parallel to the filling, roll the paratha all the way. Wrap in aluminum foil halfway or insert toothpicks to hold the wrap in place. Heat for 8 mins at 180⁰C
- Serve immediately
