Butter Chicken Kathi Rolls
Soft, blistered flatbreads rolled around saucy butter chicken, crunchy onion and a squeeze of lime. Street food at home.
Made with Makhani (butter masala) base and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Take your ready made bread dough (see the base recipe) and divide into 8 equal balls. Cover with a tea towel and rest for 15 minutes.
15 min - 2
Heat the 1 tbsp oil in a frying pan and brown the chicken with the garam masala and a pinch of salt for 7 to 8 minutes until cooked through.
7 min 30 s - 3
Add your ready made makhani base (see the base recipe) and cook for 5 minutes until thick and clinging to the chicken.
5 min - 4
Roll each dough ball out into a thin round, about 20 cm wide.
- 5
Heat a dry frying pan until very hot. Cook each flatbread for 1 to 2 minutes a side, brushing with a little oil, until puffed with brown blisters. Stack in a tea towel to keep soft.
2 min - 6
Lay a flatbread on a board, spoon some chicken down the middle, add onion, cucumber and coriander, squeeze over lime and roll up tightly. Serve warm.
Tips
- Roll thin and cook on a very hot pan. Thick dough makes bready, pale wraps.
- Make the filling fairly dry. A wet filling soaks through the flatbread and makes rolling a mess.
- Wrap each roll in baking paper for the classic street food look and easy eating.
Storing and freezing
Best eaten fresh. Keep the filling 3 days in the fridge and warm the flatbreads in a dry pan before rolling.
Questions
Can I use shop bought wraps?
Yes. Warm 8 plain tortilla wraps or chapatis in a dry pan and skip the dough. Check the label if you need them egg free or dairy free.
Can I use leftover butter chicken?
Yes. Reduce the sauce in a hot pan until thick, then use it as the filling.
Can I make the flatbreads ahead?
Yes. Cook them up to 4 hours ahead, keep covered, and warm them in a dry pan for 30 seconds on each side.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.