Tandoori Chicken Kathi Rolls
Charred tandoori chicken, crunchy onion and a squeeze of lime rolled in a warm flatbread, a Kolkata street food classic.
Made with Pickled red onions (cebollas encurtidas) and Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins plus marinating
- LevelEasy
- Costabout £1.84 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
Put the chicken in a bowl with your ready made tandoori marinade (see the base recipe) and mix well. Cover and chill for at least 2 hours, or overnight.
- 2
Heat the oil in a large frying pan over a high heat. Cook the chicken in two batches for 6 to 8 minutes each, turning, until charred in places and cooked through with no pink inside.
7 min - 3
Mix the yoghurt with the coriander and a squeeze of lime for a quick sauce.
- 4
Warm each chapati in a dry pan for 30 seconds on each side until soft and flecked with brown.
1 min - 5
Spread each chapati with a spoonful of the yoghurt sauce. Lay the chicken, pickled red onions and cucumber down the middle.
- 6
Roll up tightly, wrap the bottom in foil or paper, and serve with the lime wedges.
Tips
- Cook the chicken in two batches so the pan stays hot and it chars instead of steaming.
- Use pickled red onions for sharp crunch, or finely sliced raw onion soaked in lime juice if you do not have any.
- For a classic Kolkata roll, use a flaky paratha and brush it with beaten egg while it cooks. Skip this if you avoid egg.
Storing and freezing
Assemble just before eating. The cooked chicken keeps for 2 days in the fridge and should be reheated until steaming hot all the way through.
Questions
Can I make these ahead for a lunchbox?
Yes. Cook the chicken the night before, cool it quickly and chill. Assemble in the morning, and keep chilled until you eat, ideally within 6 hours.
What bread works best?
Fresh chapatis or parathas are traditional. Tortilla wraps work in a pinch, though they are softer and less flaky.
Can I use chicken breast?
Yes, but cut it into thick strips and cook for a minute or two less. Thighs stay juicier in the high heat.
More made with pickled red onions (cebollas encurtidas)
Tostadas de Atun con Chipotle (Chipotle Tuna Tostadas)
GFNFSalbutes de Pollo (Puffy Yucatecan Fried Masa Tortillas)
DFEFNFTostadas de Atún (Mexican Tuna Tostadas with Chipotle Mayo)
NFMassaman Stuffed Sweet Potatoes with Chickpeas and Pickled Onions
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
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.