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Kathi roll in a hand from the front.
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5 from 8 votes

Kathi rolls - food truck style

Kathi rolls are a sandwich worthy of dinner. Seriously delicious.
Course: Main Course
Cuisine: Indian
Keyword: kathi roll, paratha roll
Author: romain | glebekitchen


Kathi roll sauce

  • 3 tbsp plain yoghurt
  • 1 tbsp mayonnaise
  • 1/2 tsp mango pickle
  • 1 tsp green chili pickle

Chicken tikka

  • 1 lb boneless, skinless chicken thighs cut into 1 to 1 1/2 inch pieces. Look at the chicken pieces. Doesn't always work out exactly.
  • 2 tbsp tandoori masala - look for a low sodium brand or make your own (see notes).
  • 1 tsp kasoor methi
  • 1/2 tsp kosher salt - you may need more or less depending on how salty your tandoori masala is.
  • 1/2 tsp naga pickle - optional but really tasty. Not as crazy as you might think but pretty spicy. Definitely not for those that don't like heat.
  • 3-4 tbsp vegetable oil - any neutral oil

kathi rolls

  • 4 parathas
  • the chicken tikka
  • the kathi roll sauce
  • garnish as you like. thinly sliced shallots, thinly sliced green chilies, cilantro, fried shallots. Have fun here...


Make the sauce

  • Chop the pickles as finely as you can. Mix the pickle with the mayo and the yoghurt. That's it. Sometimes simple can be great.
  • The quantites really depend on the brand of pickle you choose. If it's a particularly salty pickle you may need to cut it with a bit more mayo/yoghurt. Or you may need to add a bit more pickle. Trust your instincts.
  • If you want to use a squirt bottle make around 10 times as much and use a blender. Like a restaurant would. It's good on burgers too. Especially lamb burgers. Mmmm... lamb burgers.

Make the chicken tikka

  • Combine the tandoori masala, kasoori methi, salt and oil. Stir to combine. If you like a bit of spice a little naga pickle goes nicely in this mix.
  • Mix your marinade with the chicken thighs. Really stir to get it each piece coated. Use tongs for this. And watch your clothes. This stuff stains. Badly. Unless you make your own tandoori masala of course.
  • Marinate anywhere from 1 to 4 hours. 

Oven method

  • While the chicken marinates, preheat your oven to 400F. Pre-heat a sturdy baking pan. 
  • Remember to use your tongs. Place the chicken onto the pre-heated baking sheet and return the baking sheet to the oven.
  • Cook for around 6 minutes. A timer is never a bad idea. Flip each piece and return the baking sheet to the oven.
  • Continue to cook until the internal temperature of the chicken reaches 170-175F. This somewhere between 4-8 minutes. Total cooking time depends on how big your chicken thigh pieces are. When you've hit your target internal temp remove the chicken from the oven and set the chicken aside.

Grilling (BBQ) method

  • I really like a BBQ for chicken tikka. Truth be told I strongly prefer charcoal over gas. Set yourself up for a direct zone and an indirect zone.
  • You can use skewers but if you can get one of those little wire screens they use for grilling at an Asian grocer or restaurant supply store they are super handy.
  • Cook the chicken over the indirect zone until you get to an internal temp of about 160F then char the chicken up a bit over the direct zone. You may have to move it back to the indirect zone if it starts to char too much before it gets to the target internal temp.
  • Remove the chicken when you get to 175F and set aside.

Make the kathi rolls

  • Warm the parathas.
  • Put a smear of sauce on the paratha. Top with chicken tikka. You may want to cut the pieces in half to make things easier to eat.
  • Drizzle with a bit more sauce.
  • Garnish with cilantro, thinly sliced shallots, green chilies or crispy fried onions. Garnish with what you like is what I'm saying here. Make these kathi rolls your own.
  • Eat them as you would a taco. Tilt your head as you take a bite. And enjoy!


Control the salt content of your tandoori masala by making your own.