Air fryer recipe · Mains
Chicken Kathi Roll
Spiced chicken and onion rolled in a paratha and crisped in the basket.
- 28 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 75kcal
- 10.9 gprotein
- 3.7 gcarbs
- 1.9 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken300 g
- paratha4
- onion1
- yogurt3 tbsp
- ginger garlic paste1 tbsp
- chili powder1 tsp
Method
Marinate
Cut the chicken into thin, even strips so they cook fast and stay juicy. Mix with the yogurt, ginger garlic paste and chili powder, then rest for 15 minutes. The yogurt softens the meat and helps the spices cling to every strip.
Cook the chicken
Air fry the chicken at 190°C for 12 minutes, tossing once so both sides brown. It is ready when the strips reach 74°C inside and the juices run clear. Cooking it on its own first keeps the paratha from turning soggy later.
Build the roll
Lay a warm paratha flat and pile the hot chicken and sliced onion in a line down the middle. Roll it up tight and hold the seam side down for a moment so it seals itself and does not spring open in the basket.
Crisp and finish
Set the roll seam side down and air fry at 185°C for 6 min until the paratha is golden and crisp outside. Keeping the seam down first stops the roll from unwrapping, so it holds its shape and browns evenly.
