Bengali chicken roll recipe

Total time: 30 min Prep time: 20 min

Ingredients:

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion sliced thinly
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala powder
• 300 gms boneless, skinless chicken cut into 2" cubes/ pieces
• 6 eggs
• Salt to taste
• 6 Parathas (pan fried flatbreads)
• 1/2 cup vegetable cooking oil
• 2cups chopped green chili
• 2cups chopped cilantro
• 6 tbsp tomato ketchup

Preparation:

Step 1: Prepare the chicken:

1. In a large bowl, add garam masala, garlic and ginger paste, coriander powder, cumin powder turmeric powder, red chili powder with boneless chicken. Marinate this for 1-2 hours.
2. Place a pan over medium-high heat with 2 tbsp oil. Add the Marinated chicken plus the marinade. Allow this to cook, uncovered, for 20 minutes. When the chicken has absorbed all the juices and is almost dry, take off the flame.and set aside.

Step 2: Prepare the paratha and omelette:

1. Beat 6 eggs with chopped green chili, pinch salt (to taste) and chopped cilantro, for each kati roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati.
2. Add 1 tsp of oil per omelette, to the pan.
3. Slowly pour in 1/4 of the egg mix and spin, to cover the pan. As soon as the bottom of the omelette is set and the top is still soft and custard-like, place the the paratha on top, it will stick to the omelette.
4. Quietly insert a spatula underneath the omelette and toss it over. Let the paratha bronzed a bit and then remove from flame. The omelette will be sticking to the paratha.

Step 3: Acumulate kati roll:

1. Take a plate, place the paratha with the omelette grip up.
2. Add primed chicken with onion sliced thinly and chopped green chillies then drizzle with tomato ketchup on top.
3. Roll and eat warm.