Tandoori-Style Chicken Kati Roll Recipe
400g potatoes, peeled and chopped
¼ cup vegetable oil, plus extra to brush
2 tbsp mustard seed oil
1 tbsp curry powder
2 cardamom pods, bruised
2 chicken thighs and legs from the tandoori-style chicken – find the master recipe for Tandoori-Style Chicken here
4 eggs, lightly beaten
¼ cup each coriander and mint, roughly chopped
8 store-bought paratha (or chapati breads)
Plain yoghurt, to serve
2 tomatoes, thinly sliced
1 small red onion, thinly sliced
1 small red chilli, thinly sliced
1 cup fresh fenugreek leaves (optional)
Place the potatoes in a saucepan of cold salted water. Place over high heat and bring to the boil. Cook for 12-15 minutes or until tender. Drain, then return to the saucepan, cover with a lid and gently shake to fluff the exterior of the potatoes.
Heat both oils in a large non-stick frying pan over high heat. Add the potato, curry powder and cardamom, and cook, turning occasionally for 6-8 minutes or until golden and crisp. Set aside and keep warm.
Preheat grill to high. Place the chicken on a lightly greased baking tray, brush with oil and place under the grill for 6 minutes, or until charred. Set aside and keep warm.
Heat a large, clean non-stick frying pan over high heat and brush with oil. Mix the egg and herbs together. Working one at a time, dip the parathas in the egg. Add to the pan and cook for 1 minute each side, until charred and egg is cooked.
Place on a sheet of baking paper and cover with a clean tea towel to keep warm. Repeat with remaining egg and paratha.
To serve, top the paratha with yoghurt, tomato, onion and potatoes. Chop the chicken and serve with chilli and fenugreek leaves, salt and pepper.