KOLKATA CHICKEN KATHI ROLL
INGREDIENTS: FOR THE CHICKEN TIKKA
500 g chicken tikka (leg boneless), 200 g hung curd, 10 g red chilli paste, 20 g mustard oil, 3 g kasoori methi, 3 g garam masala, Salt to taste, 10 g ginger-garlic paste, 5 g cumin powder, 5 g chaat masala
FOR THE ROLL
30 g capsicum julienne, 30 g onion julienne, 30 g tomato julienne
10 g chopped coriander, 5 g ginger julienne, 5 g green chillies, chopped 15 g mint chutney, 10 g butter, Oil, 2 eggs, beaten with chopped coriander, 6 roomali rotis
FOR THE CHICKEN TIKKA
Mix all the ingredients and keep the mixture aside for at least six hours. Then cook the mixture in a tandoor or in the oven for 20 minutes at 180°C. It can even be sautéed in a pan with a little oil, after which it can be kept aside at room temperature. Now cut the chicken into long strips. Note that the chicken shouldn’t be cut if it’s still hot as all the juices will ooze out.
FOR THE ROLL
Take some oil in a hot pan. Add all the vegetable julienne and cook for some time until they are tender. Add the chicken pieces to it and cook for a minute. Add mint chutney and butter to it and keep the pan aside. When the mixture comes to room temperature, place a portion of it on a roomali roti and roll it (both the sides should be covered). Let the pan warm; dip the roll in the beaten egg mixture and saute it on the heated pan using a little oil. Let it cook until it turns golden brown on all sides. Cut it into pieces and serve with mint chutney.
MUSTARD CHICKEN BREAST, STEAMED BROCCOLI
2 chicken breast pieces, 2 tbsp olive oil, 2 tbsp mustard paste, 1 piece lime, 4-5 broccoli florets, 60 g finger chips, salt to taste
Marinate the chicken breast pieces with olive oil, mustard paste and lime juice. Heat a griller and pour some oil on it to grill the chicken. Meanwhile, cut the broccoli florets and blanch it well. Keep aside. Now place the chicken in the pre-heated oven (at 180°C) till it gets cooked. After it gets cooked in the oven, place it on a platter. Fry the finger chips and toss them with a pinch of salt. Serve the chicken along with steamed broccoli, potato fries and lime wedges.
FOR THE KULCHA: 2 cups plain maida (refined flour), ¼ tsp soda bicarbonate, ½ tsp baking powder, 2 tsp sugar, 2 tsp oil or ghee, ¼ cup curd, ½ cup warm milk, Salt to taste, Oil/ghee/butter, for frying
FOR THE STUFFING
1 cup grated paneer, 1 large onion, finely chopped, 3 green chillies, chopped, 2 tbsp coriander leaves, chopped, ½ tsp chaat masala, 1 tsp cumin powder, salt to taste.
Sieve the maida, soda, baking powder and salt in a bowl. Add sugar, oil or ghee, curd and milk to it and mix well. Knead and make a smooth dough. Apply a little oil over the dough, cover with a damp clean cloth and allow it to ferment for 4-6 hours or overnight in the refrigerator. Then knead the dough again for 2-3 minutes; divide it into equal portions and make smooth balls. Let the balls sit for 10 minutes, covered with damp cloth. Meanwhile, to make the stuffing, take the grated paneer in a bowl. Add onions, green chillies and coriander leaves and mix together. Then add the chaat masala, cumin seeds powder and salt. Dust one piece of the dough with flour, flatten it with hand or roll it into a medium-sized roti. Place 2-3 tbsp of the paneer mixture on it and seal all the sides together and flatten it gently. Then dust with flour and roll it into a medium-sized kulcha, cover it again with a damp cloth until you roll the remaining kulchas. Repeat the same for the remaining balls. Heat a tawa or griddle, brush the rolled kulcha on one side with water and place this side on the tawa. Keep the tawa on medium to high heat. Let it cook for a minute or until bubbles start to appear and the kulcha starts to puff up. Flip the kulcha and cook the other side, too. Using a tong, roast the kulcha directly on heat (keep it medium to low) for 10 seconds on each side. Roast slightly on the edges too, to make sure they don’t remain raw. Apply ghee or butter on the kulcha. Repeat the same for the remaining kulchas. Serve them hot, warm or even at room temperature. (Kulcha stays soft even after six hours.)