Rigatoni with Chicken Thighs

Transport yourself overseas with this delicious handheld snack, which consists of tandoori-chicken wrapped in warm paratha (a flaky flatbread similar to roti) with onion, chilies, cilantro and a tangy masala sauce.
Directions for: Tandoori Chicken Kati Roll

Ingredients

First Marinade

2 lb(s) boneless chicken thighs

2 Tbsp lime juice

2 tsp Kashmiri chili

2 tsp salt

Second Marinade

2 Tbsp lime juice

cup yogurt

2 tsp cumin

2 tsp coriander

2 tsp Kashmiri chili

2 tsp turmeric

4 tsp fenugreek leaves

2 tsp ajwain

1 tsp black pepper powder

1 Tbsp chaat masala

1 Tbsp salt

1 Tbsp tandoori masala

2 Tbsp garlic ginger paste

Chicken Kati Roll

1 paratha

tsp chaat masala

Maggi Hot & Sweet sauce

1 Tbsp red onion, sliced

1 tsp green chili

Cilantro, to taste

1 lime slice

Directions

First Marinade

1. Mix all marinade ingredients with boneless chicken thighs, refrigerate and set aside overnight.

2. Next day, remove chicken from marinade. Discard marinade.

Second Marinade

1. Combine all second marinade ingredients in a bowl.

2. For the Tandoori Chicken, combine pre-marinated chicken with second marinade.

3. Place chicken thighs on skewer. Cook in the tandoor oven, about 8 minutes. Alternatively, you can cook in an oven. First, sear thighs in a pan until it browns. Then, place in the oven at 400F for 15-20 minutes.

4. Once cooked, chop chicken thighs into 2 oz (60 mL) pieces.

Chicken Kati Roll

1. Dust the paratha with chaat masala.

2. Squirt Maggi Hot & Sweet on the paratha.

3. Dress with sliced onion, green chili and cilantro.

4. Add tandoori chicken and finish with a squeeze of lime. Roll and serve.

Source and Credits

Courtesy of Rene Bhullar, Calcutta Cricket Club

See more: Chicken, Indian, Lunch