Assalaam Alaikum viewers how are you. Welcome to my channel Flavour's Of Farah. Today I am going to share one of the most sensational and most loved  Chicken Kathi Roll recipes. This finger-licking street food is irresistible and no one can resist eating it.
This is a two-step process first step is chicken tandoori boti kabab with a flavor of charcoal and the second is mildly sweet crispy flaky paratha better known as lachcha paratha. This legendary Kathi roll is invented in Nizam's restaurants in Kolkata.
Please follow the instructions so as to get a complete result.
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Step 1
Ingredients for chicken boti kabab
½ kg boneless chicken (bite-size pieces)
2 tbsp yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp onion paste
2 tbsp butter
¼ tsp black salt
½ tsp tandoori chicken masala (or ½ tsp garam masala)
1 tbsp tomato paste(or1 tsp lemon juice)
1 tbsp Kashmiri red chili powder
1 tsp salt or as per your taste
I piece of charcoal
1 tsp ghee

Ingredients for filling
2 medium to small size onions (sliced)
2 medium to small size capsicum (sliced)
½ tsp red chili flakes
¼ tsp salt or as per your taste
¼ tsp chaat masala (optional)
2 tbsp butter

Step 2
Ingredients for lachcha paratha
4 cups all-purpose flour (maida)
2 tsp powdered sugar
2 tsp salt or as per your taste
4 tbsp ghee
Warm water (as required)

Ingredients for making paratha
1 egg for 1 paratha
A little bit of seasoning in each egg just a pinch of chili flakes and salt
Ghee or oil for frying paratha

Ingredients for garnishing
Mint chutney
Coriander green chili yogurt sauce
Plain yogurt
lemon juice
Tomato ketchup
Mayonnaise
Sliced onion
Chaat masala

Other Ingredients used in this recipe
Wooden skewers (soaked in water for an hour before using)
Aluminum foil

Preparation
1. Take ½ kg boneless chicken and cut them into bite-size pieces now take a bowl for marination and add in yogurt, ginger paste, garlic paste, onion paste, butter, black salt, tandoori chicken masala, tomato paste, Kashmiri red chili powder, and salt. Mix all ingredients well and add in chicken pieces all pieces should be coated well. Make some space for charcoal to place.
2. Take a piece of charcoal burn it and keep it in an aluminum foil then place it in the chicken bowl and cover it for 5-6 minutes for smoky flavor. Now discard the foil with charcoal.
3. Cover it with cling film and refrigerate for at least 2 hours but overnight is best.
4. Soak wooden skewers in water before using them.
5. Take a baking tray place aluminum foil over it and on it place a baking rack.
6. Now take a marinated chicken pieces and pierce them in the skewers. prepare all the chicken pieces in the same way.
7. Now preheat your oven for 10 minutes at 180°c, lower heating rods should be turned off only upper heating rods should be on.
8. Place your baking tray at the bottom and the chicken skewers rack in the middle.
9. Set your oven at 180°c for 25-30 minutes. After 30 minutes or so, chicken tandoori boti kababs are ready.
10. Slice onion and capsicum then in a pan add butter add in sliced onions red chili flakes, salt, and chaat masala along with sliced capsicum saute just for a minute. Now add chicken tandoori boti kabab just mix them well and turn off the heat don't overcook them. We want veggies to be crunchy. Keep it aside.
11. Now prepare the dough for paratha take all-purpose flour add in powdered sugar, salt, ghee then knead it with lukewarm water make a semi-soft dough of it. A stretch and knead process is required to release its gluten. It will take 7-8 minutes.
12. Now apply oil on the prepared dough and cover it with a kitchen towel and let it rest for an hour.
13. After an hour or two hours knead the dough again to make it smooth then decide them in equal portions and start rolling them one by one.
14. Roll the paratha as big as possible then apply ghee and sprinkle some flour on it.
Fold them as shown in the video then again roll them as big as possible.
15. Beat an egg add chili flakes and salt keep it aside.
16. Heat up the pan place the paratha and let it cook from both sides the upper or the right side should be crispy and on the left or the other side of the paratha, the egg should be poured then flip the paratha and let it cook for a minute or until egg is done.
17. Make all parathas likewise.
18. Final preparation take an egg paratha add chicken tandoori boti kabab, add some sliced onions, lemon juice, mint chutney, and chaat masala. Or you can prepare it according to your choice of taste.
19. Roll them tightly and wrap them in butter paper or sandwich paper.
20. Serve hot immediately.

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