Chicken Cauliflower Kati Roll

    Roasted chicken and cauliflower in a spicy tomato sauce rolled up in fresh paratha.


    • 1 Pound Boneless Skinless Chicken Breasts (cut into cubes)
    • 1/2 Head Cauliflower (broken into bite sized pieces)
    • 1 Cup Yogurt
    • 1 Tablespoon Garam Masala
    • 1 Tablespoon Grated Ginger
    • 1 Tablespoon Grated Garlic
    • 2 Tablespoons Honey
    • 1 Onion
    • 5 Jalapenos
    • 3 Cloves Garlic
    • 2 Inches Ginger
    • 2 Teaspoons Curry Powder
    • 1 Teaspoon Turmeric
    • 1 Tablespoon Cider Vinegar
    • 14 Ounces Canned Tomatoes
    • 1 Cup White Flour
    • 1 Cup Wheat Flour
    • 2 Teaspoons Salt
    • 1 Teaspoon Garam Masala
    • 1 Tablespoon Butter (plus more for brushing)
    • 1/2 Cup Water
    • 1 Cup Chopped Cilantro
    • 1/2 Cup Pickled Onions


    1. Mix the chicken and cauliflower with the rest of the marinade ingredients. Stir well and allow to sit a few hours in the fridge.
    2. Lay out the chicken mixture onto a baking sheet. Broil on high for about 10 minutes to brown. Flip and brown the other sides.
    3. Meanwhile, cook the onion and jalapeno in some butter for about 10 minutes. Add in the garlic and ginger and cook 3 minutes,
    4. Add in the curry powder and turmeric and cook 2 minutes. Add in the tomatoes and bring to a simmer.
    5. Add the browned chicken mixture to the sauce and stir well. Lightly simmer for 5 minutes, adding some water if it is too dry.
    6. Mix the dry ingredients. Put the butter and water together in a cup and microwave until warm and butter is melted.
    7. Mix the bread ingredients together and knead for 10 minutes until smooth, adding a little more flour or water if needed.
    8. Break into 8 pieces and form balls
    9. Roll out each dough ball very thin. Brush some melted butter on and fold it in half. Brush more butter on and fold it again. Now roll it out again until it is just as thin as it was before.
    10. Cook in a lightly greased pan to brown on each side.
    11. Remove from pan and stack until you finish them all.
    12. Put a piece of the bread down, then add some chicken and cauliflower. Top with onion and cilantro. Roll it up with some wax paper to form a cone. Serve.


    I had a quick visit to New York this past week and had a few really good wraps at Kati roll and TheLeWala in the west village. I couldn’t decide which to go to, so I just got a wrap from each! I really enjoyed the fresh paratha and the small wraps that were bursting with flavor. After craving the flavors the rest of the week I finally made them for lunch this weekend.

    Some onion, jalapeno, and garlic cooking in butter.

    Spices and tomatoes go in next. Then add the chicken and cauliflower that has been marinaded in a yogurt and spice mixture and then broiled.

    Meanwhile, make the bread. Knead the dough and roll it out, then brush with some butter and fold it into quarters.

    Roll it out again and cook it in a hot frying pan or grill pan to brown.
    Perfect! I made mine half wheat and half white flour.

    Roll the bread up with some of the chicken cauliflower mixture, and then some cilantro and onion.
    Use a little wax paper to help seal them up.