Marinated, Grilled Chicken with Peppers, Mango, and Onions in Roti (Kati Roll)

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  30 minutes Marinating Time:  4 hours Cook Time:  10 minutes

Marinated, Grilled Chicken with Peppers, Mango, and Onions in Roti (Kati Roll)

Delicious, easy to prep well in advance—this dish is all about the marinade—and it can marinate for 4 hours or up to 2 days, making this an easy dish to pull together for a lunch or light supper when you need a meal fast. Be sure to allow enough time for marinating.

Ingredients

Chicken:

8 to 10 whole black peppercorns

1 teaspoon whole cardamom seeds (see Kitchen Tip)

½ teaspoon coriander seeds

5 whole cloves

½ teaspoon brown or yellow mustard seeds

6 large (or 10 small) dried bay leaves

3 tablespoons light brown sugar

8 cloves garlic, peeled, halved, and any green centers removed

1½-inch piece fresh ginger, peeled

3 teaspoons ground dried turmeric or 1½-inch piece fresh turmeric, peeled

1 teaspoon kosher salt

1 (15-ounce) can coconut milk (about 2 cups)

1 teaspoon white vinegar

1½ to 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips, or chicken tenderloins (about 8 to 12 pieces)

1 tablespoon olive oil

 

Salad:

2 large red, orange, and/or yellow bell peppers, stems, ribs and seeds removed, cut into ½-inch strips

1 medium red onion, peeled and cut into ½-inch strips

1 medium mango, peeled, pitted, and cut into ½-inch strips

1 small bunch fresh cilantro, leaves and stems, roughly chopped

1 teaspoon extra-virgin olive oil

½ teaspoon kosher salt

 

4 large naan, roti, or paratha breads or whole-wheat tortillas (See Kitchen Tips)

 

Optional Garnish:

1 teaspoon pickled or preserved lemon peel, finely minced

Instructions

  1. Make the marinade: in a heavy saucepan set over high heat, combine the peppercorns, cardamom, coriander, cloves, and mustard seeds, stir, and toast for 30 to 45 seconds, until the spices become very fragrant, watching carefully to ensure that they don’t burn.
  2. Transfer to the bowl of a small food processor, add the bay leaves, brown sugar, garlic, ginger, turmeric, and salt and pulse to form a smooth paste. Add the coconut milk  and process for 1 to 1½ minutes, until smooth.
  3. Pour the mixture into a large, sealable plastic bag and set in a bowl to prevent spillage. Add the chicken, seal the bag, and gently massage the chicken to coat. Refrigerate for 4 hours or up to 48 hours (24 to 48 hours is best).
  4. Make the chicken: When you are ready to cook, heat a heavy sauté pan or grill pan over high heat. Coat lightly with olive oil. Place the chicken into it in a single layer, working in batches if necessary; discard the marinade (see Kitchen Tips). Cook for 3 to 4  minutes, turn with tongs, and cook for another 3 to 4 minutes. Remove from the heat and keep warm.
  5. Prepare the salad: Combine the peppers, onions, mango, and cilantro in a mixing bowl. Sprinkle with salt and drizzle with olive oil, and toss gently to coat.
  6. To serve, place the naan, roti, or other bread on a work surface. Place the 2 to 3 chicken strips on each, divide the salad evenly between them, top with the lemon peel, if using, and roll tightly. Serve immediately.

Kitchen Tips

  1. South Asian flatbreads such as naan and roti can be found in Indian and Pakistani markets, and they are increasingly available in supermarkets, as well. If you would like to take a stab at making your own, try The Weiser Kitchen’s Toasted Sesame Naan.
  2. Discard the marinade when you are ready to cook, as it may harbor dangerous foodborne bacteria. Some recipes suggest that you can kill any bacteria by boiling it for 15 minutes but this is not true—and not  safe.

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