Fried Tenders Kati Rolls
 
 
Uber crispy outside, moist and tender inside spiced fried chicken tenders with tomatillo chutney, cucumber mint raita all wrapped in flaky, crispy roti paratha.
Author:
Recipe type: Appetizer
Cuisine: Indian; Malaysian
Serves: 10 Rolls
Ingredients
  • Curry Spice Mix
  • 1 tbs fish curry powder
  • 1 tbs meat curry powder
  • ½ tbs chili powder (see note)
  • ½ tbs ground turmeric
  • Chicken Marinade
  • 1.5 lb chicken tenders (about 10 tenders)
  • 1 cup whole plain yogurt
  • 1 egg
  • 2 tbs curry spice mix
  • 2¼ tsp salt
  • 1 tsp sugar
  • ¼ tsp black pepper
  • Tomatillo Chutney
  • ½ small yellow onion, roughly chopped
  • 4 tomatillos (about ¾ lb), cut in half
  • 10 sprigs cilantro
  • 1 Serrano chili, deseeded (or not depending on if you want it spicier)
  • Salt and sugar to taste
  • Cucumber Mint Raita
  • 1 cup whole plain yogurt
  • ½ hothouse cucumber, peeled, deseeded, shredded, squeezed excess water
  • 1 tbs lemon juice
  • 1 tbs chopped fresh mint
  • Salt, sugar and black pepper to taste
  • Flour Mixture
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup cornstarch
  • 1 tbs curry spice mix
  • ½ tsp black pepper
  • ½ tsp baking powder
  • 5 oz purple cabbage, thinly sliced or shredded
  • 5 oz white cabbage, thinly sliced or shredded
  • 4 tomatoes, seeded and diced
  • 2 pack (10 pieces) roti paratha, cooked according to package directions
Directions
Marinate Chicken
  1. In a small bowl, combine the ingredients for the curry spice mix.
  2. In a ziploc bag or large bowl, add all the ingredients for the chicken marinade (except the tenders). Stir until well-combined. Add in the chicken tenders and make sure each piece is coated with the marinade. Marinate overnight in the refrigerator.
Tomatillo Chutney
  1. Over medium heat, add a thin layer of oil in a pan. Once hot, sear the tomatillo for 3 minutes. Flip them and sear for another 1 minute. Push them to one side of the pan and add a little oil. Sear the onions.
  2. Two to three minutes later, the onions should be soft. Do not let both tomatillo and onions to burn too much.
  3. Blend the seared tomatillo and onions until smooth. Place puree into the pan over medium heat to reduce the liquid a little.
  4. Place puree back into the blender, add the cilantro and chili. Blend until smooth and season with salt and sugar. (If you don't care for color, you can blend the cilantro and chili before reducing the liquid). Chill for at least 2 hours for the flavors to develop.
Cucumber Mint Raita
  1. Combine all the ingredients for the cucumber raita and let chill in the refrigerator for at least 2 hours.
Fry Chicken
  1. In a wide shallow bowl, add all the ingredients for the flour mixture and whisk to combine. Add 2 tbs of the chicken marinade into the flour mixture. Use a fork to stir the flour mixture until small lumps start to appear. You'll end up with a mixture of loose flour and lumps.
  2. In a cast iron pan, add ¾" of oil and heat it to 350 F over medium heat.
  3. Remove chicken from the marinade (make sure they're in room temperature), coat each piece with the flour mixture and let sit on a large baking sheet. When the oil is ready, gently place chicken into the hot oil. Do not overcrowd the pan and fry in batches.
  4. Fry for 2 minutes (no poking or nudging for the first 1½ minutes), flip and fry for another 2-3 minutes or until thermometer inserted into the thickest part of the chicken reads at least 165 F. Place fried chicken on a wire rack set above a baking sheet. You can keep the chicken and the roti paratha warm in the oven set at 200 F.
Assemble
  1. Spread tomatillo chutney on the roti. Top with both shredded white and purple cabbage. Add the chicken tenders, cucumber raita and diced tomatoes. Fold the raita to make a wrap. Devour!
Notes
This chili powder is the kind with a blend of spices like cumin, oregano, coriander, garlic, allspice and clove. It’s not the kind where it only consist of ground dried chilies.
Recipe by Curious Nut at https://www.curiousnut.com/fried-tenders-kati-rolls/