Tender, succulent pieces of marinated chicken boti kebab, grilled to perfection and wrapped in a soft paratha with zesty mint chutney and crisp onions. A delicious and satisfying street-food classic you can easily make at home.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 roll
596cal
38gprotein
55gcarbs
Ingredients
500 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch cubes)
0.5 cup Thick Yogurt (Preferably hung curd)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
Protein-packed Chicken Boti Kebab Roll, perfectly spiced – a quick to make and kid-approved treat!
This mughlai dish is perfect for snack. With 596.05 calories and 37.68g of protein per serving, it's a high-fiber option for your meal plan.
28gfat
Salt
(Divided use: 1 tsp for chicken, 0.5 tsp for dough)
2 tbsp Vegetable Oil (For cooking the chicken)
2 cup Atta (Whole wheat flour)
1 cup Water (Approximately, for kneading)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for cooking parathas)
1 pc Red Onion (Medium, thinly sliced into rings)
0.5 cup Mint Chutney (As needed for spreading)
1 tsp Chaat Masala (For sprinkling)
1 pc Lemon (Cut into wedges for serving)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, thick yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, roasted cumin powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
2
Prepare the Paratha Dough
While the chicken marinates, prepare the dough. In a mixing bowl, combine the atta and the remaining 0.5 tsp of salt.
Add 1 tbsp of ghee and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add water, a little at a time, and knead to form a soft, pliable dough. Knead for 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
3
Cook the Chicken Boti Kebab
Heat 2 tbsp of vegetable oil in a heavy-bottomed pan or skillet over medium-high heat.
Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
Cook for 12-15 minutes, turning the pieces every few minutes, until they are cooked through and have a beautiful char on all sides. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the pan and set aside.
4
Make the Parathas
Divide the rested dough into 4 equal portions and roll each into a smooth ball.
Lightly flour a clean surface and roll out one ball into a 7-8 inch circle.
Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 30-45 seconds, until small bubbles appear on the surface.
Flip the paratha, spread about 1/2 tsp of ghee on the cooked side, and flip again.
Spread ghee on the other side and press gently with a spatula, cooking until golden-brown spots appear on both sides. Repeat for the remaining dough balls.
5
Assemble the Rolls
Place a warm paratha on a plate or piece of parchment paper.
Generously spread 1-2 tablespoons of mint chutney over the surface.
Arrange a quarter of the cooked chicken boti in a line down the center of the paratha.
Top the chicken with a handful of thinly sliced red onions.
Sprinkle a pinch of chaat masala over the filling for an extra tangy kick.
Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to form a compact wrap.
6
Serve Immediately
Serve the Chicken Boti Kebab Rolls immediately while they are warm. Wrapping the bottom half in parchment paper or aluminum foil helps to hold them together.
Serve with extra lemon wedges on the side for squeezing over.
