Chicken Korma Roll

Instructions

1. 1

   Marinate Chicken & Prepare Dough

   • In a mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, coriander powder, turmeric powder, red chili powder, and 1 tsp of salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 30 minutes in the refrigerator.
   • In a separate large bowl, combine the atta, the remaining 1/4 tsp of salt, and 10ml (2 tsp) of oil. Gradually add water and knead for 5-7 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for 20-30 minutes.
2. 2

   Prepare Korma Pastes

   • Soak the cashews in 1/2 cup of hot water for 15 minutes to soften them.
   • Meanwhile, roughly chop the 300g of onions and blend them in a mixer to a smooth paste. Do not add water.
   • Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water until you get a very smooth, creamy paste. Set aside.
3. 3

   Cook the Chicken Korma Filling

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: green cardamoms, cloves, and cinnamon stick. Sauté for 30 seconds until they release their aroma.
   • Add the onion paste and cook for 10-12 minutes, stirring frequently, until it turns light golden brown and the ghee starts to separate from the paste.
   • Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring continuously, until it's browned on all sides.
   • Reduce the heat to low. Stir in the smooth cashew paste and cook for 2 minutes, ensuring it doesn't stick to the bottom.
   • Add about 1/2 cup of water, mix well, and bring to a gentle simmer. Cover the pan and cook on low heat for 15-18 minutes, or until the chicken is tender and cooked through. The gravy should be very thick, clinging to the chicken pieces. If it's too thin, cook uncovered for a few more minutes to reduce.
   • Stir in the garam masala, mix well, and turn off the heat. Let the filling rest while you make the parathas.
4. 4

   Make the Parathas

   • Knead the rested dough for one more minute. Divide it into 4 equal portions and roll them into smooth balls.
   • Take one dough ball, dust it with dry atta, and roll it into a thin circle of about 6-7 inches in diameter.
   • Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-40 seconds until small bubbles appear on the surface, then flip it.
   • Drizzle about 1/2 tsp of oil on the top surface and spread it evenly. Flip again and drizzle another 1/2 tsp of oil on the other side.
   • Press gently with a spatula and cook for 1-2 minutes, flipping as needed, until both sides have golden-brown spots and are cooked through.
   • Repeat the process for the remaining dough balls.
5. 5

   Assemble and Serve

   • Lay a warm paratha on a clean surface.
   • Spoon a generous amount of the chicken korma filling along the center in a line.
   • Top with a handful of thinly sliced red onions.
   • Drizzle with mint chutney (if using) and squeeze a wedge of lemon over the filling for a fresh, tangy flavor.
   • Tightly roll the paratha, tucking in the sides if desired. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
   • Serve the Chicken Korma Rolls immediately while they are warm.