Rich, creamy chicken korma with aromatic spices, tucked inside a soft, flaky paratha. This Mughlai-inspired roll is a decadent and satisfying meal, perfect for a special lunch or dinner.
Prep30 min
Cook45 min
Soak20 min
Servings4
Serving size: 1 serving
640cal
36gprotein
63gcarbs
Ingredients
400 g Boneless Chicken (Cut into 1-inch pieces)
120 g Curd (Whisked until smooth)
25 g Ginger Garlic Paste (Approximately 1.5 tablespoons)
Creamy, perfectly spiced Chicken Korma Roll - a quick, soul-satisfying treat!
This awadhi dish is perfect for snack. With 640.05 calories and 36.04g of protein per serving, it's a high-fiber option for your meal plan.
29gfat
6 g Coriander Powder (1.5 teaspoons)
2 g Turmeric Powder (0.5 teaspoon)
3 g Red Chili Powder (0.75 teaspoon, adjust to taste)
3 g Garam Masala (0.75 teaspoon)
7 g Salt (About 1.25 teaspoons, divided)
250 g Atta (Whole wheat flour, about 2 cups)
30 ml Vegetable Oil (10ml for dough, 20ml for cooking parathas)
240 ml Water (Approximately 1 cup, for kneading dough and making pastes)
75 g Red Onion (1 small, thinly sliced for garnish)
1 piece Lemon (Cut into wedges for serving)
Instructions
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
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
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
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
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.