Juicy, spiced chicken tikka pieces wrapped in a flaky, crisp paratha with tangy onions and chutney. This recipe brings India's most beloved street food right into your kitchen. Perfect for a quick dinner or a satisfying snack.
Prep30 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 roll
587cal
32gprotein
57gcarbs
Ingredients
400 g Boneless Skinless Chicken (Cut into 1-inch pieces, thighs preferred)
0.25 cup Thick Curd (Plain, hung or Greek yogurt works well)
1 tbsp Ginger-Garlic Paste
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
Creamy, perfectly spiced Chicken Roll in a fluffy parotta! Comfort food that's quick to make and oh-so-satisfying.
This south_indian dish is perfect for snack. With 586.96 calories and 32.4g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
1.5 tsp Salt (Divided for marinade and dough)
2 tbsp Vegetable Oil (For cooking the chicken)
1.5 cup All-Purpose Flour
0.5 cup Whole Wheat Flour
1 tsp Sugar
0.75 cup Lukewarm Water (Adjust as needed for dough)
4 tbsp Ghee (For cooking parathas)
1 large Red Onion (Thinly sliced for filling)
1 tsp Chaat Masala (For sprinkling)
4 tbsp Mint Chutney (For serving)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, thick curd, ginger-garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, kasuri methi, and 1 tsp of salt.
Mix thoroughly until every piece of chicken is evenly coated.
Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally for 2-4 hours for a more intense flavor.
2
Prepare the Paratha Dough
In a separate mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and the remaining 0.5 tsp of salt.
Gradually pour in the lukewarm water while mixing to form a soft, pliable dough.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
3
Cook the Chicken Filling
Heat the vegetable oil in a non-stick pan or skillet over medium-high heat.
Place the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding the pan.
Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through, the moisture has evaporated, and the pieces have light brown charred spots.
Remove the chicken from the heat and set aside.
4
Cook the Parathas
Divide the rested dough into 4 equal-sized balls.
On a floured surface, roll each ball into a thin circle, approximately 7-8 inches in diameter.
Heat a tawa or flat skillet over medium-high heat. Place a rolled paratha on the hot tawa and cook for 30-45 seconds until small bubbles appear.
Flip the paratha, drizzle about 1/2 tsp of ghee on top and around the edges, and cook for another minute, pressing gently with a spatula until golden brown spots form.
Flip again, add another 1/2 tsp of ghee, and cook the other side for 30-45 seconds until crisp and golden. Repeat for all parathas.
5
Assemble the Rolls
Lay a warm paratha on a clean surface or plate.
Arrange a quarter of the cooked chicken filling in a line down the center of the paratha.
Top the chicken with a generous amount of thinly sliced red onions.
Drizzle with mint chutney and sprinkle with chaat masala.
Tightly roll the paratha from one side to the other. Secure with a toothpick or wrap the bottom half in parchment paper or aluminum foil to hold it together.
