Chicken Tikka Roll

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with dahi, ginger garlic paste, 2 tbsp lemon juice, turmeric, red chili, coriander, cumin, and garam masala powders.
   • Add the crushed kasuri methi, besan, and 1.5 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 maximum flavor.
2. 2

   Prepare the Paratha Dough

   • While the chicken marinates, combine the atta and 0.5 tsp salt in a mixing bowl. Add 1 tbsp of oil.
   • Gradually add water while kneading to form a soft, smooth, and pliable dough. Knead for about 7-8 minutes.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This step is crucial for soft parathas.
3. 3

   Make the Mint Chutney

   • In a blender, combine the pudina, coriander leaves, green chilies, the remaining 1 tbsp of lemon juice, and a pinch of salt.
   • Blend into a smooth paste. Add a tablespoon of water only if necessary to help it blend. Set aside.
4. 4

   Cook the Chicken Tikka

   • Heat 2 tbsp of oil in a wide, non-stick pan or skillet over medium-high heat until it shimmers.
   • Carefully place the marinated chicken pieces in a single layer, avoiding overcrowding. Cook in batches if needed.
   • Cook for 15-18 minutes, turning the pieces every few minutes, until they are cooked through and have a nice char on all sides. The internal temperature should reach 165°F (74°C).
   • Remove the cooked chicken from the pan and set aside.
5. 5

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into balls.
   • On a lightly floured surface, roll each ball into a 7-8 inch circle.
   • Heat a tawa or flat skillet over medium heat. Place a paratha on the tawa and cook for 30-40 seconds until small bubbles appear.
   • Flip, drizzle about 1/2 tsp of oil around the edges, and cook for another 45-60 seconds. Flip again, add another 1/2 tsp of oil, and press gently with a spatula until golden-brown spots appear on both sides.
   • Repeat for the remaining dough balls and keep the cooked parathas warm in a cloth-lined container.
6. 6

   Assemble and Serve

   • Lay a warm paratha on a plate or board.
   • Arrange a quarter of the cooked chicken tikka in a line down the center.
   • Top with a generous amount of thinly sliced onions.
   • Drizzle with 1-2 tablespoons of the fresh mint chutney.
   • Sprinkle a pinch of chaat masala over the filling for an extra tangy kick.
   • Roll the paratha tightly. Secure with a toothpick or wrap the bottom half in parchment paper.
   • Serve immediately with extra lemon wedges and any remaining chutney on the side.