Tender, creamy chicken tikka, marinated in a rich blend of cream, cheese, and mild spices, is grilled to perfection and wrapped in a soft roti. A decadent and satisfying street-food classic that's surprisingly easy to make at home.
Prep25 min
Cook20 min
Soak120 min
Servings4
Serving size: 1 serving
739cal
37gprotein
49gcarbs
Ingredients
500 g Boneless Chicken Thighs (Cut into 1.5-inch cubes)
0.5 cup Hung Curd (Or thick Greek yogurt)
0.25 cup Fresh Cream (Amul or any heavy cream)
2 tbsp Cream Cheese (Softened at room temperature)
1.5 tbsp Ginger-Garlic Paste
12 pcs Cashews (Soak in warm water for 20 mins, then grind to a fine paste)
1 tsp Green Chili Paste (Adjust to your spice preference)
Creamy Murgh Malai Tikka Roll – a quick, protein-packed, melt-in-mouth treat perfect for busy mornings!
This awadhi dish is perfect for breakfast. With 738.75 calories and 37.41g of protein per serving, it's a nutritious choice for your meal plan.
44gfat
0.5 tsp White Pepper Powder
0.25 tsp Cardamom Powder
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For cooking the tikka)
1 tbsp Butter (Melted, for basting)
4 pcs Parathas (Large size, can also use roti or naan)
1 pcs Onion (Medium, thinly sliced into rings)
0.5 tsp Chaat Masala (For sprinkling)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Marinade and Chicken
In a large mixing bowl, combine the hung curd, fresh cream, softened cream cheese, ginger-garlic paste, cashew paste, green chili paste, and lemon juice. Whisk vigorously until you have a smooth, lump-free mixture.
Stir in the garam masala, white pepper powder, cardamom powder, and salt. Mix well to fully incorporate the spices into the creamy marinade.
Add the chicken cubes to the bowl. Use your hands or a spatula to ensure every piece is thoroughly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For the most tender and flavorful results, marinate overnight.
2
Cook the Murgh Malai Tikka
Heat vegetable oil in a non-stick skillet or pan over medium-high heat. The pan should be hot before adding the chicken.
Carefully place the marinated chicken pieces in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
Cook for 8-10 minutes, turning the pieces every 2-3 minutes, until they are golden-brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
During the last minute of cooking, brush the chicken pieces with melted butter for a rich, glossy finish.
For a smoky 'tandoori' flavor, you can use tongs to hold the cooked tikka pieces over an open gas flame for 20-30 seconds until lightly charred on the edges.
3
Assemble the Rolls
Gently warm each paratha on a tawa or flat pan for about 30 seconds per side until soft and pliable.
Lay a warm paratha on a clean surface. Spread 1 tablespoon of mint chutney evenly down the center.
Arrange a quarter of the cooked murgh malai tikka pieces over the chutney in a line.
Top the chicken with a generous amount of thinly sliced onion rings, a sprinkle of chaat masala, and some fresh coriander leaves.
Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to create a secure wrap.
4
Serve Immediately
Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil to prevent it from unraveling.
Serve the Murgh Malai Tikka Rolls immediately while they are warm, accompanied by extra lemon wedges and a side of mint chutney for dipping.
