Chicken Boti Kebab Roll
Tender, spiced chicken chunks charred in a hot pan and wrapped in a soft, flaky paratha with crisp onions, tangy chutney, and a squeeze of lime. This street-style roll is smoky, juicy, and comes together faster than you'd think.
For 4 servings
- prep · ~30 min
Marinate the chicken.
1.In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, cumin powder, coriander powder, dried fenugreek leaves, salt, pepper, and mustard oil.2.Whisk until smooth, then add the chicken cubes and toss to coat evenly.3.Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.TIPUse thick hung yogurt so the marinade clings to the chicken instead of turning watery. - knead · ~15 min
Knead the paratha dough.
1.In a large bowl, mix whole wheat flour and a pinch of salt.2.Gradually add water and knead for 5-7 minutes to form a smooth, soft dough.3.Cover with a damp cloth and rest for 15 minutes.TIPA well-rested dough rolls out easier and yields softer parathas. - prep · ~5 min
Divide and roll the parathas.
1.Divide the rested dough into 4 equal balls.2.Dust each ball with dry flour and roll into an 8-inch round, as thin as possible without tearing.3.Keep rolled parathas covered with a cloth to prevent drying. - fry · ~10 min
Cook the parathas.
1.Heat a skillet over medium-high heat. Place a rolled paratha on the hot skillet.2.Cook for 30 seconds until bubbles appear, then flip. Drizzle 0.5 tsp oil around the edges.3.Flip again and press gently with a spatula until golden spots appear on both sides.4.Remove and wrap in a clean kitchen towel to keep soft. Repeat for all parathas.TIPKeep the heat at medium-high — too low makes the paratha hard, too high burns it. - grill · ~8 min
Grill the marinated chicken.
1.Heat a heavy grill pan or skillet over high heat until smoking hot.2.Thread chicken pieces onto skewers or place directly in the pan in a single layer.3.Cook for 3-4 minutes per side until charred spots appear and the chicken is cooked through.4.Baste with any leftover marinade while cooking for extra juiciness.TIPDon't crowd the pan — cook in batches if needed to get a good char instead of steaming the meat. - assemble · ~5 min
Assemble the rolls.
1.Lay one warm paratha flat on a clean surface.2.Spread 1 tablespoon of mint chutney in the center.3.Place a quarter of the grilled chicken pieces on top of the chutney.4.Top with sliced onions, a few green chili slices, and a sprinkle of chopped coriander leaves.5.Squeeze a lemon wedge over the filling.6.Fold the sides inward, then roll tightly from the bottom up. Wrap the bottom half in foil or parchment paper for a clean grip.TIPWarm the paratha just before assembling — cold parathas crack when you roll them. - serve
Serve immediately with extra chutney and lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick hung yogurt so the marinade clings to the chicken instead of turning watery.
- 2Don't crowd the pan when grilling chicken — cook in batches for proper char, not steam.
- 3Warm the paratha just before assembling — cold parathas crack when rolled.
- 4Keep the heat at medium-high for parathas; too low makes them hard, too high burns them.
- 5Rest the dough for at least 15 minutes for softer, more pliable parathas.
- 6Wrap cooked parathas in a clean kitchen towel to keep them soft and warm until serving.
- 7For deeper flavor, marinate the chicken for up to 4 hours in the fridge.
Adapt it for your goals.
Low-oil
Skip the oil when cooking parathas and use a non-stick pan — dry-roast them for a leaner version. Marinate the chicken without mustard oil to reduce fat further.
high proteinHigh-protein
Substitute chicken breast with boneless skinless chicken thighs for juicier, protein-rich kebabs. Add a spoonful of hung cottage cheese (paneer) to the filling for extra protein.
jainJain
Replace onion and garlic with asafoetida (hing) and omit ginger-garlic paste. Use a plant-based yogurt and skip the green chili — instead add a pinch of black salt and amchur for tang.
veganVegan
Swap chicken for firm tofu or seitan chunks, and use a dairy-free coconut or soy yogurt in the marinade. Replace ghee or butter in the paratha with a neutral oil.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides a rich source of lean protein, supporting muscle repair and satiety without excess saturated fat.
Digestive Aid from Spices
Cumin, coriander, and fenugreek are traditionally used to aid digestion and reduce bloating, making this roll easier on the stomach.
Rich in Antioxidants
Kashmiri red chili and coriander powder contain antioxidants that help combat oxidative stress and support overall immunity.
Good Source of Calcium
The yogurt in the marinade and the whole wheat flour in the paratha contribute calcium, important for bone health.
Frequently asked questions
Yes, boneless chicken thighs work wonderfully — they stay juicier and have more flavor due to slightly higher fat content. Adjust cooking time if needed.
