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Tender, spiced chicken pieces wrapped in a flaky paratha with crisp onions and tangy sauces. This popular Indian street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
For 4 servings
In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, and salt. Mix well until the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Heat 3 tbsp of oil in a large pan or skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove from pan and set aside.
Heat the parathas on a tawa or skillet according to package instructions until soft and lightly golden. Keep them warm. Separate the thinly sliced onion into rings. If desired, soak the onion rings in cold water for 10 minutes and drain to reduce their sharpness.
To assemble, place a warm paratha on a clean surface. Spread 1-2 tablespoons of green chutney evenly over it. Arrange a portion of the cooked chicken in a line down the center. Top with sliced onion rings and a sprinkle of chaat masala. Roll the paratha tightly. Wrap the bottom half in foil or parchment paper to hold it together. Repeat with the remaining ingredients and serve immediately with lemon wedges.
Tender, spiced chicken pieces wrapped in a flaky paratha with crisp onions and tangy sauces. This popular Indian street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 631.48 calories per serving with 40.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Replace the chicken with 400g of paneer cubes or firm tofu. Marinate and cook in the same way, but for a shorter time (5-6 minutes).
Use firm tofu instead of chicken and a plant-based yogurt for the marinade. Ensure your parathas are made with oil instead of ghee.
Serve the chicken filling in large lettuce cups or use certified gluten-free wraps instead of parathas.
Use whole wheat rotis instead of parathas, grill the chicken with minimal oil, and use a light, yogurt-based sauce.
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