Chicken Koni Roll

Name: Chicken Koni Roll
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g boneless chicken (cut into 1-inch cubes); 0.5 cup curd (thick, whisked); 2 tbsp ginger garlic paste; 1 tsp red chili powder (adjust to spice preference); 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp coriander powder; 0.5 tsp cumin powder; 2 tbsp lemon juice; 1 tsp salt; 3 tbsp vegetable oil (for cooking chicken); 4 pcs parathas (large, store-bought or homemade); 1 pcs onion (large, thinly sliced into rings); 0.5 cup green chutney (mint-coriander chutney); 1 tsp chaat masala (for sprinkling); 1 pcs lemon (cut into wedges, for serving)

RATING

4.4/5(68)

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

1 PIECE

633 cal

SERVINGS

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a smokier flavor, you can grill the chicken skewers on a barbecue or use a grill pan.
2
Don't overcook the chicken, as it can become dry and tough.
3
Using full-fat, thick yogurt (hung curd) for the marinade helps it cling to the chicken better.
4
For extra flavor, you can add a dash of tamarind chutney along with the green chutney during assembly.
5
If making your own parathas, make them slightly larger than usual to accommodate the filling.
6
Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.

RECIPE VARIATIONS