Chicken Korma Roll

Name: Chicken Korma Roll
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g chicken thigh (boneless, cut into bite-sized strips); 0.5 cup yogurt (thick, whisked until smooth); 2 pcs onion (medium, thinly sliced); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 12 pcs cashew (soaked in hot water for 20 minutes); 1 tbsp melon seeds (soaked with cashews); 2 tbsp ghee; 1 inch cinnamon stick; 3 pcs green cardamom (lightly crushed); 4 pcs clove; 1 tsp cumin seeds; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch red chili powder; 0.5 tsp salt; 0.25 cup water (for blending the cashew-melon seed paste); 4 pcs paratha (cooked, about 8-inch, preferably flaky/lachha style); 3 tbsp coriander leaves (chopped); 2 tbsp mint leaves (chopped); 1 tbsp lemon juice; 4 tsp green chutney (optional, for drizzling)

RATING

4.5/5(98)

TASTE SCORE

9/10

Tender, spiced chicken simmered in a creamy, nutty korma gravy, loosely wrapped in a warm paratha with crunchy onions and fresh herbs. A satisfying street-style roll that transforms leftover korma into a portable feast packed with rich Mughlai flavors.

PREP

30m

COOK

40m

SERVES

1 PIECE

659 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Marinate the chicken.
In a bowl, combine the chicken strips with the whisked yogurt, a pinch of garam masala, and half the ginger-garlic paste. Mix well, cover, and set aside for 20 minutes while you prepare the other ingredients.
prep · ~5 min
Make the cashew-melon seed paste.
1.Drain the soaked cashews and melon seeds.
2.Transfer to a blender, add 0.25 cup water, and blend to a silky-smooth paste.
3.Set the paste aside.
saute · ~10 min
Sauté the whole spices and aromatics.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add cinnamon, cardamom, cloves, and cumin seeds. Sauté until fragrant (30-40 sec).
3.Add the sliced onions and cook until deep golden brown (8-10 min), stirring often.
TIPDon't rush the onions — rich golden color adds body to the korma gravy.
saute · ~5 min
Cook the marinated chicken.
1.Add the remaining ginger-garlic paste and slit green chilies to the pan. Sauté for 1 minute.
2.Add the marinated chicken along with all the marinade and cook on high heat for 3-4 minutes, stirring frequently, until the chicken is seared on the outside.
simmer · ~25 min
Simmer the korma until thick.
1.Lower the heat. Stir in the coriander powder, red chili powder, garam masala, and salt.
2.Add the cashew-melon seed paste and ¼ cup water. Mix thoroughly.
3.Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the gravy is thick and clings to the chicken.
4.Finish with a squeeze of lemon juice and remove from heat.
TIPThe korma must be semi-dry for a good roll; cook off any excess moisture uncovered for the last 5 minutes.
assemble · ~2 min
Assemble the Chicken Korma Roll.
1.Warm a paratha on a hot tawa until pliable and lightly crisp on both sides.
2.Place the paratha on a clean surface. Spoon a generous portion of the chicken korma down the center.
3.Top with a handful of raw sliced onion, chopped coriander, mint leaves, and a drizzle of green chutney.
serve · ~1 min
Roll, wrap, and serve immediately.
Fold the bottom edge of the paratha over the filling, then tightly roll from one side to the other into a snug cylinder. Wrap the lower half in parchment paper or foil for easy eating. Serve hot.

PRO TIPS

What to keep in mind.

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

1
Soak cashews and melon seeds for at least 20 minutes to achieve a silky-smooth paste.
2
Sauté the onions until deep golden brown — this builds the korma's rich, sweet undertone.
3
Cook the korma until semi-dry; excess moisture makes the paratha soggy.
4
Warm each paratha on a dry tawa until pliable and lightly crisp for easy rolling.
5
Use boneless chicken thigh for tender, juicy bites that don't dry out during simmering.
6
Assemble rolls just before serving to keep the paratha crisp and the filling hot.

RECIPE VARIATIONS