Chicken Korma Roll
Rich, creamy chicken korma with aromatic spices, tucked inside a soft, flaky paratha. This Mughlai-inspired roll is a decadent and satisfying meal, perfect for a special lunch or dinner.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Marinate Chicken & Prepare Dough
- b.In a mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, coriander powder, turmeric powder, red chili powder, and 1 tsp of salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 30 minutes in the refrigerator.
- c.In a separate large bowl, combine the atta, the remaining 1/4 tsp of salt, and 10ml (2 tsp) of oil. Gradually add water and knead for 5-7 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for 20-30 minutes.
- 2
Step 2
- a.Prepare Korma Pastes
- b.Soak the cashews in 1/2 cup of hot water for 15 minutes to soften them.
- c.Meanwhile, roughly chop the 300g of onions and blend them in a mixer to a smooth paste. Do not add water.
- d.Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water until you get a very smooth, creamy paste. Set aside.
- 3
Step 3
- a.Cook the Chicken Korma Filling
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: green cardamoms, cloves, and cinnamon stick. Sauté for 30 seconds until they release their aroma.
- c.Add the onion paste and cook for 10-12 minutes, stirring frequently, until it turns light golden brown and the ghee starts to separate from the paste.
- d.Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring continuously, until it's browned on all sides.
- e.Reduce the heat to low. Stir in the smooth cashew paste and cook for 2 minutes, ensuring it doesn't stick to the bottom.
- f.Add about 1/2 cup of water, mix well, and bring to a gentle simmer. Cover the pan and cook on low heat for 15-18 minutes, or until the chicken is tender and cooked through. The gravy should be very thick, clinging to the chicken pieces. If it's too thin, cook uncovered for a few more minutes to reduce.
- g.Stir in the garam masala, mix well, and turn off the heat. Let the filling rest while you make the parathas.
- 4
Step 4
- a.Make the Parathas
- b.Knead the rested dough for one more minute. Divide it into 4 equal portions and roll them into smooth balls.
- c.Take one dough ball, dust it with dry atta, and roll it into a thin circle of about 6-7 inches in diameter.
- d.Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- e.Cook for about 30-40 seconds until small bubbles appear on the surface, then flip it.
- f.Drizzle about 1/2 tsp of oil on the top surface and spread it evenly. Flip again and drizzle another 1/2 tsp of oil on the other side.
- g.Press gently with a spatula and cook for 1-2 minutes, flipping as needed, until both sides have golden-brown spots and are cooked through.
- h.Repeat the process for the remaining dough balls.
- 5
Step 5
- a.Assemble and Serve
- b.Lay a warm paratha on a clean surface.
- c.Spoon a generous amount of the chicken korma filling along the center in a line.
- d.Top with a handful of thinly sliced red onions.
- e.Drizzle with mint chutney (if using) and squeeze a wedge of lemon over the filling for a fresh, tangy flavor.
- f.Tightly roll the paratha, tucking in the sides if desired. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
- g.Serve the Chicken Korma Rolls immediately while they are warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer korma, you can add 1 tablespoon of heavy cream or fresh malai at the end of cooking the filling.
- 2Ensure the korma filling is thick and not runny. A dry-ish filling prevents the roll from becoming soggy.
- 3Resting the paratha dough is crucial for soft, pliable parathas that are easy to roll without tearing.
- 4For an authentic 'kati roll' experience, you can cook a lightly beaten egg on the tawa and press the half-cooked paratha onto it before finishing.
- 5A few drops of kewra water or rose water can be added to the korma at the end for a classic Mughlai fragrance.
- 6The korma filling can be made a day in advance and refrigerated. Simply reheat it before assembling the rolls.
Adapt it for your goals.
Vegetarian
Replace the chicken with 300g of paneer cubes or a mix of boiled potatoes and chickpeas. Add the paneer in the last 5 minutes of cooking to prevent it from becoming chewy.
Nut FreeNut-Free
For a nut-free version, replace the cashew paste with a paste made from 1/4 cup of melon seeds (magaz) or 2 tablespoons of roasted gram flour (besan) mixed with water.
Richer GravyRicher Gravy
Use a mix of cashews and blanched almonds for the paste. You can also add 2 tablespoons of full-fat cream or coconut cream at the end for an even more decadent texture.
Different BreadDifferent Bread
Instead of atta parathas, use laccha parathas, rumali rotis, or even store-bought tortillas for a quicker version.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a lean source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The whole wheat flour (atta) used in the parathas is a complex carbohydrate that provides a steady release of energy, keeping you full and energized for longer.
Contains Healthy Fats
Cashews and ghee provide monounsaturated and saturated fats that are important for brain health, hormone production, and the absorption of fat-soluble vitamins.
Rich in Aromatic Spices
Spices like turmeric, cinnamon, and cloves are known for their anti-inflammatory and antioxidant properties, which can contribute to overall health and well-being.
Frequently asked questions
One Chicken Korma Roll contains approximately 450-500 calories, depending on the amount of ghee and oil used. This estimate includes the paratha and the filling.