Chicken Korma Roll
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews and melon seeds for at least 20 minutes to achieve a silky-smooth paste.
- 2Sauté the onions until deep golden brown — this builds the korma's rich, sweet undertone.
- 3Cook the korma until semi-dry; excess moisture makes the paratha soggy.
- 4Warm each paratha on a dry tawa until pliable and lightly crisp for easy rolling.
- 5Use boneless chicken thigh for tender, juicy bites that don't dry out during simmering.
- 6Assemble rolls just before serving to keep the paratha crisp and the filling hot.
Adapt it for your goals.
Vegetarian
Swap the chicken for 500g paneer or firm tofu (cut into strips) — skip the yogurt marinade and add a pinch of turmeric for color. A hearty, protein-packed meatless version.
low oilLow-oil
Reduce ghee to 1 tbsp and use a non-stick pan; replace the final green chutney drizzle with extra lemon juice. Lighter but still flavorful.
nut freeNut-free
Replace cashews and melon seeds with 3 tbsp raw sunflower seeds soaked for 30 minutes. The gravy will be slightly thinner but still creamy and nut-free.
Why this is on our healthy list.
High-Quality Protein
Chicken thigh provides essential amino acids for muscle repair and satiety.
Rich in Healthy Fats
Cashews and ghee supply monounsaturated fats and butyrate, which support heart and gut health.
Probiotic Boost from Yogurt
Yogurt in the marinade adds live cultures that aid digestion and enhance mineral absorption.
Antioxidant-Rich Spices
Cumin, coriander, cinnamon, and cloves are packed with anti-inflammatory compounds.
Frequently asked questions
Yes, but reduce simmering time to 15 minutes to prevent dryness. Breast meat cooks faster and can turn tough if overcooked.
