indianMediumnon vegetariannut freehigh protein

Chicken Roll

Name: Chicken Roll
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for paratha dough); 1 tbsp oil (for dough); 0.5 tsp salt (divided); 0.75 cup water (for kneading, adjust as needed); 400 g chicken breast (boneless, cut into thin strips); 3 tbsp yogurt (plain); 1 tbsp ginger-garlic paste (for marinade); 0.5 tsp red chili powder (for marinade); 1 pinch turmeric powder (for marinade); 0.5 tsp cumin powder (for marinade); 0.5 tsp garam masala (for marinade); 1 tbsp lemon juice (for marinade); 2 pcs onion (medium, one thinly sliced for filling and one thinly sliced for salad); 1 pcs bell pepper (medium, thinly sliced); 1 pcs green chili (finely sliced); 1 pinch black pepper (for onion salad); 4 tbsp tomato ketchup (for spreading); 4 pcs egg (lightly beaten, one for each roll)

RATING

4.6/5(173)

TASTE SCORE

10/10

A classic Indian street-style chicken roll with flaky parathas wrapped around spiced chicken, onion, and a little tangy sauce. It is satisfying, easy to hold, and perfect for lunch, dinner, or a hearty snack.

PREP

25m

COOK

25m

SERVES

1 PIECE

558 cal

SERVINGS

METHOD · 10 STEPS

knead · ~20 min
Knead the dough.
Mix all-purpose flour, 1 tbsp oil, and 1 pinch of salt in a bowl. Add water little by little and knead into a soft dough. Cover and rest for 15 minutes.
TIPA slightly soft dough gives parathas that stay pliable and roll up without cracking.
mix · ~15 min
Marinate the chicken.
Mix chicken breast with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, lemon juice, and 0.25 tsp salt. Set aside for 15 minutes.
mix · ~2 min
Prepare the onion filling.
Toss one sliced onion with green chili, black pepper, and 1 pinch of salt. Keep it aside so it softens slightly and turns lightly tangy.
saute · ~13 min
Cook the chicken filling.
1.Heat 1 tbsp oil in a pan over medium-high heat.
2.Add the marinated chicken and cook until it starts to brown, about 5 minutes.
3.Add the bell pepper and the remaining sliced onion for the filling.
4.Cook until the chicken is fully done and the mixture is fairly dry, about 6 to 8 minutes more.
TIPCook off extra moisture so the rolls do not turn soggy.
rest · ~5 min
Rest the filling briefly.
Take the chicken mixture off the heat and let it cool for 5 minutes so it is easier to wrap.
prep · ~7 min
Divide and shape the dough.
Divide the dough into 4 equal portions and roll each one into a smooth ball. Flatten and roll each ball into a thin round paratha.
fry · ~12 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.
2.Cook one rolled paratha until light bubbles appear, about 30 seconds.
3.Flip, drizzle a little oil, and cook both sides until lightly golden and layered.
4.Repeat with the remaining dough, using the 2 tbsp oil in total.
TIPDo not make the parathas too crisp; they should stay flexible for rolling.
fry · ~6 min
Set the egg on each paratha.
1.Heat the tawa over medium heat.
2.Pour a little beaten egg onto the hot tawa.
3.Immediately place one cooked paratha over the egg and press gently.
4.Cook for 30 to 40 seconds, then flip briefly so the egg side sets.
assemble · ~5 min
Assemble the rolls.
1.Place each egg-coated paratha on a board with the egg side facing in.
2.Spread 1 tbsp tomato ketchup over the center.
3.Add a portion of chicken filling and top with some onion salad.
4.Roll tightly into a wrap and tuck the bottom edge with paper if serving street-style.
serve
Serve the chicken rolls hot.

PRO TIPS

What to keep in mind.

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

1
Marinate the chicken at least 15 minutes so the yogurt seasons it and helps it stay juicy.
2
Cook the filling until fairly dry; any watery juices will soften the paratha and make rolling messy.
3
Slice the chicken into thin, even strips so it cooks quickly and fits neatly inside the roll.
4
Keep the parathas soft, not crisp, or they can crack when wrapped around the filling.
5
Press the paratha onto the beaten egg immediately on the hot tawa so the egg bonds evenly.
6
Let the cooked chicken cool for a few minutes before assembling to prevent steam from making the roll soggy.
7
If packing for later, keep the onion salad separate and add just before eating for the best texture.