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Juicy, spiced chicken tikka pieces wrapped in a flaky, crisp paratha with tangy onions and chutney. This recipe brings India's most beloved street food right into your kitchen. Perfect for a quick dinner or a satisfying snack.
For 4 servings
Marinate the Chicken
Prepare the Paratha Dough
Cook the Chicken Filling
Juicy, spiced chicken tikka pieces wrapped in a flaky, crisp paratha with tangy onions and chutney. This recipe brings India's most beloved street food right into your kitchen. Perfect for a quick dinner or a satisfying snack.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 569.07 calories per serving with 31.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Cook the Parathas
Assemble the Rolls
Replace chicken with 400g of paneer cubes or a mix of sautéed vegetables like bell peppers, carrots, and cabbage. Marinate and cook the paneer just like the chicken.
Use 100% whole wheat flour (atta) for the parathas or use store-bought whole wheat tortillas to reduce prep time and increase fiber.
Experiment with other fillings like spiced minced lamb (keema), scrambled eggs (anda bhurji), or even leftover tandoori chicken.
Chicken is a high-quality lean protein, essential for muscle building, repair, and overall body function.
The carbohydrates from the paratha provide a sustained release of energy, making this a fulfilling and satisfying meal.
The use of curd (yogurt) in the marinade not only tenderizes the chicken but also provides beneficial probiotics that support gut health.
Indian spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
A single homemade Chicken Roll contains approximately 450-550 calories, depending on the amount of ghee used and the fat content of the chicken. This is an estimate and can vary.
A homemade Chicken Roll can be a balanced meal. It provides protein from chicken, carbohydrates from the paratha, and vitamins from the onion and chutney. To make it healthier, use whole wheat flour for the paratha, use chicken breast, and minimize the amount of ghee or oil.
Yes, you can cook the parathas and store them in an airtight container or a zip-top bag, separated by parchment paper, in the refrigerator for up to 2 days. Reheat them on a tawa before assembling the rolls.
If you don't have mint chutney, you can use tamarind chutney for a sweet and tangy flavor, a simple yogurt-based sauce with herbs, or even a spicy schezwan sauce for a fusion twist.
To make this gluten-free, you would need to substitute the all-purpose and whole wheat flour with a gluten-free flour blend suitable for making flatbreads. Alternatively, you can serve the chicken filling in lettuce cups instead of a paratha.
Stiff parathas can be due to a few reasons: the dough was too tight (not enough water), it wasn't kneaded long enough, or it wasn't rested properly. Ensure your dough is soft and pliable, and always let it rest for at least 20-30 minutes before rolling.
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