How do I keep the chicken from turning dry?

Cook over medium-high heat just until lightly charred and fully cooked, and avoid overcooking the thin strips once the pan dries out.

Can I use store-bought parathas instead?

Yes, frozen or ready-made parathas work well for convenience; cook them until flaky and hot before filling.

Why are my rolls getting soggy?

Usually the chicken still has too much moisture or the onions were added too early; cook the chicken until nearly dry and assemble just before serving.

Can I make the mint yogurt spread without using marinade?

Yes, blend the herbs and chili with plain thick yogurt instead if you prefer not to use any marinade from the bowl.

How should I store leftovers?

Store chicken, spread, onions, and parathas separately in the fridge, then reheat and assemble fresh so the texture stays best.

Home / Recipes / north_indian / Chicken Tikka Roll

north_indianMediumnon vegetariannut freehigh protein

Chicken Tikka Roll

RATING

4.6/5(162)

TASTE SCORE

9/10

Soft flaky parathas wrapped around smoky chicken tikka, crisp onion, and a bright mint yogurt spread. This street-style Indian roll is filling, lively, and easy to pull together for a satisfying lunch or light dinner.

PREP

25m

COOK

25m

SERVES

1 PIECE

535 cal

SERVINGS

METHOD · 8 STEPS

mix · ~20 min
Marinate the chicken.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, 1 tbsp lemon juice, 0.25 tsp salt, and 1 tbsp oil to a bowl.
2.Mix well until smooth.
3.Add chicken strips and coat them evenly.
4.Cover and let the chicken rest for 20 minutes.
TIPA thick marinade clings better and gives the chicken a fuller tikka flavor.
knead · ~15 min
Knead the dough.
Mix whole wheat flour, all-purpose flour, and the remaining 0.25 tsp salt in a bowl. Add water little by little and knead into a soft dough. Cover and rest for 15 minutes.
TIPKeep the dough soft, not stiff, so the rolls stay tender after cooking.
mix · ~3 min
Make the mint yogurt spread.
1.Add mint, cilantro, green chili, and the remaining 1 tbsp lemon juice to a small grinder jar.
2.Blend to a smooth paste.
3.Stir the paste into 2 tbsp of the marinating yogurt mixture taken from the bowl before cooking, or simply use a little thick coating marinade left on the chicken bowl.
4.Mix until spreadable.
prep
Season the onions.
Toss the sliced onion with chaat masala in a bowl and set aside while you cook the chicken and parathas.
grill · ~10 min
Cook the chicken tikka.
1.Heat a heavy pan over medium-high heat and add 1 tsp oil.
2.Spread the marinated chicken in a single layer.
3.Cook, turning a few times, until lightly charred and fully cooked, 8 to 10 minutes.
4.Cook until the chicken reaches 74°C and any moisture in the pan has mostly dried.
TIPDo not crowd the pan. Cook in two quick batches if needed so the chicken sears instead of steaming.
fry · ~12 min
Roll and cook the parathas.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a thin round.
3.Cook each paratha on a hot tawa until light spots appear, then brush lightly with the remaining oil and cook both sides until golden.
4.Keep the cooked parathas warm.
assemble · ~4 min
Assemble the rolls.
1.Lay one warm paratha on a plate.
2.Spread a spoonful of mint yogurt spread over the center.
3.Add a quarter of the chicken tikka and a quarter of the seasoned onion.
4.Roll it up tightly and repeat with the remaining parathas.
serve
Serve the chicken tikka 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
Use thick yogurt for the marinade so it coats the chicken strips instead of sliding off in the pan.
2
If time allows, marinate the chicken for 1 to 4 hours for deeper tikka flavor and better browning.
3
Cook the chicken in a single layer and let excess moisture evaporate so you get charred edges, not steamed pieces.
4
Roll the parathas fairly thin; thick parathas make the finished roll bulky and harder to wrap tightly.
5
Keep parathas covered in a clean towel after cooking so they stay pliable for rolling.
6
Add the chaat-masala onions just before assembling so they stay crisp and don't water down the wrap.
7
For make-ahead prep, cook the chicken and make the spread in advance, then reheat the chicken dry before assembling.