Chicken Tikka Roll

Name: Chicken Tikka Roll
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, cut into strips); 0.5 cup yogurt (thick); 2 tsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed); 2 tbsp lemon juice; 0.5 tsp salt (divided); 2 tbsp oil (divided); 1.5 cup whole wheat flour; 0.5 cup all-purpose flour; 0.75 cup water (for dough); 0.5 cup mint (fresh leaves); 0.25 cup cilantro (fresh leaves); 1 pcs green chili; 2 pcs onion (medium, thinly sliced); 0.5 tsp chaat masala

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.