Murgh Malai Tikka Roll
Soft flaky parathas wrapped around juicy chicken malai tikka, crisp onion, and a light minty finish. This street-style roll is rich, mildly spiced, and satisfying without feeling too heavy.
For 4 servings
- knead · ~15 min
Knead the paratha dough.
1.Mix all-purpose flour, 1 pinch of salt, and 1 tsp oil in a bowl.2.Add water little by little and knead to a soft, smooth dough.3.Cover and set aside while you prepare the filling.TIPA softer dough makes the rolls easier to wrap and keeps the paratha pliable. - mix · ~7 min
Make the malai tikka marinade.
1.In a bowl, combine hung curd, fresh cream, ginger-garlic paste, green chili, black pepper, garam masala, coriander leaves, 2 pinches of salt, and 1 tsp lemon juice.2.Mix until smooth and creamy.3.Add chicken strips and coat them well on all sides. - rest · ~20 min
Rest the chicken in the marinade.
Cover the bowl and let the chicken marinate for 20 minutes so it stays tender and picks up the creamy flavor.
TIPIf you have extra time, refrigerate it up to 2 hours for deeper flavor. - grill · ~10 min
Cook the chicken tikka.
1.Heat a grill pan or heavy pan over medium-high heat and add 1 tsp oil.2.Place the marinated chicken in a single layer and cook until lightly charred and cooked through, about 4-5 minutes per side.3.Brush with butter during the last minute and finish with 1 tsp lemon juice.TIPCook the chicken to 165°F (74°C) in the thickest piece. - prep · ~3 min
Season the onion filling.
Toss the sliced onion with the remaining lemon juice and 1 pinch of salt. Let it sit for a few minutes so it softens slightly.
- fry · ~15 min
Cook the parathas.
1.Divide the dough into 4 equal balls and roll each into a thin round.2.Heat a tawa or skillet over medium heat and cook one paratha until light spots appear.3.Drizzle a little oil on both sides and cook until golden with brown patches.4.Repeat with the remaining dough.TIPDo not over-crisp the parathas; slightly soft parathas roll better. - assemble · ~5 min
Assemble the rolls.
1.Place one hot paratha on a plate and spread 1 tbsp mint chutney over it.2.Add a quarter of the chicken tikka in the center.3.Top with a small handful of seasoned onion.4.Roll tightly and repeat with the remaining parathas and filling. - serve
Serve the Murgh Malai Tikka Roll hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick hung curd only; a loose marinade will slide off the chicken instead of clinging and charring.
- 2Pat the chicken strips dry before marinating so the creamy coating sticks better and browns more evenly.
- 3Do not crowd the grill pan; cook in batches if needed so the chicken chars instead of steaming.
- 4Pull the chicken as soon as it is just cooked through, because breast meat dries out quickly in thin strips.
- 5Let the lemon-salt onions sit a few minutes to soften their bite without losing their crunch in the roll.
- 6Keep the parathas slightly soft, not crisp, or they may crack when rolled around the filling.
- 7Assemble while the parathas are hot and the chicken is warm so the roll stays tight and juicy.
- 8If packing ahead, keep onion separate until serving to prevent the paratha from turning soggy.
Adapt it for your goals.
High-protein
Serve extra chicken filling in each roll and use thinner parathas for a more protein-focused meal with the same malai tikka flavor.
low oilLow-oil
Cook the parathas with minimal oil and grill the chicken on a well-heated pan; you still get char and creaminess with a lighter finish.
spicierSpicier
Add more green chili to the marinade or a little chili powder to the onion for a sharper, street-style heat.
paneer malai rollPaneer-malai-roll
Swap chicken for paneer batons and marinate the same way for a vegetarian version with the same creamy tikka profile.
Why this is on our healthy list.
Protein-Rich Filling
Chicken breast makes the roll hearty and satisfying while providing lean protein in the main filling.
Fresh Herb Brightness
Mint chutney, coriander, ginger, garlic, and lemon add fresh flavor so the dish tastes lively, not overly heavy.
Balanced Texture and Satiety
The combination of paratha, chicken, and onion creates a filling meal with protein, carbohydrates, and crunchy vegetables.
Frequently asked questions
Yes. Refrigerating it for up to 2 hours gives deeper flavor. Since chicken breast is delicate, there is no real need to leave it much longer.
