Murgh Malai Tikka Roll

Name: Murgh Malai Tikka Roll
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 cup all-purpose flour (for paratha dough); 0.5 tsp salt (divided); 2 tbsp oil (divided, for dough and cooking parathas); 0.5 cup water (or as needed for a soft dough); 500 g chicken breast (boneless, cut into strips); 0.5 cup hung curd (thick); 2 tbsp fresh cream; 1 tbsp ginger-garlic paste; 1 pcs green chili (finely chopped); 1 pinch black pepper; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice (divided); 1 tbsp butter (for basting the chicken); 1 pcs onion (medium, thinly sliced); 4 tbsp mint chutney (for spreading)

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

30m

COOK

30m

SERVES

1 PIECE

547 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Use thick hung curd only; a loose marinade will slide off the chicken instead of clinging and charring.
2
Pat the chicken strips dry before marinating so the creamy coating sticks better and browns more evenly.
3
Do not crowd the grill pan; cook in batches if needed so the chicken chars instead of steaming.
4
Pull the chicken as soon as it is just cooked through, because breast meat dries out quickly in thin strips.
5
Let the lemon-salt onions sit a few minutes to soften their bite without losing their crunch in the roll.
6
Keep the parathas slightly soft, not crisp, or they may crack when rolled around the filling.
7
Assemble while the parathas are hot and the chicken is warm so the roll stays tight and juicy.
8
If packing ahead, keep onion separate until serving to prevent the paratha from turning soggy.