Chicken tikka paratha roll



For the chicken tikka

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), julienned
  2. Salt – 1.5 tsp / to taste
  3. Thick hung curd – 1/4 cup (prepared from 1/2 cup of curd)
  4. Ginger paste – 1 heaping tsp.
  5. Garlic paste – 1 heaping tsp.
  6. Kasoori methi – 1/2 tsp
  7. Kashmiri chilly powder – 1/2 – 3/4 heaping tsp.
  8. Paprika powder – 1 heaping tsp.
  9. Cumin powder – 1/4 tsp.
  10. Garam masala powder – 1/2 tsp.
  11. Cardamom powder – a pinch
  12. Cinnamon powder – 1/8 tsp.
  13. Chaat masala – 1/4 tsp
  14. Lime juice – 1 tbsp.
  15. Orange red food color – a pinch
  16. Oil – 1 tbsp.
  17. Butter – 25 grams

For the paratha:-

  1. Maida – 2 cups
  2. Semolina – 2 tbsps.
  3. Atta – 1 cup
  4. Salt – 1.5 tsp.
  5. Sugar – 1 tbsp.
  6. Ghee – 1 tbsp.
  7. Lukewarm water as needed
  8. Oil as needed

For the dates-tamarind chutney:-

  1. Dates – 1 cup, tightly packed
  2. Water – 1.5 cup
  3. Red chilly powder – 1 tsp.
  4. Cumin powder – 1/2 tsp.
  5. Corainder powder – 1/2 tsp.
  6. Jaggery – 1/4 cup
  7. Tamarind – 1 lime sized ball
  8. salt to taste

For the green chutney:-

  1. Cilantro – 1/2 cup; tightly packed
  2. Mint- 1/4 cup; tightly packed
  3. Cashews – 2 tbsps.; soaked in hot water for sometime
  4. Lime juice – 1 tbsp.
  5. Sugar – 1/2 tsp.
  6. salt to taste


First prepare the chicken tikka:-

  1. Marinate the chicken strips with all the ingredients written under “for the chicken tikka” for at least 2 hours in your refrigerator/ preferably overnight in your freezer.
  2. Heat 25 grams of butter + 1 tbsp. oil in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken strips from the pan & keep aside.

Then prepare the paratha:-

  1. Add salt to the lukewarm water & mix well. Mix together the maida, atta, semolina, ghee, sugar and knead to a soft dough adding the lukewarm water. Apply little oil on the dough & keep aside for 1 hour. This step is very important.
  2. Divide the dough into 7 equal sized balls. Take a ball & press it with a little flour from both sides. Roll out to a 5″ circle. Apply oil on top ( this makes the dough very elastic) & flip the rolled out dough over. Now roll out the dough as thin as you can, don’t bother about the shape ( you can seen mine, I have torn the dough.) . You should be able to see your countertop/ Al foil through the dough. Apply oil on the dough.

Now pleat the dough from one end as if you are pleating your saree.

Make a spiral with the pleated dough & keep aside for 10 -1 5 minutes.

Roll out the spirals as thin as you can. Heat a thava; when it becomes very hot reduce heat to medium & place the rolled out paratha on it. After sometime the paratha will puff up at several places, flip the paratha & cook the other side. Now apply little oil/ ghee & fry both sides of the paratha.

Stack, and crush the sideways of every few hot porotta so that it will separate the layers.

Next let’s prepare the dates- tamarind chutney:-

  1. Boil the deseeded & chopped dates adding water, chilly powder, jaggery, cumin powder, coriander powder & salt. Cover cook on low heat for 25 minutes.
  2. Add the tamarind ball & cook further for 5 minutes. Let cool down to room temperature. Grind into a smooth paste. The chutney will be on the thicker side.

Next let’s prepare the green chutney:-

Grind together the cilantro, mint, lime juice, sugar and cashews to a smooth paste adding little water. Add salt to taste and mix.

Finally make the rolls:-

Take a cooked paratha and apply 1 tsp. of dates-tamarind chutney all over it. Also spread 1 tsp. of green chutney. Place the chicken tikka strips in a row. Drizzle little dates chutney over the chicken and roll the paratha tightly. Repeat to make more rolls.

Just before serving, pan fry the rolls in 2 tbsps. of oil till browned and crisp. Serve immediately.


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