Description
Spicy chicken tikka paratha rolls bring Indian street food magic to home kitchens with bold, zesty flavors. Crisp parathas wrap succulent marinated chicken, creating a handheld feast that transports you straight to bustling Delhi markets.
Ingredients
Scale
Protein:
- 1 pound (1 lb) chicken tenders, cut into cubes
- 5–6 chicken tenders
Marinade and Spices:
- 4 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ginger & garlic paste
- 1 to 1.5 teaspoons salt (to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder (or cayenne)
- 1/2 teaspoon chaat masala
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon orange food color (optional)
Sauce and Garnish Ingredients:
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne or red chili powder
- 1/2 teaspoon paprika
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 teaspoon cumin seeds
- 1/2 green chilis (serrano preferred)
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/4 cup yogurt
- 24 tablespoons water (as needed)
- 6 frozen parathas (Dawn or Kawan flaky parathas recommended)
- Tamarind chut
Instructions
- Marinate chicken pieces in a blend of yogurt, zesty lemon juice, aromatic oil, pungent ginger-garlic paste, salt, and a medley of spices. Refrigerate for minimum 60 minutes to allow flavors to penetrate deeply.
- Position oven rack at highest level and activate broiler function to intense heat setting.
- Carefully thread marinated chicken onto pre-soaked wooden skewers, ensuring even spacing to promote uniform cooking.
- Position skewers above a catching baking dish to collect drippings and prevent oven mess.
- Roast chicken under broiler, rotating midway through cooking process. Monitor closely to achieve perfect caramelized exterior without burning, approximately 7-8 minutes per side.
- Allow roasted chicken to rest momentarily, enabling internal juices to redistribute and enhance tenderness.
- Slice chicken into bite-sized morsels, generously coating with accumulated roasting juices for enhanced flavor profile.
- Warm paratha on stovetop griddle until edges become golden and texture turns delightfully crispy and flaky.
- Spread creamy yogurt-based sauce across paratha surface, creating uniform coverage.
- Arrange chopped chicken tikka centrally along paratha’s length.
- Layer thinly sliced raw onions, vibrant green chutney, tangy tamarind sauce, and freshly chopped cilantro atop chicken.
- Tightly roll paratha, tucking edges to seal filling securely.
- Optional: Crisp roll in air fryer at 325°F for 3-4 minutes to enhance exterior crunchiness.
- Slice diagonally and serve immediately while temperature remains optimal.
Notes
- Marinate chicken for at least 4 hours or overnight to intensify flavors and tenderize meat completely.
- Use boneless, skinless chicken thighs for juicier and more flavorful rolls compared to chicken breasts.
- Customize heat levels by adjusting red chili powder or adding fresh green chilies for spice enthusiasts.
- Gluten-free alternative: Replace wheat paratha with gluten-free flatbread or large lettuce wraps for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snacks
- Method: Broiling
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg