Description
Chicken Tikka Paratha Rolls combine tender, spiced chicken tikka cooked to perfection and wrapped in warm, flaky paratha flatbreads. This flavorful dish features a marinade rich with traditional Indian spices, cooked chicken charred lightly in a skillet, and fresh vegetable toppings, making it a delicious and satisfying handheld meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/3 cup plain yogurt (or non-dairy yogurt for dairy-free)
- 1 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to spice preference)
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 tbsp fresh cilantro, chopped
- Salt to taste
For Cooking & Assembly
- 4 paratha flatbreads (store-bought or homemade)
- 1 tbsp vegetable oil (for cooking the chicken)
- 1 small onion, thinly sliced
- 1 tomato, thinly sliced
- 1 cucumber, julienned
- Fresh cilantro leaves for garnish
- ¼ cup yogurt (for drizzling)
- Lemon wedges (optional)
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, chili powder, ground ginger, minced garlic, chopped cilantro, and salt. Mix well to form a smooth marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, stirring to coat evenly. Cover the bowl and refrigerate for at least 1 hour or preferably overnight to enhance the flavors.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 7-10 minutes, turning occasionally, until fully cooked and lightly charred. Alternatively, grill the chicken for a smokier taste.
- Prepare the Parathas: If using store-bought parathas, cook them as per package instructions until warm and soft. For homemade parathas, cook each on a hot griddle until golden brown and cooked through.
- Assemble the Rolls: Lay a cooked paratha flat on a clean surface. Place several spoonfuls of cooked chicken tikka in the center.
- Add Fresh Vegetables: Top the chicken with thinly sliced onions, tomatoes, julienned cucumber, and sprinkle fresh cilantro leaves over the top.
- Drizzle Yogurt and Lemon: Spoon a drizzle of yogurt over the filling and squeeze some fresh lemon juice for brightness and tang.
- Roll the Paratha: Fold in the sides of the paratha and roll it tightly around the filling to form a neat wrap.
- Serve: Serve immediately while warm with extra yogurt or your favorite chutney on the side for dipping.
Notes
- Marinating chicken overnight enhances the flavor and tenderness but 1 hour is sufficient if short on time.
- Adjust chili powder according to your preferred spice level.
- For a smoky flavor, grilling the chicken instead of skillet cooking is recommended.
- You can make parathas from scratch or use store-bought for convenience.
- Add fresh mint chutney or tamarind sauce for added flavor variations.
