Description
Chicken Tikka Paratha Rolls combine succulent, marinated chicken cooked with aromatic Indian spices, wrapped in warm, flaky paratha flatbreads along with fresh vegetables and a drizzle of yogurt. This flavorful and satisfying roll makes a perfect lunch or dinner option, offering a delicious fusion of textures and vibrant tastes.
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 and 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 the 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 and mix thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to enhance the flavors.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 7-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred. Alternatively, grill the chicken for an authentic smoky flavor.
- Set Aside Cooked Chicken: Remove the cooked chicken from heat and set it aside to keep warm.
- Prepare the Parathas: If using store-bought parathas, cook them according to the package instructions. For homemade parathas, cook each on a hot griddle until golden brown and fully cooked, ensuring they are soft but slightly crispy.
- Assemble the Rolls: Lay a cooked paratha flat on a clean surface. Place a few spoonfuls of the warm chicken tikka in the center of the paratha, followed by fresh sliced onions, tomatoes, cucumber, and a sprinkle of fresh cilantro leaves.
- Add Yogurt and Lemon: Drizzle a little yogurt over the filling to add creaminess and squeeze some fresh lemon juice on top for brightness and tang.
- Roll Up the Paratha: Fold the sides of the paratha inwards and roll tightly to form a neat wrap, securing all the fillings inside.
- Serve: Serve the Chicken Tikka Paratha Rolls immediately while warm, optionally accompanied by extra yogurt or chutney on the side for dipping.
Notes
- For best flavor, marinate the chicken overnight if possible.
- You can adjust the chili powder quantity to match your preferred spice level.
- Grilling the chicken instead of pan-cooking adds a delicious smoky flavor.
- Store-bought parathas save time but homemade ones give a fresher taste and better texture.
- These rolls are best enjoyed fresh but can be wrapped in foil and reheated gently.
