How To Make Tikka Paratha Roll - Chicken Tikka Paratha Rolls Recipe - Tikka Roll - Paratha Roll

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free, while all-purpose is more economical.

Marinate chicken in a mixture of yogurt, ginger-garlic paste, spices, and lemon juice for at least 2-3 hours, preferably overnight for better flavor.

In a bowl, combine 1.5 tablespoons salt, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1.5 tablespoons tandoori masala, 1 tablespoon crushed chilies, 1 tablespoon Kashmiri chili powder, 1 teaspoon red chili powder, and 5 tablespoons lemon juice. Mix well.

Add 0.5 teaspoon red food color to the marinade and mix again.

Cut the chicken breast into small long strips and add to the marinade along with 4 tablespoons of oil. Mix thoroughly and refrigerate overnight or for at least 2-3 hours.

Prepare the dough for the paratha by mixing 0.5 cup all-purpose flour with 2 teaspoons sugar and 2 teaspoons salt in a bowl.

Gradually add warm water to the flour mixture and knead into a soft dough, ensuring to add 4 tablespoons of oil while kneading.

Once the dough is well-kneaded, apply a little oil on top, cover it, and let it rest for at least 30 minutes.

After resting, divide the dough into small balls based on the desired size of the parathas.

Roll each ball out into a thin circle, applying flour on the surface to prevent sticking.

Brush oil on one side of the rolled paratha, then roll it up and shape it back into a ball. Press it down and roll it out again into a thin paratha.

Heat a frying pan and add a little oil. Cook the paratha until it is slightly thicker than a puri, applying oil on both sides and pressing down while cooking to ensure even cooking.

Once the paratha is golden brown, remove it from the pan and repeat the process for the remaining dough.

To prepare the chicken, place it in a baking tray, optionally lining it with kitchen foil for easy cleanup. Preheat the oven to 250°C.

Spread the marinated chicken in the tray and cover it. Grill in the preheated oven for 30 minutes, ensuring to cover it to prevent burning.

After 30 minutes, remove the cover and smoke the chicken by placing hot coal with a little oil on top, covering it again for 3-4 minutes to infuse a barbecue flavor.

Prepare the Dixie sauce by mixing 6 tablespoons mayonnaise, 1 teaspoon mint sauce, and 3 tablespoons hot sauce in a bowl.

Add 1 teaspoon salt, 2 tablespoons lemon juice, 2 tablespoons vinegar, and 6 tablespoons ketchup to the mixture. Mix well until combined.

Assemble the paratha roll by spreading the prepared sauce on the paratha, then adding fresh salad ingredients like lettuce, onion, capsicum, fresh tomato, and jalapeno.

Add the grilled chicken on top, followed by more sauce if desired.

Fold the paratha tightly around the filling and serve with curly fries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens