Chicken, Tikka, Paratha, Rolls, recipe, by kitchen with munazza smoki flavour paratha rolls recipe😋

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

tikka masala spice blend

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and cheaper.

cucumber

🥗Healthier: zucchini

💰Cheaper: lettuce

Lettuce provides crunch at a lower cost.

Prepare the marinade by mixing 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon red chili flakes, 0.5 teaspoon black pepper powder, 0.5 teaspoon white pepper powder, 1 teaspoon tikka masala powder, 0.5 teaspoon yellow food color, and 1 piece of red food color in a bowl.

Add 0.5 teaspoon ginger-garlic paste and 3 tablespoons yogurt to the marinade and mix well.

Add 2 tablespoons sauce and 2 tablespoons vinegar to the marinade and mix again.

Add 1 teaspoon salt and 2 tablespoons oil for chicken to the marinade and mix well.

Marinate the chicken for 1 hour.

In a separate bowl, mix 0.5 cup all-purpose flour and 0.5 cup regular flour with 0.5 teaspoon salt and 4 tablespoons oil for parathas, kneading until soft.

Cover the dough and let it rest.

Heat 4 tablespoons oil in a pan and add the marinated chicken, cooking for about 5 minutes, covered, until fully cooked.

Remove the chicken and let it cool before slicing.

Prepare the parathas by rolling out the rested dough into flat circles using hands or a rolling pin.

Cook each paratha in a hot skillet with desi ghee until crispy and golden brown on both sides.

Assemble the rolls by layering sliced chicken, onion, tomato, cucumber, and green chilies on the paratha.

Roll the paratha tightly around the filling and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens