Chicken Paratha Roll Recipe
Ingredients
- 6 Frozen Parathas
For Chicken Marination:
- 454 g Chicken
- ½ cup Yogurt
- Half Lemon Juice
- 1 tsp Red Chili Powder
- 1 tsp Salt
- ½ tsp Ginger Paste
- ½ tsp Garlic Paste
- 1 tsp Garam Masala
- 1 tsp Green Chili Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- Oil For Frying
- 1 Onion
- 2 tbsp Mint Leaves
- Charcoal For Smoke
For Chutney:
- 1 cup Yogurt
- ½ tbsp Red Chili Powder
- ½ tbsp Cumin Powder
- ½ tsp Salt
- 1 tbsp Lemon Juice
- 2-3 Green Chilies
- 5-6 Mint Leaves
- 1 tsp Chaat Masala
Instructions
For Chicken:
- Cut the chicken into one inch pieces and add in all the marinade ingredients and leave for a minimum of 2 hours and up to overnight. Tip: if you have less time to marinade then make your chicken pieces smaller.
- Heat a saute pan and add 2-3 tbsp of oil, cook the chicken sauteeing occasionally until cooked through. If grilling the chicken then simply thread it onto presoaked wooden skewers and grill for a few minutes on each side until cooked through.
- Heat a piece of coal until you can see hot red spots. Then place the coal on a piece of oil (or an onion skin) inside your sauté pan, drizzle with a little oil and immediately cover the dish with an airtight lid until the smoke dissipates.
Chutney:
- Combine ½ the yoghurt (½ a cup) and all the chutney ingredients in a mini blender and puree. Stir in the remaining yoghurt - this prevent your chutney from getting too watery. Adjust seasoning to taste - this chutney should be spicy.
Onion Mix:
- Thinly slice your onion and soak in cold water for 30 minutes to get rid of any bitterness.
- Drain then mix in the mint.
Assembling:
- Place your paratha on a clean surface, create a line of chicken pieces, layer on the onion mix, and then the chutney. Roll up the paratha and wrap in foil/paper and serve with extra chutney on the side.
- You can reheat a wrapped paratha roll in the oven to really yummy effect!