Chicken Koni Roll
Tender, spiced chicken pieces wrapped in a flaky paratha with crisp onions and tangy sauces. This popular Indian street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
For 4 servings
In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, and salt. Mix well until the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Heat 3 tbsp of oil in a large pan or skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove from pan and set aside.
Heat the parathas on a tawa or skillet according to package instructions until soft and lightly golden. Keep them warm. Separate the thinly sliced onion into rings. If desired, soak the onion rings in cold water for 10 minutes and drain to reduce their sharpness.
To assemble, place a warm paratha on a clean surface. Spread 1-2 tablespoons of green chutney evenly over it. Arrange a portion of the cooked chicken in a line down the center. Top with sliced onion rings and a sprinkle of chaat masala. Roll the paratha tightly. Wrap the bottom half in foil or parchment paper to hold it together. Repeat with the remaining ingredients and serve immediately with lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, you can grill the chicken skewers on a barbecue or use a grill pan.
- 2Don't overcook the chicken, as it can become dry and tough.
- 3Using full-fat, thick yogurt (hung curd) for the marinade helps it cling to the chicken better.
- 4For extra flavor, you can add a dash of tamarind chutney along with the green chutney during assembly.
- 5If making your own parathas, make them slightly larger than usual to accommodate the filling.
- 6Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or firm tofu. Marinate and cook in the same way, but for a shorter time (5-6 minutes).
veganVegan
Use firm tofu instead of chicken and a plant-based yogurt for the marinade. Ensure your parathas are made with oil instead of ghee.
gluten freeGluten free
Serve the chicken filling in large lettuce cups or use certified gluten-free wraps instead of parathas.
healthyHealthy
Use whole wheat rotis instead of parathas, grill the chicken with minimal oil, and use a light, yogurt-based sauce.