Chicken Tikka Roll
Tender, smoky chicken tikka pieces wrapped in a soft paratha with crisp onions and a zesty mint chutney. This popular Indian street food is a flavor-packed meal on the go, perfect for a quick lunch or dinner.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with dahi, ginger garlic paste, 2 tbsp lemon juice, turmeric, red chili, coriander, cumin, and garam masala powders.
- c.Add the crushed kasuri methi, besan, and 1.5 tsp of salt. Mix thoroughly until every piece of chicken is evenly coated.
- d.Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally for 2-4 hours for maximum flavor.
- 2
Step 2
- a.Prepare the Paratha Dough
- b.While the chicken marinates, combine the atta and 0.5 tsp salt in a mixing bowl. Add 1 tbsp of oil.
- c.Gradually add water while kneading to form a soft, smooth, and pliable dough. Knead for about 7-8 minutes.
- d.Cover the dough with a damp cloth and let it rest for at least 20 minutes. This step is crucial for soft parathas.
- 3
Step 3
- a.Make the Mint Chutney
- b.In a blender, combine the pudina, coriander leaves, green chilies, the remaining 1 tbsp of lemon juice, and a pinch of salt.
- c.Blend into a smooth paste. Add a tablespoon of water only if necessary to help it blend. Set aside.
- 4
Step 4
- a.Cook the Chicken Tikka
- b.Heat 2 tbsp of oil in a wide, non-stick pan or skillet over medium-high heat until it shimmers.
- c.Carefully place the marinated chicken pieces in a single layer, avoiding overcrowding. Cook in batches if needed.
- d.Cook for 15-18 minutes, turning the pieces every few minutes, until they are cooked through and have a nice char on all sides. The internal temperature should reach 165°F (74°C).
- e.Remove the cooked chicken from the pan and set aside.
- 5
Step 5
- a.Cook the Parathas
- b.Divide the rested dough into 4 equal portions and roll them into balls.
- c.On a lightly floured surface, roll each ball into a 7-8 inch circle.
- d.Heat a tawa or flat skillet over medium heat. Place a paratha on the tawa and cook for 30-40 seconds until small bubbles appear.
- e.Flip, drizzle about 1/2 tsp of oil around the edges, and cook for another 45-60 seconds. Flip again, add another 1/2 tsp of oil, and press gently with a spatula until golden-brown spots appear on both sides.
- f.Repeat for the remaining dough balls and keep the cooked parathas warm in a cloth-lined container.
- 6
Step 6
- a.Assemble and Serve
- b.Lay a warm paratha on a plate or board.
- c.Arrange a quarter of the cooked chicken tikka in a line down the center.
- d.Top with a generous amount of thinly sliced onions.
- e.Drizzle with 1-2 tablespoons of the fresh mint chutney.
- f.Sprinkle a pinch of chaat masala over the filling for an extra tangy kick.
- g.Roll the paratha tightly. Secure with a toothpick or wrap the bottom half in parchment paper.
- h.Serve immediately with extra lemon wedges and any remaining chutney on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender tikka, always use chicken thighs. They remain juicy even after charring.
- 2Marinating the chicken overnight will yield the most flavorful and tender results.
- 3Don't overcrowd the pan when cooking chicken. This ensures it sears and chars properly rather than steaming.
- 4Resting the paratha dough is non-negotiable for soft, pliable wraps that don't tear.
- 5For a smoky, restaurant-style flavor, place cooked chicken in a bowl, add a small steel cup with a piece of red-hot charcoal, drizzle ghee on the charcoal, and cover immediately for 2-3 minutes.
- 6To save time, prepare the chutney and marinate the chicken a day in advance.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer or firm tofu, cut into cubes. Reduce the marination time to 30 minutes.
Milder FlavorMilder Flavor
For a creamier, less spicy version (Malai Tikka), replace red chili powder with black pepper and add 2-3 tablespoons of heavy cream or cashew paste to the marinade.
Quick VersionQuick Version
If you're short on time, use store-bought whole wheat tortillas or rotis instead of making parathas from scratch.
Added VeggiesAdded Veggies
Sauté sliced bell peppers and onions and add them to the roll along with the chicken for extra crunch and nutrition.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
Sustained Energy Release
The whole wheat parathas are rich in complex carbohydrates and fiber, which provide a steady supply of energy and help in maintaining digestive health.
Gut-Friendly Probiotics
The use of dahi (yogurt) in the marinade introduces beneficial probiotics that support a healthy gut microbiome and aid digestion.
Rich in Antioxidants
Spices like turmeric, ginger, and garlic, along with fresh herbs like mint and coriander, are packed with antioxidants that help combat oxidative stress in the body.
Frequently asked questions
A single homemade Chicken Tikka Roll contains approximately 500-550 calories, depending on the amount of oil used and the size of the paratha. This makes it a substantial and satisfying meal.