Murgh Malai Tikka Roll
Tender, creamy chicken tikka, marinated in a rich blend of cream, cheese, and mild spices, is grilled to perfection and wrapped in a soft roti. A decadent and satisfying street-food classic that's surprisingly easy to make at home.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Marinade and Chicken
- b.In a large mixing bowl, combine the hung curd, fresh cream, softened cream cheese, ginger-garlic paste, cashew paste, green chili paste, and lemon juice. Whisk vigorously until you have a smooth, lump-free mixture.
- c.Stir in the garam masala, white pepper powder, cardamom powder, and salt. Mix well to fully incorporate the spices into the creamy marinade.
- d.Add the chicken cubes to the bowl. Use your hands or a spatula to ensure every piece is thoroughly coated with the marinade.
- e.Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For the most tender and flavorful results, marinate overnight.
- 2
Step 2
- a.Cook the Murgh Malai Tikka
- b.Heat vegetable oil in a non-stick skillet or pan over medium-high heat. The pan should be hot before adding the chicken.
- c.Carefully place the marinated chicken pieces in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- d.Cook for 8-10 minutes, turning the pieces every 2-3 minutes, until they are golden-brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- e.During the last minute of cooking, brush the chicken pieces with melted butter for a rich, glossy finish.
- f.For a smoky 'tandoori' flavor, you can use tongs to hold the cooked tikka pieces over an open gas flame for 20-30 seconds until lightly charred on the edges.
- 3
Step 3
- a.Assemble the Rolls
- b.Gently warm each paratha on a tawa or flat pan for about 30 seconds per side until soft and pliable.
- c.Lay a warm paratha on a clean surface. Spread 1 tablespoon of mint chutney evenly down the center.
- d.Arrange a quarter of the cooked murgh malai tikka pieces over the chutney in a line.
- e.Top the chicken with a generous amount of thinly sliced onion rings, a sprinkle of chaat masala, and some fresh coriander leaves.
- f.Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to create a secure wrap.
- 4
Step 4
- a.Serve Immediately
- b.Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil to prevent it from unraveling.
- c.Serve the Murgh Malai Tikka Rolls immediately while they are warm, accompanied by extra lemon wedges and a side of mint chutney for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs is highly recommended as their higher fat content ensures the tikka stays juicy and tender.
- 2Hung curd is crucial for a thick marinade that clings to the chicken. If unavailable, hang regular yogurt in a muslin cloth for 1-2 hours to drain excess whey.
- 3Do not overcook the chicken. It cooks quickly, and overcooking will make it tough and dry.
- 4For an alternative cooking method, thread the chicken onto skewers and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
- 5Warming the parathas before rolling makes them soft and flexible, preventing them from tearing during assembly.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or firm tofu. Reduce the marination time to 1-2 hours.
Spicier VersionSpicier Version
Increase the green chili paste to 2 teaspoons and add 1/4 teaspoon of black pepper powder to the marinade for an extra kick.
Add VeggiesAdd Veggies
Add some crunch by including shredded lettuce, thinly sliced capsicum (bell pepper), or pickled onions in the roll during assembly.
Healthier WrapHealthier Wrap
Use whole wheat rotis instead of parathas and use Greek yogurt instead of a mix of cream and cheese to reduce the fat content.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for muscle building, tissue repair, and maintaining overall body function.
Supports Bone Health
The use of hung curd, cream, and cream cheese provides a good amount of calcium, which is vital for strong bones and teeth.
Promotes Gut Health
Hung curd (yogurt) is a natural probiotic that helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Frequently asked questions
One Murgh Malai Tikka Roll contains approximately 450-550 calories, depending on the size of the paratha and the amount of cream and cheese used in the marinade.