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6 chicken tikka paratha rolls on a wooden cutting board garnished with cilantro. Rolls are golden and flakey and filled with red and juicy chicken tikka boti and chutneys. Picture from an angle to show the inside of the rolls

CHICKEN TIKKA PARATHA ROLLS RECIPE


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5 from 7 reviews

  • Author: Zoha
  • Total Time: 60 min+ with marination
  • Yield: 6 paratha rolls

Description

Delicious flaky paratha rolls filled with smoky and spicy chicken tikka boti, a yogurt mayo sauce, and sweet and tangy chutneys


Ingredients

Chicken Tikka:

  • 1 lb chicken tenders cut into cubes (about 5-6 tenders)
  • 4 tbsp plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp ginger & garlic paste
  • 1 to 1.5 teaspoon salt according to your preference
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1-2 tsp chili powder (or cayenne)
  • ½ tsp chaat masala
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • Optional: 1/4 tsp of orange food color (I use this one)

Yogurt mayo sauce:

  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne or red chili powder
  • 1/2 tsp paprika

Green chutney (this will make excess; you can also use store-bought):

  • 1 cup fresh cilantro / coriander leaves
  • ½ cup fresh mint leaves
  • 1 tsp cumin seeds
  • 1-2 green chilis (serrano preferred)
  • 2 garlic cloves
  • ¼ tsp salt
  • ¼ cup yogurt
  • 2-4 tablespoon of water, as needed

Assembly:

  • 6 frozen parathas (I use Dawn or Kawan flakey parathas)
  • Tamarind chutney (I use store-bought)
  • 1/4 onion, thinly sliced
  • 2 tbsp fresh cilantro, chopped

Instructions

Chicken Tikka:

  • Cut the chicken into 1-2" cubes and mix with all ingredients in a bowl thoroughly. Cover and rest for at least 1 hour
  • Turn your oven on the broiler setting and place the rack in the topmost shelf
  • Thread the chicken onto 4-5 skewers (if using wooden skewers, first soak them in water so they don't burn). Place the skewers onto a baking dish such that the chicken is suspended in the air
  • Place the pan in the oven and broil for 7-8 minutes. The skewers should be about ~6" away from the broiler. Flip the skewers to the other side and broil for another 7 minutes until the chicken is nicely charred
  • Remove from the oven and rest for 5 minutes. Then remove the chicken from the skewers and roughly chop into bite size pieces (or according to your preference). Toss the chicken in its juices on the chopping board to soak up all the flavor

Yogurt Mayo Sauce:

  • Mix all the ingredients in a clean bowl to make the yogurt sauce

Green Chutney:

  • Add the ingredients to a blender and blend until a smooth chutney is formed. You can add more water if needed to bring the chutney to your desired consistency

Assembly:

  • Cook the parathas on the stove top according to package instructions. They should be light golden and flaky
  • Working one paratha at a time, first spread a generous layer of the yogurt mayo sauce. Then spread on the chicken tikka boti in a line down the middle of the paratha. Sprinkle over some thinly sliced onion, and drizzle over 1-2 tsp each of the green chutney and tamarind chutney. Lastly sprinkle over some chopped cilantro. Carefully roll up the paratha into a tight roll
  • Right before serving, air fry the paratha rolls at 325F for just 3-4 minutes until they become crispy again
  • Serve and enjoy!

Video Tutorial:

[adthrive-in-post-video-player video-id="yQdOq2jE" upload-date="2024-03-25T00:07:27.000Z" name="Chicken Tikka Paratha Rolls" description="How to make Pakistani Chicken Tikka Paratha Rolls" player-type="default" override-embed="default"]

 

Notes

  • Store the paratha rolls in an airtight container at room temperature for ~1 day or in the fridge for 3-5 days
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Category: Dinner
  • Cuisine: Pakistani