How to store Chicken Tikka Paratha Rolls

You can keep the paratha rolls in an airtight container at room temperature for ~1 day, or in the fridge for 3-5 days. Reheat them in the air fryer at 300F until they are warm and crispy.

Can I prepare these Chicken Tikka Paratha Rolls ahead of time?

You can prepare the chicken, sauce and condiments in advance, but I recommend cooking the parathas and assembling the rolls when you're ready to serve for the best results.

Should I individually wrap the rolls?

If you want, you can wrap each roll in wax paper individually. However, I don't find this necessary so I typically skip this step.

Chicken Tikka Paratha Rolls

Name: CHICKEN TIKKA PARATHA ROLLS RECIPE
Prep time: 30 min
Cook time: 30 min
Total time: PT-480259H31M13S
Cuisine: Pakistani
Ingredients: 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); 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; 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; 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

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:

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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