Description
Chicken Tikka Paratha Rolls are a flavorful and satisfying meal that combines tender, spicy chicken tikka with flaky parathas, yogurt mayo sauce, and vibrant green chutney. This recipe features marinated chicken broiled to smoky perfection, wrapped in cooked parathas, and finished with a quick air fry for a crispy texture. Perfect for a delicious lunch or dinner, these rolls are layered with tangy tamarind and fresh herbs for a burst of authentic Indian flavors.
Ingredients
Chicken Tikka Marinade
- 1 lb chicken tenders, cut into 1-2" 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 tsp salt (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1-2 tsp chili powder or cayenne pepper
- ½ tsp chaat masala
- ¼ tsp garam masala
- ¼ tsp turmeric powder
- Optional: ¼ tsp orange food color
Yogurt Mayo Sauce
- ½ cup plain yogurt
- ¼ cup mayonnaise
- ½ tsp garlic powder
- ½ tsp cayenne or red chili powder
- ½ tsp paprika
Green Chutney
- 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 tbsp water (as needed)
Assembly & Additional Ingredients
- 6 frozen parathas (such as Dawn or Kawan flaky parathas)
- Tamarind chutney (store-bought or homemade, as desired)
- ¼ onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- Marinate the Chicken: Cut the chicken tenders into 1-2 inch cubes. In a large bowl, combine chicken with plain yogurt, lemon juice, olive oil, ginger & garlic paste, salt, cumin powder, coriander powder, chili powder, chaat masala, garam masala, turmeric powder, and optional food coloring. Mix thoroughly to coat all pieces and cover the bowl. Let it rest in the refrigerator for at least 1 hour to absorb all the flavors.
- Preheat the Broiler: Set your oven to the broiler setting and place the rack in the highest position, approximately 6 inches from the heat source.
- Prepare Skewers: Thread the marinated chicken pieces onto 4 to 5 skewers. If using wooden skewers, soak them in water beforehand to prevent burning. Place the skewers on a baking dish so the chicken pieces are suspended above the surface, allowing even cooking.
- Broil the Chicken: Place the baking dish with skewers under the broiler. Broil for 7-8 minutes, then carefully flip the skewers to cook the other side for another 7 minutes. Look for nicely charred and cooked chicken pieces.
- Rest and Chop: Remove the chicken from the oven and let it rest for 5 minutes. Then carefully slide the chicken off the skewers and chop into bite-sized pieces. Toss the pieces gently in their own juices to retain flavor and moisture.
- Prepare Yogurt Mayo Sauce: In a clean bowl, mix together plain yogurt, mayonnaise, garlic powder, cayenne or red chili powder, and paprika until smooth. Set aside for assembly.
- Make the Green Chutney: Add fresh cilantro, mint leaves, cumin seeds, green chilis, garlic cloves, salt, yogurt, and water to a blender. Blend until you get a smooth chutney. Add water gradually to reach your preferred consistency.
- Cook Parathas: Heat a skillet on the stovetop and cook each frozen paratha according to the package instructions until they turn light golden and flaky on both sides.
- Assemble the Rolls: Work with one paratha at a time. Spread a generous layer of the prepared yogurt mayo sauce down the center. Add a line of the chopped chicken tikka, then sprinkle thinly sliced onions. Drizzle 1-2 teaspoons each of green chutney and tamarind chutney over the chicken. Top with chopped fresh cilantro. Carefully roll the paratha tightly to form a roll.
- Final Crisping in Air Fryer: Preheat an air fryer to 325°F (163°C). Place the assembled paratha rolls in the air fryer basket and cook for 3-4 minutes until the rolls become crispy again.
- Serve: Remove from the air fryer and serve immediately while warm and crispy. Enjoy your flavorful Chicken Tikka Paratha Rolls!
Notes
- If wooden skewers are not available, you can broil chicken pieces on a wire rack placed over a baking tray.
- You can adjust the chili powder and cayenne according to your heat preference.
- Store leftover chutney and yogurt sauce separately in airtight containers in the refrigerator for up to 2 days.
- For a vegetarian version, substitute chicken with paneer or grilled vegetables marinated in the same spices.
- Ensure parathas are cooked fully before assembly so they are soft and pliable for rolling.
- The air fryer step is optional but highly recommended to restore the crispiness of the paratha after rolling.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Indian
