Chicken Roll
Chicken Roll
Ingredients
- Chicken boneless pieces ½ kg
- Salt to taste
- Garam Masala 1 tsp
- Turmeric powder ½ tsp
- Red chili powder 1 tsp
- Vinegar 1 tbsp
- Lemon juice 1 tbsp
- Yogurt 1 cup
- Black pepper a pinch
- Dry fenugreek leaves a pinch
- Ginger garlic paste 1 tsp
- Oil 2 tbsp
- Other ingredients
- Yogurt 6 tbsp
- Mint leaves chopped 2 tbsp
- Coriander chopped 4 tbsp
- Onion sliced 1
Method
- Fry the parathas. Set aside. For the chicken filling, combine everything (except oil) in a mixing bowl and marinate for few hours. Heat oil in a pan and add the marinated chicken. Stir and cook it covered till done.Let all water evaporate. Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on the coal and cover the pan with the lid for about 10 minutes. After 10 minutes, remove the coal and your filling is ready for paratha rolls. Take a tbsp of yogurt and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it, serve with a chutney.
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