Chicken Tikka Paratha Rolls are the ultimate street food delight, bringing together the smoky, spiced flavor of chicken tikka and the buttery, flaky paratha. Perfect for lunch, dinner, or even as a snack, this dish is packed with succulent chicken marinated in spices and yogurt, wrapped in soft, hot parathas. Topped with fresh veggies and tangy chutney, each bite is a burst of flavor that’s hard to resist.
Ingredients
For Chicken Tikka:
- 500g boneless chicken breast, cut into strips
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- Salt to taste
For Paratha:
- 2 cups whole wheat flour
- 2 tbsp oil
- Water (as needed)
- Salt to taste
For Assembly:
- 1 small onion, thinly sliced
- 1 small cucumber, thinly sliced
- 1 small tomato, thinly sliced
- Fresh coriander leaves, chopped
- Green chutney or mint chutney
- Lemon wedges (optional)
Steps
1. Marinating the Chicken:
In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, oil, and salt. Mix well to form a smooth marinade. Add the chicken strips and ensure they are evenly coated with the marinade. Cover the bowl with cling wrap and refrigerate for at least 1 hour, preferably overnight, for the flavors to develop.
2. Preparing the Parathas:
While the chicken marinates, prepare the paratha dough. In a mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 20-30 minutes. Once rested, divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin. Heat a tawa (griddle) over medium heat and cook each paratha, flipping occasionally and applying oil on both sides, until golden brown and slightly crispy.
3. Grilling the Chicken Tikka:
After marination, heat a grill pan or outdoor grill over medium-high heat. Thread the chicken strips onto skewers, if using a grill, or simply place them on the grill pan. Grill the chicken for 5-7 minutes on each side until fully cooked and slightly charred. You can also use a regular pan to cook the chicken if a grill is unavailable. Once done, set the chicken aside.
4. Assembling the Rolls:
Lay a paratha flat on a plate and spread a generous amount of green chutney or mint chutney over the surface. Place a few chicken tikka strips in the center of the paratha. Top with sliced onions, cucumbers, tomatoes, and fresh coriander leaves. Drizzle some lemon juice on top for extra tanginess.
5. Rolling It Up:
Gently fold the sides of the paratha over the filling and roll it tightly to form a wrap. Secure it with parchment paper or foil for easy handling. Repeat the process with the remaining parathas and chicken tikka.
6. Serve and Enjoy:
Serve the Chicken Tikka Paratha Rolls immediately with extra chutney or a side of yogurt for dipping. Enjoy these rolls warm as a snack or a main meal!
Tips For Variations
- Vegetarian Version: Replace the chicken with paneer (Indian cottage cheese) for a delicious vegetarian alternative.
- Spice Level: Adjust the red chili powder according to your spice tolerance. You can also add green chilies for an extra kick.
- Paratha Variety: Swap regular parathas with laccha parathas or even whole-grain tortillas if you want a healthier twist.
- Sauce Customization: Instead of green chutney, try using a yogurt-based raita, garlic mayo, or even hummus for a different flavor profile.
- Additional Veggies: Add sautéed bell peppers or pickled onions for extra crunch and flavor.
- Keto-Friendly: For a low-carb option, use lettuce wraps instead of parathas to make it keto-friendly.
- Smoky Flavor: Give the chicken a more authentic tandoori flavor by using a charcoal-smoking method at home.
- Cheesy Rolls: Add a slice of melted cheese inside the roll for a creamy texture.
Macros (Per Roll)
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fats: 10g
- Fiber: 5g
FAQs
- Can I use store-bought parathas instead of making them from scratch?
- Yes, you can absolutely use store-bought parathas to save time. Just heat them up according to the package instructions, and they’ll work perfectly for the rolls.
- How long can I store the chicken tikka?
- Once cooked, the chicken tikka can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a pan before assembling the rolls.
- Can I bake the chicken tikka instead of grilling?
- Yes, you can bake the marinated chicken at 200°C (390°F) for about 20-25 minutes, turning halfway through to ensure even cooking and slight charring.
- What can I serve with these rolls?
- Chicken Tikka Paratha Rolls are great on their own but pair well with mint chutney, yogurt dip, or even a tangy tamarind sauce. A side of fresh salad or masala fries also complements the rolls.
- Can I make the rolls ahead of time?
- It’s best to assemble the rolls fresh, but you can prepare the components (parathas and chicken tikka) ahead of time. Reheat them before assembling to keep the rolls warm and fresh.
Chicken Tikka Paratha Rolls: A Flavorful Fusion of Indian Street Food and Classic BBQ
Ingredients
For Chicken Tikka:
- 500 g boneless chicken breast cut into strips
- ½ cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- Salt to taste
For Paratha:
- 2 cups whole wheat flour
- 2 tbsp oil
- Water as needed
- Salt to taste
For Assembly:
- 1 small onion thinly sliced
- 1 small cucumber thinly sliced
- 1 small tomato thinly sliced
- Fresh coriander leaves chopped
- Green chutney or mint chutney
- Lemon wedges optional
Instructions
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, oil, and salt. Mix well to form a smooth marinade. Add the chicken strips and ensure they are evenly coated with the marinade. Cover the bowl with cling wrap and refrigerate for at least 1 hour, preferably overnight, for the flavors to develop.
- While the chicken marinates, prepare the paratha dough. In a mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 20-30 minutes. Once rested, divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin. Heat a tawa (griddle) over medium heat and cook each paratha, flipping occasionally and applying oil on both sides, until golden brown and slightly crispy.
- After marination, heat a grill pan or outdoor grill over medium-high heat. Thread the chicken strips onto skewers, if using a grill, or simply place them on the grill pan. Grill the chicken for 5-7 minutes on each side until fully cooked and slightly charred. You can also use a regular pan to cook the chicken if a grill is unavailable. Once done, set the chicken aside.
- Lay a paratha flat on a plate and spread a generous amount of green chutney or mint chutney over the surface. Place a few chicken tikka strips in the center of the paratha. Top with sliced onions, cucumbers, tomatoes, and fresh coriander leaves. Drizzle some lemon juice on top for extra tanginess.
- Gently fold the sides of the paratha over the filling and roll it tightly to form a wrap. Secure it with parchment paper or foil for easy handling. Repeat the process with the remaining parathas and chicken tikka.
- Serve the Chicken Tikka Paratha Rolls immediately with extra chutney or a side of yogurt for dipping. Enjoy these rolls warm as a snack or a main meal!