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Chicken Paratha Roll Recipe

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4.4 from 2 reviews

This Chicken Paratha Roll recipe features tender, marinated chicken cooked to perfection and wrapped in warm, flaky parathas. Accompanied by a spicy yogurt chutney and fresh onion-mint salad, it’s a flavorful and satisfying street-food inspired dish perfect for lunch or dinner. The chicken is either sautéed or grilled, and a unique smoky aroma is added by infusing with hot coal for an authentic touch.

Ingredients

Chicken Marinade

  • 1 lb Chicken, cut into 1-inch pieces
  • 1/2 cup Yogurt
  • 2 tbsp Lemon Juice (about half a lemon)
  • 1 tsp Red Chili Powder
  • 1 tsp Salt
  • 1.5 tsp Ginger Paste
  • 1.5 tsp Garlic Paste
  • 1 tsp Garam Masala
  • 1 tsp Green Chili Paste or 2-3 minced green chilies
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder

Cooking

  • Oil for sautéing or grilling
  • 1 piece of coal for smoking (optional)
  • Wooden skewers soaked in water if grilling
  • 6 Store-bought parathas (4 if you prefer a very stuffed roll), cooked per package instructions

Yogurt Chutney

  • 1 cup Yogurt
  • 1/2 tbsp Red Chili Powder
  • 1/2 tbsp Cumin Powder
  • 1/2 to 3/4 tsp Salt
  • 1 tbsp Lemon Juice
  • 2-3 Green Chilies
  • 4-5 Mint Leaves
  • 1 tsp Chaat Masala

Onion Mint Mix

  • 1 Onion, thinly sliced
  • 2 tbsp Mint, chopped

Instructions

  1. Marinate the Chicken: Cut the chicken into 1-inch pieces and combine with yogurt, lemon juice, red chili powder, salt, ginger paste, garlic paste, garam masala, green chili paste, cumin powder, and coriander powder. Mix well and marinate for at least 2 hours or preferably overnight. For quicker marination, cut chicken into smaller pieces.
  2. Cook the Chicken: Heat 2-3 tablespoons of oil in a sauté pan over medium heat. Cook the marinated chicken, stirring occasionally until fully cooked. Alternatively, thread chicken pieces onto soaked wooden skewers and grill until done, turning to cook all sides evenly.
  3. Infuse Smoke Flavor (Optional): Heat a piece of coal until red hot. Place the coal on a small piece of onion skin or aluminum foil inside the sauté pan with the cooked chicken. Drizzle with a little oil, immediately cover the pan airtight, and allow the smoke to infuse for several minutes until it dissipates.
  4. Prepare the Chutney: In a mini blender, combine half of the yogurt (1/2 cup) with red chili powder, cumin powder, salt, lemon juice, green chilies, mint leaves, and chaat masala. Blend until smooth. Stir in the remaining yogurt to prevent dilution and adjust seasoning to maintain a spicy kick.
  5. Onion and Mint Mix: Thinly slice the onion and soak it in cold water for 30 minutes to reduce bitterness. Drain well and mix with chopped mint leaves.
  6. Assemble the Roll: Lay a cooked paratha on a clean surface. Create a line of cooked chicken pieces along the center, layer with the onion-mint mixture, then spread the yogurt chutney on top. Roll the paratha tightly and wrap in foil or paper. Serve warm with extra chutney, fries, or garlic mayo if desired.
  7. Reheating Tip: To enjoy the roll later, reheat the wrapped paratha roll in the oven for a delicious result.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Soaking the onion in cold water reduces its sharpness and bitterness for a mellower taste.
  • The coal smoking step adds authentic smoky flavor but is optional.
  • Use wooden skewers soaked in water if grilling to prevent burning.
  • Adjust green chili and red chili powder quantities to control spiciness.
  • Serve with sides like French fries or garlic mayonnaise for a complete meal.
  • Reheating wrapped rolls in the oven preserves crispness and warmth.

Find it online: https://marthatasty.com/chicken-paratha-roll-recipe/