Description
Delicious and vibrant Chicken Tikka Paratha Rolls combining tender, flavorful chicken tikka with soft, flaky paratha flatbreads and fresh vegetable garnishes. Perfect for a quick lunch or dinner, these rolls pack aromatic spices and a creamy yogurt drizzle into an easy, handheld wrap.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/3 cup plain yogurt (or non-dairy yogurt for dairy-free)
- 1 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to spice preference)
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 tbsp fresh cilantro, chopped
- Salt to taste
Additional Ingredients
- 4 paratha flatbreads (store-bought or homemade)
- 1 tbsp vegetable oil (for cooking the chicken)
- 1 small onion, thinly sliced
- 1 tomato, thinly sliced
- 1 cucumber, julienned
- Fresh cilantro leaves for garnish
- ¼ cup yogurt (for drizzling)
- Lemon wedges (optional)
Instructions
- Prepare the Chicken Marinade: In a large bowl, thoroughly mix the yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, paprika, garam masala, chili powder, ground ginger, minced garlic, chopped fresh cilantro, and salt to form a smooth marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces into the marinade and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow flavors to deepen.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 7-10 minutes, stirring and turning occasionally, until the chicken is fully cooked and slightly charred. Alternatively, grill the chicken to enhance the smoky flavor.
- Prepare the Parathas: If using store-bought parathas, cook them as per the package instructions until warm and pliable. For homemade parathas, cook on a hot griddle until golden brown spots appear and they are cooked through.
- Assemble the Rolls: Place a cooked paratha flat on a clean surface. Spoon a generous amount of the cooked chicken tikka into the center. Layer with thinly sliced onions, tomatoes, julienned cucumber, and sprinkle fresh cilantro leaves over the top.
- Add Final Touches: Drizzle a little yogurt over the fillings and squeeze lemon juice to add brightness and creaminess.
- Roll Up: Carefully fold in the sides of the paratha and roll tightly from one end to the other, forming a neat wrap that holds the filling securely.
- Serve: Serve the Chicken Tikka Paratha Rolls immediately while warm, alongside extra yogurt or your favorite chutney for dipping.
Notes
- Marinating overnight enhances the flavors, but marinating for at least 1 hour is sufficient for a quick meal.
- If you prefer less spicy rolls, reduce or omit the chili powder.
- Use non-dairy yogurt to make this recipe dairy-free and vegan-friendly if substituted suitably.
- Grilling the chicken instead of pan-cooking adds a smoky dimension traditional to tikka dishes.
- Parathas can be made ahead and reheated gently on a griddle or pan.
- Adding a chutney like mint or tamarind on the side complements the rolls beautifully.
- These rolls are best served fresh but can be wrapped and refrigerated for up to 24 hours.
