Chicken Paratha Roll Recipe

Mix the chicken with the yogurt, tikka masala, ginger-garlic paste, lemon juice and salt. Cover and refrigerate.

⏱ 60 min

Meanwhile, knead the maida, atta and salt with warm milk into a soft dough, rub with a little ghee, cover and rest.

⏱ 30 min

Stir the grated garlic into the mayonnaise. Blend the yogurt, mint, green chillies and salt into a thick chutney.

Heat the oil in a pan on high. Add the chicken in one layer and sear, turning, until charred at the edges and cooked through with no liquid left.

⏱ 10 min

For smoke, put a small cup on the chicken, place a red-hot coal in it, drizzle a few drops of oil on the coal and cover the pan tightly.

⏱ 3 min

Divide the dough into 4. Roll each thin, brush with ghee, pleat it like a fan, coil into a spiral and roll out again into a thin 22 cm round.

Cook each paratha on a hot tawa, brushing with ghee and pressing, until golden, crisp and flaky on both sides. Crush it lightly between your palms to open the layers.

⏱ 4 min

Spread garlic mayo and mint chutney over each paratha, line chicken down the middle, add onion, coriander and a pinch of chaat masala, then roll tightly and wrap the bottom half in butter paper.