Description
Chicken Tikka Paratha Rolls combine flavorful marinated chicken cooked to perfection with warm, flaky paratha flatbreads, fresh vegetables, and cooling yogurt for a delicious and satisfying wrap perfect for lunch or dinner.
Ingredients
Scale
For the 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
For Cooking
- 1 tbsp vegetable oil (for cooking the chicken)
For the Rolls
- 4 paratha flatbreads (store-bought or homemade)
- 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, combine the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, chili powder, ground ginger, minced garlic, chopped cilantro, and salt. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and toss well to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse deeply.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 7 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and has a slightly charred exterior. Alternatively, you can grill the chicken for an authentic smoky flavor.
- Prepare the Parathas: If using store-bought parathas, cook them according to the package directions until warmed and slightly crispy. If making homemade parathas, cook each one on a hot griddle until golden brown and cooked through.
- Assemble the Rolls: Lay a cooked paratha flat on a clean surface. Place a generous spoonful of cooked chicken tikka in the center. Top with sliced onions, tomatoes, cucumber juliennes, and a sprinkle of fresh cilantro leaves.
- Add Yogurt and Lemon: Drizzle a little yogurt over the vegetables and chicken, then squeeze fresh lemon juice on top to brighten the flavors.
- Roll Up: Fold the sides of the paratha inwards and roll it tightly to form a neat wrap, ensuring the filling stays inside.
- Serve: Serve the Chicken Tikka Paratha Rolls immediately while warm, with extra yogurt or chutney on the side if desired.
Notes
- For best results, marinate the chicken overnight to maximize flavor.
- You can adjust the chili powder quantity to control the spice level.
- Grilling the chicken instead of pan-cooking adds a smoky authentic taste.
- Use dairy-free yogurt options to make this recipe dairy-free.
- Serve with your favorite chutney or additional lemon wedges for extra zing.
