Ingredients for Chicken paratha roll :-
For filling material:-
- 500gm
- boneless chicken breast, cut into cubes
- 1 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1 tbsp. juice of half a lemon
- 1 tsp. ground cumin powder (jeera powder)
- 1/4 tsp. turmeric powder
- 1/2 tsp. chilli powder
- 1/2 tsp. salt
- 2 tbsp. yogurt
- 1 tbsp. tandoori masala
- 1 tbsp. tomato paste puree
- 1 tbsp. butter
- 1 1/2 cup all-purpose flour
- (you can mix half all purpose and half atta if you like)
- 2 tbsp. ghee or oil
- (a bit extra for rolling and cooking)
- 1 tsp. salt
- warm water or milk
For chicken paratha roll:-
- Onion rings
- Tamarind chutney recipe
- Mint chutney
- Sauce
- Ketchup
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Chicken paratha roll |
Methods for preparation of Chicken paratha roll
A. For chicken filling:-
1.Mix the chicken with all the ingredients except for the butter or oil. Allow to marinate if possible for at least of 30 minutes (longer if possible, up to overnight is fine).
2.Heat half the butter or oil in the frying pan or tawa. Put heat to high and add, HALF of the marinated chicken (avoid adding the excess marinade, let it remain in the bowl).
3. Stir-fry on high heat to make sure the chicken cubes are seal so they remain moist and tender. As soon as all sides are seal (takes about 3-5 minutes) turn the chicken out into a bowl and keep it covered.
4.Add the rest of the butter or oil in the pan. When hot, add the remaining half of the marinated chicken. Repeat the same process, stir-fry on high heat for about 3-5 minutes.
2.Heat half the butter or oil in the frying pan or tawa. Put heat to high and add, HALF of the marinated chicken (avoid adding the excess marinade, let it remain in the bowl).
3. Stir-fry on high heat to make sure the chicken cubes are seal so they remain moist and tender. As soon as all sides are seal (takes about 3-5 minutes) turn the chicken out into a bowl and keep it covered.
4.Add the rest of the butter or oil in the pan. When hot, add the remaining half of the marinated chicken. Repeat the same process, stir-fry on high heat for about 3-5 minutes.
5.Now, put back the first batch of cooked chicken into the pan with the second batch and mix together. Turn the heat down to medium. Pour any leftover juices or marinade and all it to cook with the chicken for 2 minutes while stirring . This will allow the chicken to have a moist coating.
6. Cover the pan, put heat to low. Allow steam for another 2 minutes whilst covered, to make sure everything is alright.
7. Adjust salt and spice to taste.
8.Turn off the heat .
B. To make paratha:-
1.Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.
2.Once it's kneaded, divide the dough into small balls.
6. Cover the pan, put heat to low. Allow steam for another 2 minutes whilst covered, to make sure everything is alright.
7. Adjust salt and spice to taste.
8.Turn off the heat .
B. To make paratha:-
1.Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.
2.Once it's kneaded, divide the dough into small balls.
3. Dust the surface with flour, roll the ball, add 1 tsp oil. Dust flour and roll it like a roll, stretch and beat on the surface, then roll it like snail.
4.heat the flat pan.
5. roll the dough and place it on the flat pan, cook one side and turn, 6.add oil on both sides and cook till golden.
2. Put cooked chicken on it and garnish with salad.
3. Now roll it and wrap in butter paper.
Your chicken Paratha roll is ready. Serve with ketchup and green chatney.
5. roll the dough and place it on the flat pan, cook one side and turn, 6.add oil on both sides and cook till golden.
C. To make paratha roll:-
1. Now take a paratha, pour 2-3 spoon of mint chutney , tamarind chutney on it ( length wise).2. Put cooked chicken on it and garnish with salad.
3. Now roll it and wrap in butter paper.
Your chicken Paratha roll is ready. Serve with ketchup and green chatney.
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