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Chicken Tikka Roll

Chicken Tikka Roll

Cooking Time

Preparation Time : 40

Cook Time : 15

Total Time : 55


Serves 2

  • Roll - 1 cup atta (whole wheat flour)

  • 1/2 tsp. salt or to taste

  • 1 tbsp. oil to knead

  • 2 eggs, beaten well with a pinch of salt

  • 1 onion, cut into roundels

  • 1/2 cup mint chutney

  • 2 tbsp. oil to shallow fry

  • Tikka - 1 cup chicken cubes

  • 1/2 tsp. salt or to taste

  • 1 tbsp. vinegar

  • 1/2 cup yoghurt

  • 1/4 tsp. turmeric powder

  • 1 tsp. red chili powder

  • 1/2 tsp. garam masala powder

  • 1 tsp. coriander powder


  • 01

    Soak the skewers in the water for an hour.

  • 02

    In a bowl, mix together all the ingredients mentioned under TIKKA. Dip the chicken cubes in it and marinate for a couple of hours (preferably overnight).

  • 03

    Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2-3 equal portions.

  • 04

    Thread the marinated chicken cubes in the skewers. Heat 1 tbsp. of oil in a grilled pan and fry the chicken tikkas on all sides till well browned. Drain and keep aside.

  • 05

    Roll out each portion of the dough into a circle, just like chapattis. Heat a little oil in a tawa / griddle and fry the chapattis one at a time on both sides till slightly cooked.

  • 06

    Add a ladle of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti.

  • 07

    Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the remaining ones in the same way.

  • 08

    To assemble, take a paratha and spread some of the mint chutney. Place few chicken tikka pieces lengthwise and spread some onion rings on the egg side of the parathas.

  • 09

    Gently roll over and secure with a piece of an aluminium foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.



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