Tuesday , October 11 2016
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Tandoori Chicken Roll



Chicken boneless cubes 250 gm
Black pepper 1/2 tsp (freshly crushed)
Tandoori Masala 1 tbsp
Lemon juice 2 tsp
Curd 2 tbsp beaten
Kasoori Methi 1 tsp
Garlic paste 1 tbsp
Butter/Ghee/Oil as required
Orange food colour 2 pinches, optional
Salt to taste
Coal 3-4 pieces
Green Chutney or Mayonnaise as required (optional)

For the Roti/Paratha:
Wheat Flour 1 cup
All purpose flour (Maida) 1 cup
Salt to taste
water as needed


In a mixing bowl, add cubed chicken, black pepper, curd, Tandoori masala, garlic paste, Kasuri methi, food colour, salt and lemon juice, mix well.

Marinate in the refrigerator for 25-30 minutes.

For the Roti/Paratha:

In a bowl, mix all wheat flour, purpose flour and salt.

Add required water slowly and knead into a smooth dough.

Cover the dough with a wet muslin cloth or cling film.

Keep the dough aside for half an hour.

Divide dough into small balls and roll them out into a circular disc on floured surface.

Apply ghee/butter and Make thick, square Paratha / Roti.

Cook the Roti/Paratha on a griddle (Tava)/ pan until half done.

Apply Ghee /oil / Butter and fry from both sides. Repeat with all the dough balls.

If you like you can cook the Paratha/Roti without ghee or butter.

For the Filling:

Heat a Pan Melt 2 tbsp butter and fry the marinated chicken pieces for 10-15 minutes or until done.

Heat the coal pieces on a open flame.

Take the burning coals on a piece of bread/Roti or aluminium foil and place it on the cooked chicken, now drizzle a few drops of oil over it.

Immediately cover and let it sit for 5 minutes. This will give a “Smokey Flavour” to the chicken.

Now take a Roti/Paratha and spread a layer of green chutney or Mayonnaise over it.

Add the prepared chicken mixture and roll it.

Repeat with the remaining Paratha/Roti and serve Chicken Rolls with tomato ketchup / Green Chutney /Mayonnaise Mint Dip.

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