📝 About This Recipe
Transport your taste buds to the bustling streets of Kolkata and Delhi with this iconic Chicken Tikka Roll. Featuring succulent chunks of smoky, charred chicken wrapped in a flaky, buttery paratha, this dish is the pinnacle of Indian street food. The combination of cooling mint chutney, crunchy pickled onions, and a sprinkle of tangy chaat masala creates a flavor explosion that is both comforting and exhilarating.
🥗 Ingredients
For the Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1/2 cup Hung Curd (Thick Greek Yogurt) (ensure all whey is drained)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without extreme heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 tablespoon Mustard Oil (provides an authentic smoky pungent base)
For the Mint Chutney
- 1 cup Fresh Cilantro (packed)
- 1/2 cup Fresh Mint Leaves (stems removed)
- 2-3 pieces Green Chilies (adjust to spice preference)
- 1 tablespoon Lemon Juice (to prevent oxidation and add tang)
- 1/2 teaspoon Black Salt (Kala Namak) (for that classic street food sulfurous kick)
For Assembly and Wrap
- 4 pieces Frozen or Fresh Parathas (Lachha paratha or Malabar paratha work best)
- 1 large Red Onion (thinly sliced into rings)
- 2 teaspoons Chaat Masala (for sprinkling)
- 2 pieces Eggs (whisked with a pinch of salt for the 'Kathi' style coating)
👨🍳 Instructions
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1
In a large mixing bowl, combine the hung curd, ginger-garlic paste, Kashmiri chili powder, garam masala, crushed kasuri methi, mustard oil, and salt. Whisk until smooth.
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2
Add the chicken cubes to the marinade. Ensure every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 4 hours is ideal for maximum tenderness.
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3
Prepare the mint chutney by blending cilantro, mint, green chilies, lemon juice, black salt, and a splash of water until a smooth, thick paste forms. Set aside in the fridge.
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4
Soak the sliced onion rings in ice-cold water with a squeeze of lemon for 10 minutes to make them extra crunchy and remove their raw bite.
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5
Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
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6
Preheat your grill or a heavy-bottomed cast iron skillet over medium-high heat. Lightly oil the surface.
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7
Cook the chicken for 12-15 minutes, turning occasionally, until charred on the edges and cooked through. If using a pan, don't crowd it to ensure the chicken sears rather than steams.
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8
Optional 'Dhungar' method for smokiness: Place a small piece of glowing charcoal in a steel bowl, place the bowl in the chicken container, pour a drop of ghee on the coal, and cover the container tightly for 2 minutes.
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9
Heat a flat tawa or griddle. Cook the parathas according to package instructions until golden and flaky on both sides.
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10
For the authentic 'Kathi' style: Pour 2-3 tablespoons of whisked egg onto the griddle, spread it slightly, and place the cooked paratha directly on top of the wet egg. Press down so the egg sticks to the bread. Flip and cook for 30 seconds.
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11
To assemble, place the paratha (egg side up) on a clean surface. Arrange a generous portion of chicken tikka in a line down the center.
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12
Top with the drained onion rings, a generous drizzle of mint chutney, and a heavy dusting of chaat masala.
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13
Roll the paratha tightly over the filling. Wrap the bottom half in parchment paper or aluminum foil to hold it together and catch any juices.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy under the high heat required for tikka. Don't skip the mustard oil in the marinade—it provides the signature 'zing' found in authentic Indian kebabs. If your chutney is too watery, add a tablespoon of roasted gram flour (besan) or a few roasted peanuts to thicken it. For an extra layer of flavor, squeeze fresh lime juice over the chicken immediately after it comes off the grill. To get the perfect char in a home kitchen, finish the cooked chicken pieces under a broiler for 2 minutes.
🍽️ Serving Suggestions
Serve hot with a side of extra mint chutney and sweet tamarind dates chutney. Pair with a tall glass of chilled Mango Lassi to balance the spices. A side of masala fries or a simple kachumber salad (cucumber and tomato) adds a nice crunch. For a refreshing beverage pairing, try a Masala Thums Up (Cola with chaat masala and lime).