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Chicken paratha rolls
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Chicken Paratha Roll

Course Main Course
Cuisine Pakistani
Author Sarah Mir

Ingredients

  • 6 Store-bought parathas cooked per package instructions (4 if you like very stuffed rolls)

Marinade for Chicken

  • 1 lb Chicken
  • ½ cup Yogurt
  • 2 tbsp Lemon Juice (half a lemon)
  • 1 tsp Red Chili Powder
  • 1 tsp Salt
  • 1.5 tsp Ginger Paste
  • 1.5 tsp Garlic Paste
  • 1 tsp Garam Masala
  • 1 tsp Green Chili Paste (or 2-3 minced green chilies)
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 piece of coal for smoking (optional)
  • Oil for cooking and/or soaked wooden skewers if barbecuing

Chutney

  • 1 cup Yoghurt
  • ½ tbsp Red Chili Powder
  • ½ tbsp Cumin Powder
  • ½-3/4 tsp Salt
  • 1 tbso Lemon Juice
  • 2-3 Green Chilies
  • 4-5 Mint leaves
  • 1 tsp Chaat Masala

Onions

  • 1 Onion
  • 2 tbsp Mint chopped

Instructions

Chicken

  • Cut the chicken into one inch pieces and add in all the marinade ingredients and leave for a minimum of 2 hours and up to overnight. Tip: if you have less time to marinade then make your chicken pieces smaller.
  • Heat a saute pan and add 2-3 tbsp of oil, cook the chicken sauteeing occasionally until cooked through. If grilling the chicken then simply thread it onto presoaked wooden skewers and grill for a few minutes on each side until cooked through.
  • Heat a piece of coal until you can see hot red spots. Then place the coal on a piece of oil (or an onion skin) inside your sauté pan, drizzle with a little oil and immediately cover the dish with an airtight lid until the smoke dissipates.

Chutney

  • Combine ½ the yoghurt (½ a cup) and all the chutney ingredients in a mini blender and puree. Stir in the remaining yoghurt - this prevent your chutney from getting too watery. Adjust seasoning to taste - this chutney should be spicy.

Onion Mix

  • Thinly slice your onion and soak in cold water for 30 minutes to get rid of any bitterness
  • Drain then mix in the mint.

Assembly

  • Place your paratha on a clean surface, create a line of chicken pieces, layer on the onion mix, and then the chutney. Roll up the paratha and wrap in foil/paper and serve with extra chutney on the side. Fries and Garlic Mayo (recipe in post) are always welcome!
  • You can reheat a wrapped paratha roll in the oven to really yummy effect!

Notes

Servings: I usually comfortably get 6 rolls from this recipe - if you want thicker rolls then you can certainly add more chicken to your roll, but be careful when rolling. 
Paratha: The best store-bought parathas for these rolls are the white flaky kind, not the darker homestyle parathas.