Chicken Tikka Paratha Rolls
Chicken Tikka Paratha Rolls are smoky, spiced chicken tikka wrapped in warm, flaky paratha with crunchy onions, fresh coriander, and tangy green chutney. They come together in under 40 minutes and deliver bold, restaurant-quality flavor right at home. Perfect for lunch, dinner, or as part of a festive Iftar spread.
Equipment
- Large mixing bowl
- Non-stick skillet or cast iron pan
- Tongs
- Small dry pan for warming parathas
Ingredients
- 500 g chicken breast cut into bite-sized cubes
- 3 tablespoons plain full-fat yogurt
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon chili powder adjust to taste
- 1 teaspoon salt or to taste
- 2 tablespoons oil for cooking
- 4 large parathas store-bought or homemade
- 1 medium red onion thinly sliced
- 1 small handful fresh coriander roughly chopped
- 4 tablespoons green chutney or substitute with yogurt sauce
- 4 wedges lemon for serving
Instructions
- In a large mixing bowl, combine yogurt, lemon juice, garlic paste, ginger paste, smoked paprika, cumin powder, coriander powder, garam masala, chili powder, and salt. Mix well until a smooth marinade forms.
- Add the chicken cubes to the marinade and toss until every piece is thoroughly coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 8 hours for deeper flavor.
- Heat 2 tablespoons of oil in a non-stick skillet or cast iron pan over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Do not overcrowd the pan; cook in batches if needed.
- Cook the chicken for 5 to 6 minutes, turning occasionally with tongs, until the pieces are slightly charred at the edges and cooked through to an internal temperature of 165 degrees Fahrenheit. Remove from heat and let rest for 2 to 3 minutes.
- Heat a separate dry pan over medium heat. Warm each paratha for 30 to 45 seconds per side until soft, pliable, and lightly toasted. Keep warmed parathas wrapped in a clean kitchen towel to retain their softness.
- Lay a warm paratha flat on a clean surface. Spread 1 tablespoon of green chutney evenly across the center. Add a generous portion of chicken tikka down the middle, then layer on sliced red onion and fresh coriander. Finish with a squeeze of fresh lemon juice over the filling.
- Fold one edge of the paratha over the filling, tuck in both sides, and roll firmly into a tight wrap. Cut in half at an angle if desired and serve immediately while warm. Repeat with the remaining parathas and filling.
Notes
For best results, marinate the chicken overnight in the refrigerator. Cook on high heat to achieve authentic charred edges. Store cooked chicken tikka and parathas separately in airtight containers in the refrigerator for up to 3 days. The chicken freezes well for up to 2 months. Do not freeze assembled rolls as the paratha will become soggy. Reheat chicken in a hot skillet with a splash of water before assembling fresh rolls.