Friday, 14 December 2012

Chicken Roll

Chicken Roll, is a wonderful masaledar dish includes a parantha with chicken filling. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. Goes great for lunch or dinner.


16 Oz Chopped Chicken
½ Cup Curd
1 tbsp Minced Ginger
1 tbsp Minced Garlic
1 tsp Red Chili Powder
1 tbsp Chili Sauce
1 tbsp Tomato Ketchup/ Hot and sweet Maggie Sauce
1 tsp Salt
1 big Onion Sliced
1 tbsp Chaat Masala
1 Cup Green Bell Pepper Sliced
2 tbsp Oil 
½ tsp Garam Masala
Cilantro Leaves for garnish

1 Cup Wheat Flour
1 tsp Salt
1 tsp Oil
Water to Kneed Dough


1) Take a bowl, Add in Flours, Salt, Oil and mix well. Kneed with water to make a medium hard consistency. Let the dough rest for half an hour. Then take a flour ball and roll to make parantha. Cook on both sides with little bit oil.

2) In a bowl marinate Chicken with Curd, Garam Masala, Ginger, Garlic, Salt, Coriander powder, Ketchup, Chili Sauce. Let the marinate rest for an hour at leastIn a pan, heat the oil on medium flame and once hot add in the marinated chicken.

3) Cook covered on medium high flame till chicken cooks and liquid evaporated to becomes a bit dry. Stir in between to prevent from sticking at the bottom.

4) Add in sliced onions and bell pepper. Stir well and cook for another 5 minutes.

5) Once done, Take parantha put some chicken inside. Garnish with Cilantro and Chaat Masala, Roll and serve.

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