Chicken Tikka Roll Paratha Recipe

 

Ingredients for tikka masala: 

3 tbsp. cumin seeds

3 tablespoons coriander seeds

2 teaspoons of black peppercorns

15 to 20 red peppers

1-2 Bay leaves

5 to 6 black cardamom

Green cardamoms, 5 to 6

2 sticks of cinnamon

5 to 6 Cloves

Chaat masala (2 tbsp) and red chilli powder (1 tbsp)

12 tsp. of ginger powder

1/8 teaspoon of garlic powder

12 tbsp. each of turmeric and nutmeg

12 teaspoon Mace

Ingredients in chicken tikka rolls:

700g Boneless Chicken

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 big onion, diced finely

2 to 3 green peppers

1- to 2-tbsp Lemon juice

1-2 TBS Yoghurt

Salt as desired

1-2 tbsp. of oil

a one huge tomato, thinly sliced

tbsp. Tikka masala, two

Directions for tikka masala: 

Add cumin, coriander, black pepper, red chilies, and bay leaf to a skillet and cook for one minute.

Put this in a food processor together with the green and black cardamoms, cloves, mace, and nutmeg.

Then, re-grind it thoroughly by adding chaat masala, red chilli powder, ginger powder, garlic powder, and turmeric.

The tikka masala is prepared. It can be kept for up to two or three months in an airtight jar.

Instructions for making chicken tikka rolls:

 Combine the chicken, yoghurt, salt, tikka masala, ginger and garlic paste, lemon juice, and green chilies in a bowl. Marinate for one to two hours.

Onions should be added to hot oil and sautéed for two to three minutes.

Cook the chicken in the marinade for 5 to 6 minutes.

Till the chicken is tender, cover the lid.

After one minute of smoking, extinguish the flame and let the item cool.

Make a roll by adding some tikka filling to a roll patti.

Can be frozen for up to three weeks in a zip-top bag.

Fry till golden brown in hot oil in a pan.

Serve with sauce or chutney.