Zesty Chicken Tikka Rolls Recipe

About this recipe

Zesty Chicken Tikka Rolls are a delicious Indian snack that combines succulent chicken tikka with the tangy freshness of mint chutney, all wrapped in soft whole wheat flatbreads. Perfect for a satisfying snack or light meal, these rolls pack a punch of flavor with every bite. The chicken is marinated in a blend of aromatic spices and cooked to perfection, while the flatbreads and chutney provide a delightful balance of textures and tastes. With 342 calories and 28 grams of protein per serving, these rolls are as nourishing as they are tasty, making them ideal for maintaining energy throughout the day. Whether you're cooking for your family or treating yourself, these rolls are a crowd-pleasing option that captures the essence of Indian street food in an easy and wholesome way. Serve them with extra chutney or a side salad for a complete experience that’s both satisfying and memorable.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (450 g) Amul Curd Pouch
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• 250 ml Keya Lemon Juice
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 g Protein Chef 32G Protein Sharbati Wheat Bread (No Maida)
• - Coconut Mint Chutney Mix
• - Onion-250 Gms
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil

Instructions

1. 1. Cut the chicken breast into small cubes for even cooking.
2. 2. In a bowl, mix hung curd, ginger garlic paste, red chili powder, garam masala, turmeric, salt, and lemon juice to form a marinade.
3. 3. Add the chicken cubes to the marinade, ensuring they are well-coated, and let it rest for 20 minutes.
4. 4. Heat oil in a pan on medium heat and cook the marinated chicken until tender and slightly charred.
5. 5. Finely slice the onion and chop the coriander leaves while the chicken cooks.
6. 6. Warm the whole wheat flatbreads on a hot griddle until soft and pliable.
7. 7. Spread a layer of mint chutney on each flatbread for a tangy flavor.
8. 8. Layer the cooked chicken pieces on the flatbreads, followed by sliced onions and coriander leaves.
9. 9. Roll the flatbreads tightly into wraps, securing the ends if needed.
10. 10. Slice each roll in half and serve with extra mint chutney on the side.