chicken tikka roll

Chicken malai tikka roll recipe, Chicken tikka roll

Chicken malai tikka roll/ Chicken reshmi roll is a delicious roll where succulent pieces of grilled chicken is wrapped in a soft roti and served with chutney. Yes this wholesome and tummy filling rolls are great as lunch/ evening snack too whenever you have extra unsold kabab or extra roti at home. I recently posted the chicken malai tikka roll recipe both baked and tawa version which was a great hit so thought to post a roll recipe too with the same as its been a while since I posted any roll/ wrap recipes after this Mushroom kathi roll and Paneer kathi roll.
chicken malai tikka roll recipe

As the explanation says a simple marination of chicken pieces, grilled then wrapped in the roti with some omelet, chutney and onions voila scrumptious chicken reshmi roll is ready. As chicken reshmi roll is very simple to make and I have already mentioned all details regarding the kabab in the earlier post CHICKEN MALAI KABAB without any delay let’s get to the making of chicken reshmi roll!! But just before that some tikka recipes from the blog you may interested:
Paneer tikka pizza

Fish tikka masala

Looking for some other recipes with with boneless chicken?? Here it is:


Chicken malai tikka roll recipe, Chicken tikka roll
Serves 2
Print
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Ingredients
  1. 1. Chicken breast tender – 3 pcs/ 2 cups (cubed)
  2. 2. Ginger garlic paste – ½ tsp
  3. 3. Curd – 1 tbsp
  4. 4. Mozzarella cheese – 3 tbsp
  5. 5. Cream/ Milk – 2 tbsp
  6. 6. Green chili – 1 (crushed/ paste)
  7. 7. Coriander leaves – 1 tbsp (chopped finely)
  8. 8. Salt – to taste
  9. 9. Pepper powder – ¼ to ½ tsp
  10. 10. Oil – 1 tbsp
For the roll
  1. 1. Roti/ Tortilla– 4
  2. 2. Eggs – 4 nos. (For 4 rolls)
  3. 3. Chicken makai kebab – 4 skewars/ 2 cups
  4. 4. Green chutney – 3 to 4 tbsp
  5. 5. Cilantro – 1 tbsp (chopped)
  6. 6. Sliced onion – ¼ cup
  7. 7. Salt – to taste
  8. 8. Pepper powder – ¼ tsp
  9. 9. Butter - 3 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Cut and chicken breast into cubes. Wash it thoroughly. In a bowl add the chicken cubes, salt, ginger garlic paste, green chilli minced, chopped coriander leaves, pepper powder, cream, curd and crumbled mozzarella cheese. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste.
  2. Preheat oven at 400/ degree.400F / 204 C. Now line a baking tray with aluminum foil. Take each skewer and thread the chicken pieces.
  3. Now arrange the skewers on the foil placed on the baking tray. Add 2 tbsp oil over every skewer with chicken. Now bake the chicken for 20 minutes. I flipped it once say after 10 minutes for even cooking.
  4. After 20 minutes broil the kabab for 2 minutes in high and that should result in charred flavor and look.
  5. Now for the tawa method, drizzle some oil in the preheated tawa then place 1 or 2 prepared kabab at a time, cook it in medium flame with constant flipping. This should take about 6 to 8 minutes. When all sides are cooked evenly remove it from tawa. Keep it aside.
  6. Break egg in a bowl to it add salt and pepper. Beat it well and keep it aside. I have shown in the pic for 1 roll to make 4 rolls you need 4 eggs and adequate salt and pepper.
  7. Heat a tawa and place tortilla/ cooked roti for few seconds and then flip it, after few seconds spread the egg mixture evenly onto the roti, flip it and cook then remove from heat and transfer it to a plate. This step is optional. Now apply some melted butter on to the tortilla then apply a tsp of green chutney over it. Now keep sliced onions, chopped cilantro and cooked malai chicken tikka. Roll it tight. Secure the lower part of the roll with foil/ butter paper and roll it tight and serve it immediately. Repeat the process for next 3 rotis as well.
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How to make Chicken malai tikka roll with step by step images


murgh malai kabab

  1. Cut and chicken breast into cubes. Wash it thoroughly.murgh malai kabab
  2. In a bowl add the chicken cubes, salt, ginger garlic paste, green chilli minced, chopped coriander leaves, pepper powder, cream, curd and crumbled mozzarella cheese. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste.
    murgh malai kabab
  3. Preheat oven at 400/ degree.400F / 204 C. Now line a baking tray with aluminum foil. Take each skewer and thread the chicken pieces. Now arrange the skewers on the foil placed on the baking tray. Add 2 tbsp oil over every skewer with chicken. Now bake the chicken for 20 minutes. I flipped it once say after 10 minutes for even cooking.
    murgh malai kabab
  4. After 20 minutes broil the kabab for 2 minutes in high and that should result in charred flavor and look.
    murgh malai kabab
  5. Now for the tawa method, drizzle some oil in the preheated tawa then place 1 or 2 prepared kabab at a time, cook it in medium flame with constant flipping. This should take about 6 to 8 minutes. When all sides are cooked evenly remove it from tawa. Keep it aside.
  6. Break egg in a bowl to it add salt and pepper. Beat it well and keep it aside. I have shown in the pic for 1 roll to make 4 rolls you need 4 eggs and adequate salt and pepper.
  7. Heat a tawa and place tortilla/ cooked roti for few seconds and then flip it, after few seconds spread the egg mixture evenly onto the roti, flip it and cook then remove from heat and transfer it to a plate. This step is optional.
  8. Now apply some melted butter on to the tortilla then apply a tsp of green chutney over it. Now keep sliced onions, chopped cilantro and cooked malai chicken tikka. Roll it tight. Secure the lower part of the roll with foil/ butter paper and roll it tight and serve it immediately. Repeat the process for next 3 rotis as well.
    chicken malai tikka roll

 

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