Misc Recipes

Chicken Paratha Roll

Chicken Paratha Roll




  • 2 cups wheat flour
  • 2 cups white flour
  • Some water to knead the dough
  • 1 tbspn ghee/ butter/ olive oil

Making and Frying:-

  • Some loose flour
  • Some ghee


  • 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
  • Salt to taste
  • ½ tspn turmeric powder
  • ½ – 1 tspn red chilli powder
  • 1 tbspn vinegar
  • 1 tbspn lemon juice
  • ½ tspn ajinomoto (optional)
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • 1 cup yogurt (sour)
  • 1 tspn ginger garlic paste
  • 4 tbspns olive oil
  • A pinch of black pepper
  • A pinch of methi leaves


  • 6 tbspns yogurt
  • 4 tbspns chopped coriander
  • 2 tbspns chopped mint leaves
  • 1 onion sliced


-Knead the dough for parathas and keep aside for 20 minutes at room temperature.

-For chicken filling, combine everything (except oil) in a mixing bowl and marinade for around 6 hours.

-Heat oil in a pan, add the marinated chicken. Stir and cook it on low heat for around 30 minutes.

-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

-After 10 minutes, remove the coal and your filling is ready for paratha rolls.

-Now start frying parathas.

-Take a handful of kneaded dough and shape it round with all ends closed. Roll it flat like a roti with a rolling pin.

Now place it on a hot griddle and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.

-Take a tbspn of yogurt and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Add chicken in the middle of the paratha and roll it.

-Do the same with the rest of them.

-Place them in a dish and serve hot with chutney if you want to otherwise they taste so yum that you don’t need chutney.

Courtesy: ayeshahaq.com