Chicken Tikka Kathi Roll
Ingredients:
- Boneless chicken breast, cut into strips – 125g
- Yogurt – ¼ cup [60 ml]
- lemon juice – ½ tsp
- Ginger-garlic paste – 7.5gm
- Red chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Garam Masala powder – ½ tsp
- Cumin powder – ½ tsp
- Salt- to taste
- Oil – 1 tbsp
- Onion – 50g
- Tomato – 50g
- Whole wheat Atta – 30g
- Coriander leaves – 15g fresh
- Mint leaves – 15g
- Green chili – 1-2
- Ginger – 5g
- Salt – to taste
Nutritional Value:
Energy: 392 kcal
Protein: 36g
Method:
- Marinate the chicken with curd lemon juice -garlic paste, red chili powder, turmeric, garam masala, cumin powder, and salt for 30 minutes. Make sure marination coats the chicken well.
- Knead the whole wheat atta Dough and keep it aside.
- Heat a grill pan – add the 1 tsp oil and add marinated chicken, drizzle oil and let it cook for 15-20 minutes. Cook on both sides.
- Chicken tikka is ready – garnish it with coriander.
- Blend the coriander leaves, mint leaves, green chili, ginger, garlic, lemon juice, and salt with a bit of water until smooth. Adjust the consistency as needed by adding more water.
- Roll the dough into chapati and cook on tawa until light brown with little oil.
- For assembly – spread a layer of green chutney over the chapati. Place a few chicken tikka strips. Top with sliced onions, tomatoes, cucumbers, and fresh. Roll the chapati carefully with the help of wrapping paper.
