Chicken Malai Tikka Rolls are a popular snack found on the busy streets of Delhi, and also across Northern India and Pakistan. Marinated in a yogurt, cream and aromatic spice mixture, it’ll be hard to resist eating the chicken fresh off the grill before rolling them in a herby chutney and tangy onion filled, flaky paratha! While the charcoal smoking step is optional, it adds a uniquely smoky flavour to the dish that we absolutely recommend.
Related: The Best Hakka Chicken Fried Rice
Chicken Malai Tikka
Cilantro Mint Chutney
This recipe requires 4 hours, 20 minutes marinating time.
Marinate the chicken in the lemon juice and 1 teaspoon salt for 20 minutes.
Using a mortar and pestle, grind the ginger, garlic and green chilis to a paste.
In a medium bowl, mix the Greek yogurt, whipping cream, black pepper, white pepper, ground cumin, ½ teaspoon salt, fenugreek, mint and the ginger garlic and green chili paste.
Add the chicken to the yogurt mixture, mix well to combine.
Optional: to smoke the chicken, on a gas burner, heat a 1½-inch piece of charcoal until hot. Make a well in the center of the chicken, place a metal bowl, or make a bowl using foil, inside. Place the hot charcoal in the bowl/foil, keeping an airtight lid ready nearby, pour one tablespoon of oil or ghee over the hot charcoal, immediately covering the bowl to trap the smoke inside. Rest for five minutes. Remove the lid and cover the bowl with plastic wrap.
Marinate the chicken in the refrigerator for 4 hours, up to overnight.
Before grilling, prepare the chutney by blending the cilantro, mint, garlic, ginger, lemon juice, green chilis and salt in a blender. Add water to help blend, if necessary (the chutney is meant to be on the thick side). Season with salt as required. The chutney can be made up to one day in advance, though will lose its bright green colour after a few hours.
Combine the ingredients for the onion salad, set aside. If you prefer a softer, marinated onion, this salad can be made ahead of time.
Remove the chicken from the refrigerator, and skewer the chicken pieces evenly onto four skewers.
Brush chicken with melted butter and grill on a grill pan or indoor grill, or barbecue. Cook each side for 3 minutes, or until chicken is cooked through.
Cook the frozen paratha as per package instructions.
Spread the chutney over one side of the paratha, layer on the grilled chicken and onion salad. Roll tightly, wrap with parchment paper and enjoy!