Name: You Need These Tangy, Herby Chicken Malai Tikka Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 rolls
Cuisine: Indian
Ingredients: 1 large chicken breast, cut into 2-inch cubes; 3 Tbsp lemon juice; 1 tsp + ½ tsp salt, divided; 1-inch piece of ginger; 2 cloves garlic; 1-2 green chilis, to taste; ¼ cup Greek yogurt; 3 Tbsp whipping cream (35%); ¼ tsp black pepper; ⅛ tsp white pepper; ½ tsp ground cumin; 1 tsp dried fenugreek; 1 Tbsp fresh mint, finely chopped; 1 piece charcoal, for smoking (optional); 1 Tbsp neutral oil or ghee, used for smoking (optional); 3 Tbsp melted unsalted butter; 1 bunch cilantro; 1 bunch mint; 1 clove garlic; ¾-inch piece ginger; 5 Tbsp lemon juice; 1-2 green chilis; 1-2 Tbsp water, as needed; ¼ tsp salt; 1 red onion, thinly sliced; 2 Tbsp finely chopped cilantro; 2 tsp lemon juice; ¼ tsp salt, plus more to taste; 3 frozen paratha; Parchment paper, for wrapping

3 chicken malai tikka rolls on a serving board

Prep Time

30 min

Cook Time

20 min

Yields

3 rolls

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.

ingredients

Chicken Malai Tikka

large chicken breast, cut into 2-inch cubes

Tbsp lemon juice

tsp + ½ tsp salt, divided

1-inch

piece of ginger

cloves garlic

1-2

green chilis, to taste

cup Greek yogurt

Tbsp whipping cream (35%)

tsp black pepper

⅛

tsp white pepper

tsp ground cumin

tsp dried fenugreek

Tbsp fresh mint, finely chopped

piece charcoal, for smoking (optional)

Tbsp neutral oil or ghee, used for smoking (optional)

Tbsp melted unsalted butter

Cilantro Mint Chutney

bunch cilantro

bunch mint

clove garlic

¾-inch

piece ginger

Tbsp lemon juice

1-2

green chilis

1-2

Tbsp water, as needed

tsp salt

Onion Salad

red onion, thinly sliced

Tbsp finely chopped cilantro

tsp lemon juice

tsp salt, plus more to taste

To wrap

frozen paratha

Parchment paper, for wrapping

Ingredient Substitution Guide

directions

Notes

This recipe requires 4 hours, 20 minutes marinating time.

Ingredients for chicken malai tikka rolls

Step 1

Marinate the chicken in the lemon juice and 1 teaspoon salt for 20 minutes.

Step 2

Using a mortar and pestle, grind the ginger, garlic and green chilis to a paste.

Step 3

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.

Step 4

Add the chicken to the yogurt mixture, mix well to combine.

Step 5

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.

Step 6

Marinate the chicken in the refrigerator for 4 hours, up to overnight.

Step 7

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.

Step 8

Combine the ingredients for the onion salad, set aside. If you prefer a softer, marinated onion, this salad can be made ahead of time.

Onion and salad and green chutney on the side

Step 9

Remove the chicken from the refrigerator, and skewer the chicken pieces evenly onto four skewers.

Uncooked chicken skewers on a serving board

Step 10

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.

Step 11

Cook the frozen paratha as per package instructions.

Step 12

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!

Chicken malai tikka on a paratha ready to be rolled

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You Need These Tangy, Herby Chicken Malai Tikka Rolls