Chicken Malai Tikka Roll is made with tendered chicken tossed in onion, pepper and sauces. It melts in your mouth due to the succulent taste of smoked chicken mixed to perfection with cream. A thumbs up to this dish as it works best for evening snacks, for guest or an outdoor picnic.
Chicken Malai Tikka rolls are a delicious Indian snack or appetizer that consists of marinated chicken chunks cooked in a tandoor oven or on a grill. The chicken pieces are first marinated in a creamy mixture of yogurt, cream, spices, and herbs, which gives the meat a velvety texture and a mild flavor. Once cooked, the chicken pieces are wrapped in a thin flatbread called a roti or paratha, along with fresh salad, onions, and mint chutney. The final result is a satisfying and healthy fusion of flavors and textures that are sure to make your taste buds dance with joy. These rolls are perfect for a quick and easy meal, a party snack, or even as a packed lunch.
Ingredients for Chicken Malai Tikka Rolls
Steps for Chicken Malai Tikka Rolls
Chicken Malai Tikka Rolls
Ingredients
250 gms boneless chicken
3 tbsp curd
2 tbsp fresh cream
1 tbsp cashew powder
1 tsp cornflour
2 crushed green chilli
½ tsp cardamom powder
1 tsp white pepper powder
Salt to taste
1 tsp ginger garlic paste
Finely chopped coriander
1 cup all purpose flour
Salt to taste
1 tbsp oil
3 tbsp curd
2 tbsp mayonnaise
1 tbsp fresh cream
Chatni of coriander
1 garlic clove
1 green chilli
1 onion sliced
Finely chopped coriander
1 tsp lemon juice
1 egg (beaten)
Steps
For Marinating – In a bowl, take small and thinly cut boneless chicken pieces. • Note – make sure to dry chicken pieces adequately after washing. There should be no water left out. • Add curd, fresh cream, cashew powder, cornflour, crushed green chilli, cardamom powder, white pepper powder, salt, ginger garlic paste and chopped coriander. Mix everything well. • In the same bowl, create some space in the centre and place a small vessel with hot coal in it. Drizzle with ½ tsp oil and cover with lid. This will give a smoky after taste. • Remove the coal after 10 minutes and refrigerate the marinated chicken for an hour.
For Dough – in a bowl, add all purpose flour, salt and oil. Mix everything well. One can also use wheat flour. • Add curd and blend it well. Now add water and knead into a soft dough. Apply some oil on the surface of the dough and cover for 3o mins.
For the Dip – in a bowl, add mayonnaise, fresh cream and add chatni of coriander (chatni consist of coriander, 1 garlic & 1 green chilli grinded).
For Dressing – soak 1 sliced onion in cold water for 30 minutes. Drain the water, add chopped coriander and lime juice. Mix well.
For our malai tikka rolls – squeeze in marinated chicken pieces in wooden skewers. Drizzle some oil on the pan and place the chicken skewers to grill.
For the roll, press the dough lightly with hands, cut into equal parts and roll out each part in round roti (Indian bread). • Note – The roti should not be too thick or too thin.
On a pan, cook the roti on medium flame. Keep adding oil and flip both sides until cooked. • Lift the roti, pour one beaten egg and place the roti back on the egg until it is cooked properly. • Remove the roti off the pan, add our dip and spread it generously on the roti. • Add our onion dressing in the centre, place the grilled chicken on it, add some more dip sauce and roll the roti firmly. Serve!
