Cooking Recipes

Chicken Tikka Roll – Juicy Street Food Recipe!

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One of my most favorite, and I’m sure most of you would agree with me, is a spicy chicken tikka! A Chicken recipe cannot get simpler than this. When chicken is cubed, marinated in spicy yogurt and grilled to perfection. More the time it is marinated, better its taste. I usually marinate my chicken for about 3 – 4 hours. And I recommend at least 2 hours for the spices to be incorporated well.

Marinating will also tenderize the meat. Kids and elders too can enjoy a perfectly cooked tikka. And the best part about a chicken tikka, is that, it can be elevated by incorporating them in various other dishes, like a chicken tikka masala or a chicken tikka sauce and pasta. In this recipe I grilled the chicken tikkas on gas stop and used this yummy chicken tikka as the base for this juicy roll!

Ingredients:

For The Chicken

CHICKEN– 1/4 KG BONELESS CUBED

CORIANDER POWDER – 1 TBSP

RED CHILLI POWDER – 1 TBSP

TURMERIC POWDER – ¼ TSP

PEPPER POWDER – 1 TSP

GARAM MASALA POWDER – 1 TSP

FENNEL SEEDS POWDER – 1/2 TSP

JEERA POWDER – 1/2 TSP

SALT – TO TASTE

GINGER GARLIC PASTE – 2 TBSP

CURD / PLAN YOGURT – ¼ CUP

OIL – 1 TBSP (For Frying)

For The Roti

MAIDA FLOUR – 1/4 CUP

SALT – TO TASTE

OIL – 1 TSP

For The Sauce

CURD / PLAIN YOGURT – 1/4 CUP

TOMATO SAUCE – 2 TSP

SUGAR – 1 TSP

SALT – TO TASTE

And Finally the Roll

ONION – 1 No THINLY SLICED

CABBAGE – 1/4 CUP THINLY SLICED

LEMON – A FEW DROPS

The method:

Let’s start with Marinating the Chicken:

  • In a bowl, add
    • 1 tbsp of CORIANDER POWDER
    • 1 tbsp of RED CHILLI POWDER
    • 1/4 tsp of TURMERIC POWDER
    • 1 tsp of PEPPER POWDER
    • 1 tsp of GARAM MASALA POWDER
    • 1/2 tsp of FENNEL SEEDS POWDER
    • ½ tsp of JEERA POWDER
    • SALT to taste
    • 2 tbsp of GINGER GARLIC PASTE
    • 1/4 cup of PLAIN YOGURT / CURD
  • Mix all the ingredients well.
  • Wash and clean ¼ kg of BONELESS CHICKEN PIECES.
  • Add the BONELESS CHICKEN PIECES, to the marinate and allow it to marinate for at least 2 hours. (You can leave it to marinate in a refrigerator, up to 8 hours)

In the meantime, let us prepare the dough:

  • Take 1/4 cup of MAIDA FLOUR, in a bowl.
  • To that, add 1/4 tsp of SALT and 1 tsp of OIL
  • Mix well, and start kneading the dough. Add a maximum of 1/8 cup of water in parts.
  • The dough should be nice and soft, but it should not be sticky.
  • Let it rest for 5 minutes.

Now, the Sauce for the Kati roll:

  • To 1/4 cup of CURD, add 2 tbsp of TOMATO SAUCE.
  • To that, add
    • 1 tsp of JEERA POWDER
    • 1 tsp of SUGAR
    • And SALT to taste.
  • Mix it well together and set it aside.

Next, we have to make the Roti:

  • Take the rested dough, and knead on the rolling board for a minute.
  • Portion the dough into small lemon sized balls, you will get 6 – 8 balls.
  • Dust your rolling board generously with dry flour and roll the dough into very thin sheets.
  • Heat the dosa pan and fry the rotis on both sides.
  • Add ½ tsp of OIL on either side. The roti will puff up beautifully.
  • Fry all the rotis similarly, and set it aside.

Now, it’s time for the Frying the Chicken tikka:

  • Heat your dosa pan or a grill pan.
  • Spread 1 tbsp of OIL, you can also substitute with Ghee or Butter.
  • Add the marinated CHICKEN PIECES one by one.
  • Flip and fry on all sides for 5 minutes, till the cubes turn brown. Set it aside.

Finally, Let’s start rolling:

  • Take the fried Roti
  • Spread 1 tbsp of the prepared kati roll sauce (Curd Tomato Sauce Mixture).
  • Add 6 – 8 CHICKEN TIKKA pieces.
  • Top it with a Handful of Thinly Sliced Onions and Cabbages. The crunchiness of the raw sliced onions and cabbages adds a lot of texture to the roll.
  • Finally squeeze a few drops of lemon and start rolling.
  • Once you have tightly rolled, tuck it on one side. And that is it, spicy juicy Chicken Tikka Roll is Ready… Enjoy!

The method (with Images):

Let’s start with Marinating the Chicken:

  • In a bowl, add
    • 1 tbsp of CORIANDER POWDER
    • 1 tbsp of RED CHILLI POWDER
    • 1/4 tsp of TURMERIC POWDER
    • 1 tsp of PEPPER POWDER
    • 1 tsp of GARAM MASALA POWDER
    • 1/2 tsp of FENNEL SEEDS POWDER
    • ½ tsp of JEERA POWDER
    • SALT to taste
    • 2 tbsp of GINGER GARLIC PASTE
    • ¼ cup of PLAIN YOGURT / CURD



  • Mix all the ingredients well.
  • Wash and clean ¼ kg of BONELESS CHICKEN PIECES.

  • Add the BONELESS CHICKEN PIECES, to the marinate and allow it to marinate for atleast 2 hours. (You can leave it to marinate in a refrigerator, upto 8 hours)

In the meantime, let us prepare the dough:

  • Take 1/4 cup of MAIDA FLOUR, in a bowl.

  • To that, add 1/4 tsp of SALT and 1 tsp of OIL.

  • Mix well, and start kneading the dough. Add a maximum of 1/8 cup of water in parts.
  • The dough should be nice and soft, but it should not be sticky.

  • Let it rest for 5 minutes.

Now, the Sauce for the Kati roll:

  • To 1/4 cup of CURD, add 2 tbsp of TOMATO SAUCE.

  • To that, add
    • 1 tsp of JEERA POWDER
    • 1 tsp of SUGAR
    • And SALT to taste.

  • Mix it well together and set it aside.

Next, we have to make the Roti:

  • Take the rested dough, and knead on the rolling board for a minute.

  • Portion the dough into small lemon sized balls, you will get 6 – 8 balls.
  • Dust your rolling board generously with dry flour and roll the dough into very thin sheets.

  • Heat the dosa pan and fry the rotis on both sides.

  • Add ½ tsp of OIL on either side. The roti will puff up beautifully.

  • Fry all the rotis similarly, and set it aside.

Now, it’s time for Chicken tikka:

  • Heat your dosa pan or a grill pan.

  • Spread 1 tbsp of OIL, you can also substitute with Ghee or Butter.
  • Add the marinated CHICKEN PIECES one by one.

  • Flip and fry on all sides for 5 minutes, till the cubes turn brown. Set it aside.

Finally, Let’s start rolling:

  • Take the fried Roti

  • Spread 1 tbsp of the prepared kati roll sauce (Curd Tomato Sauce Mixture).
  • Add 6 – 8 CHICKEN TIKKA pieces.

  • Top it with a Handful of Thinly Sliced Onions and Cabbages. The crunchiness of the raw sliced onions and cabbages adds a lot of texture to the roll.

  • Finally squeeze a few drops of lemon and start rolling.

  • Once you have tightly rolled, tuck it on one side. And that is it, spicy juicy Chicken Tikka Roll is Ready… Enjoy!

With the lockdown in place, we dearly missed the flavors of this street food. So, I took it upon myself to recreate it at home. Now, this may not be the authentic way of preparing the kati roll, but, I bet the taste is a 100% match to the original. Don’t believe me, please do give it a try yourself and let me know your comments! And do follow this page for more yummy and authentic recipes. Happy Cooking J


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Abinaya Pandurangan

Abinaya is a jack of all trades. Along with being an excellent blogger, she is an experienced Architect and a stunning interior designer with more than 7 years in the field. She loves planning surprises and cooking delicious food. You can read her blogs at https://zenithhomerepairservices.in/, http://wikipassion.com/ and http://zenithhomefoods.in/ ...

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