Chicken Paratha Roll Recipe:
Ingredients:
For the Chicken:
2 chicken breasts, thinly sliced
½ tsp paprika
¼ tsp cumin
½ tsp coriander powder
½ tsp smoked paprika
1 tsp ginger garlic paste
½ tsp salt
½ tsp black pepper
¼ tsp garam masala
1–2 tbsp butter
1 tbsp oil
1 tbsp tomato paste
Shredded mozzarella or any cheese of your choice
For the Sauce:
2–3 tbsp mayonnaise
1 tbsp Greek yogurt
A handful of fresh coriander
A few fresh mint leaves
½ tsp garlic powder
Salt, to taste
For Assembly:
Cooked frozen parathas
Thinly sliced red onion
Fresh coriander
Method:
Marinate the thinly sliced chicken breasts with paprika, cumin, coriander powder, smoked paprika, ginger garlic paste, salt, black pepper, and garam masala. Let the chicken marinate for about 15 minutes. Heat the butter and oil in a pan, then add the chicken and cook until almost done. Add the tomato paste and continue cooking until the chicken is fully cooked and coated. Sprinkle over the shredded cheese and allow it to melt. Cook the frozen parathas according to the package instructions. For the sauce, blend together the mayonnaise, Greek yogurt, fresh coriander, mint leaves, garlic powder, and salt until smooth. Assemble the roll by spreading the sauce onto the paratha, adding the cheesy chicken, thinly sliced red onion, and fresh coriander. Wrap it tightly and enjoy.
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Ingredients:
For the Chicken:
2 chicken breasts, thinly sliced
½ tsp paprika
¼ tsp cumin
½ tsp coriander powder
½ tsp smoked paprika
1 tsp ginger garlic paste
½ tsp salt
½ tsp black pepper
¼ tsp garam masala
1–2 tbsp butter
1 tbsp oil
1 tbsp tomato paste
Shredded mozzarella or any cheese of your choice
For the Sauce:
2–3 tbsp mayonnaise
1 tbsp Greek yogurt
A handful of fresh coriander
A few fresh mint leaves
½ tsp garlic powder
Salt, to taste
For Assembly:
Cooked frozen parathas
Thinly sliced red onion
Fresh coriander
Method:
Marinate the thinly sliced chicken breasts with paprika, cumin, coriander powder, smoked paprika, ginger garlic paste, salt, black pepper, and garam masala. Let the chicken marinate for about 15 minutes. Heat the butter and oil in a pan, then add the chicken and cook until almost done. Add the tomato paste and continue cooking until the chicken is fully cooked and coated. Sprinkle over the shredded cheese and allow it to melt. Cook the frozen parathas according to the package instructions. For the sauce, blend together the mayonnaise, Greek yogurt, fresh coriander, mint leaves, garlic powder, and salt until smooth. Assemble the roll by spreading the sauce onto the paratha, adding the cheesy chicken, thinly sliced red onion, and fresh coriander. Wrap it tightly and enjoy.
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