Fast food is such a popular concept and every country has their own interpretation of it. Chicken tikka garlic mayo rolls are considered fast food in Pakistan and that too very popular. In many places they are also considered street food because of how readily available they are. From street vendors to high end dine in restaurants all have their own version of this popular fast food.
Initially these were made from leftover chicken tikka meat wrapped inside a flaky paratha flatbread topped with garlic mayo sauce. Later they become so popular that tikka masala spiced boneless pieces of chicken were grilled just for this popular street food.
Silver Spoon Chicken Chutney Roll
6
servings15
minutes20
minutesSucculent boneless chicken pieces marinated with tikka masala spice and grilled to perfection, wrapped in a flaky paratha flat bread and topped with a garlic mayo sauce.
Ingredients
2 lbs boneless chicken cubes (mix of thigh meat and breast meat)
½ packet chicken tikka masala shaan
1 tbsp garlic paste
1 tbsp ginger paste
¼ cup lemon juice
oil spray
1 large thinly sliced onion
Garlic Mayo
Paratha
Green bbq chutney
- Garlic Sauce
1/2 cup mayo
4 tbsp minced garlic
2 tbsp lemon juice
1/4 cup yogurt
- Green Chutney
1 cup cilantro packed (washed)
½ cup mint leaves packed (washed)
1 thai chili pepper
2 cloved garlic
1/4 cup tamarind pulp
2 tbsp date paste
1 tbsp roasted cumin coriander powder
salt to taste
- Paratha
2 cups all purpose flour
4 tbsp oil (plus more for cooking)
1 tsp salt
¾ cup water (warm)
iNStRUCTions
- Make a marinade with shaan chicken tikka masala, lemon juice and ginger garlic paste. Marinate the boneless chicken chunks in it for at least 2 hours.
- Thread the chicken chunks on the skewers and grill them for 10 to 12 minutes on each side or until tender and succulent.
- Don’t forget to spray in between so the chicken stays moist.
- Assemble the rolls in wax paper according to preference.
- like to spread the garlic mayonnaise first, then grilled chicken, green chutney and onions.
- Enjoy!
- Garlic Sauce
- In a bowl mix mayo, yogurt, garlic and lemon juice. Keep refrigerated until ready to use.
- Green Chutney
- In a blender add cilantro, mint, thai chili, garlic, date paste, tamarind pulp, salt and cumin coriander powder. Blend until smooth in consistency. Regrigerate until ready to use.
- Paratha
- In a mixer combine flour, salt and oil. Pulse to combine.
- Now add warm water and blitz until a soft dough is made. Add 1 tbsp of water at a time if the dough is not soft or is still a little dry. Cover and let rest for ½ an hr.
- Take a 1½ inch size ball and roll it out to a ¼ inch thickness.
- Heat a flat pan, heat ½ tsp of oil and add the paratha to the pan, cook for 1 to 2 mins on each side with ½ tsp of oil.
