Chicken Tikka Roll with Homemade Rumali Roti · PrimedTable
Indian🍞 Bread & bakery
Chicken Tikka Roll with Homemade Rumali Roti
⏱ 120 min🍽 Serves 4
Thinly rolled flatbread wraps succulent marinated chicken strips that are pan-cooked to perfection. This street-food-inspired dish combines the simplicity of humble booti kebabs with complex aromatic spices, delivering an ideal balance of tender juicy chicken, crisp roti, and fresh accompaniments in every bite.
High-protein
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Adapted from a video by Your Food Lab
THE BEST Chicken Tikka Roll | Rumali Roti on Tawa | चिकन टिक्का रूमाली रोल | Chef Sanjyot Keer
ginger garlic green chilli pastefor first marinade1 tbsp
lemon juicefrom half a lemon
½
turmeric powdera pinch
Kashmiri red chilli powderfor first marinade½ tsp
mustard oilfor second marinade1 tsp
oilfor second marinade1 tsp
Kashmiri red chilli powderfor second marinade2 tbsp
garam masalafor second marinade½ tsp
saltfor second marinadea pinch
black saltfor second marinade¼ tsp
ginger garlic green chilli pastefor second marinade2 tsp
curdfor second marinade2 tbsp
gheefor cooking1 tsp
fresh corianderpacked, for green chutney1 cup
mintpacked, for green chutney½ cup
green chillifor green chutney7
garliccloves, for green chutney2
gingerinch, for green chutney½
tamarindsmall piece, for green chutney1
saltfor green chutneyto taste
black saltfor green chutneya pinch
ice cubefor green chutney1
waterfor grinding green chutneyas required
Kashmiri red chillideseeded and soaked, for red chutney4
garliccloves, for red chutney10
tamarindlemon-sized piece, for red chutney1
green chillifor red chutney2
jaggerysmall piece, for red chutney1
black saltfor red chutneya large pinch
saltfor red chutneyto taste
ice cubefor red chutney1
waterfor grinding red chutneyas required
onionsliced and kept in ice water1
Steps
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1
In a large bowl, combine refined flour, wheat flour, salt, and sugar. Add oil and mix lightly. Gradually add lukewarm milk while stirring until a shaggy dough forms.
2
Transfer dough to a clean work surface and knead using a push-and-stretch motion for 5-7 minutes until smooth and elastic. Shape into a round ball, place in a bowl, lightly coat with oil, cover with a damp cloth, and rest for at least 30 minutes to 1 hour.
3
Hold the knife at a diagonal angle and cut the chicken breast into thin, flat strips of medium thickness (about 1 cm). Avoid cutting into cubes, as they become tough and dry when pan-cooked.
4
Place chicken strips in a bowl and add salt, ginger-garlic-green chilli paste, lemon juice, turmeric powder, and Kashmiri red chilli powder. Mix well and set aside.
5
In another bowl, whisk together mustard oil, oil, Kashmiri red chilli powder, garam masala, salt, black salt, ginger-garlic-green chilli paste, and curd. Add this to the chicken and mix thoroughly until evenly coated.
6
Heat a charcoal piece until red hot. Place it in a small bowl above the chicken, add ghee, cover immediately, and allow the smoke to infuse for 3-4 minutes. Remove the charcoal and stir the chicken to distribute the smoky flavour throughout.
7
Soak bamboo skewers in water for 15 minutes. Take a chicken strip, fold it, and thread it through the folds onto the skewer. Repeat to place about 6 pieces per skewer until all chicken is threaded.
8
Add fresh coriander, mint, green chilli, garlic, ginger, tamarind, salt, and black salt to a blender jar. Add an ice cube and water as needed. Pulse into a coarse paste (not too fine). Keep chilled until use.
9
Add deseeded soaked Kashmiri chillies, garlic, tamarind, green chilli, jaggery, black salt, and salt to the blender. Add an ice cube and water as needed. Blend into a smooth sauce. Keep chilled until use.
10
Slice onion into medium-thick slices. Submerge in ice water (with ice cubes) for 15-20 minutes. This reduces the sharp bite and makes them crisp and refreshing. Drain well before using.
11
After resting 1 hour, divide dough into 30-35 g balls. Lightly oil each ball and rest for 10-15 minutes.
12
Heat a tawa or griddle to medium heat. Take a dough ball, press it gently in dry flour, then roll it very thin using dry flour, creating paper-thin rounds like cloth (rumali).
13
Lightly oil the hot griddle, dust with flour, and wipe off excess. Place the roti on high heat. Once small bubbles appear, flip quickly. Cook both sides briefly, flipping 3-4 times over about 1 minute total. Avoid over-cooking or it becomes crispy like a papad.
14
For efficiency, stack 3 dough balls: lightly flatten each into equal-sized discs, apply oil to the first two, stack the third on top. Roll gently as you would a chapati, creating one thin multi-layered roti.
15
Place the stacked roti on high heat, cook lightly on both sides with 1-2 flips just until colour changes (about 10 seconds)—do not fully cook. Remove, carefully separate the layers, then place each layer back on the griddle and cook fully on both sides until soft.
16
Heat a tawa to moderately high heat and add ghee. Place chicken skewers on it. Cook over medium-high flame, turning continuously, until evenly charred and cooked through (about 6-7 minutes total). The chicken should be beautifully charred outside while remaining juicy and tender inside.
17
Let the cooked chicken rest for 2 minutes to allow juices to redistribute.
18
Place a roti on a flat surface. Spread green and red chutney on it. Add a handful of chilled crispy onion slices. Top with one cooked chicken skewer. Roll tightly and serve immediately.
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