Ingredients (For 3 – 4 rolls)
1. Chicken boneless – 500 gm, sliced thinly
2. Ginger-garlic paste – 2 tsp
Turmeric powder – 1/2 tsp
Red chilly powder (regular chilly powder + kashmiri chilly powder) – 2 – 3 tsp
Pepper powder – 1/2 tsp
Coriander powder – 1.5 tsp
Cumin powder – 3/4 tsp
Garam masala powder – 3/4 tsp
Kasoori methi, crushed – 1/2 tsp
(Instead of ingredients numbered 1, you can use 2 – 3 tbsp tandoori masala powder)
Lemon juice – 2 tsp
Thick curd – 2 tbsp
Salt – To taste
3. Red Onion – 1 cup, thinly sliced
Tomato, firm – 1, thinly sliced
Lettuce, shredded – 1/2 cup, optional
4. Tomato ketchup / mayonnaise / tzatziki sauce – Few tbsps
5. Chapathi / tortilla / paratha – 3 – 4
Method
1. Combine all ytje ingredients numbered 2. Taste0check for salt. Marinate chicken pieces with this mixture. Set aside for at least 1 hour or overnight in the refrigerator.
2. Heat 1 – 1.5 tbsp oil in a griddle/ cast iron pan / indoor grill pan over medium-high heat. Cook the chicken pieces for 6 – 8 minutes until completely done.
3. Meanwhile warm a chapathi and remove to a plate. Place some cooked chicken pieces in the middle of the cooked chapathi. Top it with sliced onion and tomato followed by ketchup / mayo or tzatziki sauce. Wrap up the lower portion of the roll using an aluminium foil, paper towel or wax paper to hold it together. Repeat with the remaining chapathis. Enjoy!!
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