Chicken Roll
I am so very late with this post for the star of the week Pritha Chakrabarty of Guilt Free! I had all good intentions of making Chicken Roll for our anniversary dinner last Tuesday. But Tuesday morning found me otherwise indisposed. My tennis elbow had flared up which forced me to go off using my right arm for three straight days. My tonsils were the size of golf balls and I had lost my voice. For three days I could barely whisper a sentence or two every couple of hours. I guess that was the best anniversary gift I could have given the husband – no hounding or harrying for three full days! He must have had the time of his life! I can talk now, but I sound ‘weird’ – the 5 year old keeps reminding me that. And so does everyone that I talk to on the phone. I like to think of it as my ‘sexily husky’ or ‘huskily sexy’ voice (are those even adjectives?! The noggin’s been kinda muddled)
About Pritha
My love affair with Chicken Roll
Celebrating with food.
Ingredients: Yield: 6 rolls
For the Chicken filling
- Chicken – 1 lb boneless, cut into bit-size pieces
- Onions – 1 Cup, thinly sliced into half-moons
- Green Bell Pepper – 1 Cup, thinly sliced
- Lemon Juice – few squeezes
- Oil – 1 tbsp + 1 tbsp
- Green chilies – 2 or 3 or more, finely chopped
- Chat masala – as required
Marinade for the Chicken:
- Grated Garlic – 2 tbsp
- Grated Ginger – 1 tbsp
- Greek Yogurt/Hung Curd – 2 tbsp
- Lemon Juice – 2 tbsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Paprika – 1 tsp
- Garam masala – 1/2 tsp (Spice mix of 1/2 inch cinnamon stick, 2 green cardamoms and 2 cloves)
- Salt to taste
For the Parathas:
- All Purpose Flour/Maida – 1 1/2 Cup
- Oil – 3 tbsp.
- Salt – 1/2 tsp
- Water – enough for kneading into a dough
- Ghee or Oil – enough for frying (I used ghee)
How to make Chicken Roll
Whisk together everything under “Marinade for Chicken”, give it a quick taste for seasoning, adjust if required before adding the cubed bite size chicken pieces to it. Mix well so that the marinade coats the chicken pieces nicely and leave in the fridge overnight.
Next Day:
In a bowl, whisk together flour and salt. Next, pour in the oil and mix using your fingers till you get a crumbly mixture. Add water little by little and knead till you get a soft dough. Pinch out 6 equal balls from the dough, using the palms of your hands shape into smooth little balls, cover and let it rest for at least half an hour. While the dough rests, heat 1 tbsp. oil in a pan and fry the onions till they start caramelizing. Throw in the sliced bell peppers and cook for 3-4 minutes. Drain on a paper towel, sprinkle some salt and set aside.
To the same pan, add 1 tbsp. oil and fry the chicken pieces (marinade and all) for couple of minutes, then cover and cook on medium high heat. Once the oil starts to leave the sides, uncover and cook for 5 or 6 minutes till all the liquid dries up. Now, scrape and stir as required. Take off heat and keep aside.
Now, roll out the pinched out dough-balls. Heat a tawa/pan and add ghee or oil (couple of teaspoons) to it. Fry each rolled-out paratha one by one. Flip once you see the paratha puff up. I followed Pritha’s tip and sprinkled few drops of oil around so that the edges crisped up but the middle remained soft. If the entire paratha crisps up, then it will not roll up pretty!
Assembling the Chicken Rolls
Now it is time to assemble the Chicken Rolls. First off, lay each paratha flat and place a straight line of chicken pieces around the 1/3rd line mark. Then top it with the fried onions and bell pepper, hit it with a squeeze lemon juice, adorn it with little specks of green chilies and finally sprinkle the chat masala. Now roll the paratha and wrap it in a piece of parchment paper. Serve hot!
Once again the original recipe is here! And do visit her blog. It is such a fun read!
PS: Please don’t judge my parathas – they were victims of my tennis-elbowed arm. Wait, is that even an adjective?!
