Chicken Roll

Estimated — 6 ingredients not in food database (100% mass accounted for)

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Contains: dairy·gluten

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Method

1. 1In a mixing bowl, combine 200 g of cooked and shredded chicken with 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder, 1/2 tsp turmeric, 1 tbsp chopped fresh coriander, and 1 tbsp chopped green chilies.
2. 2Add 2 tbsp plain yogurt and 1 tbsp melted ghee to the chicken mixture. Mix well until all ingredients are evenly combined and the mixture is moist.
3. 3Take 2 large roti or paratha sheets and spread the chicken mixture evenly over each, leaving a 2 cm border around the edges.
4. 4Roll each roti tightly from one end to the other, sealing the edges by pressing gently to prevent filling from spilling.
5. 5Heat a non-stick pan over medium heat and add 1 tbsp ghee. Place the rolled chicken parcels seam-side down and cook for 3–4 minutes on each side until golden brown and crisp.
6. 6Reduce heat to low, add 2 tbsp water, cover the pan, and let the rolls steam for 5 minutes to ensure the filling is fully heated through.
7. 7Remove the lid, increase heat slightly, and cook for another 2 minutes to crisp the outer layer again.
8. 8Transfer the chicken rolls to a serving plate, garnish with extra chopped coriander and a squeeze of lemon juice, and serve hot with mint chutney or yogurt.