I just stumbled upon these amazing chicken paratha rolls at a picnic with my family friends. My buddy whipped up these delicious rolls stuffed with seasoned chicken, chutney, and a hint of Jalapeños. Everyone, from the grown-ups to the little ones, couldn’t get enough of them and kept going back for more. I decided to try making them at home and my family absolutely wolfed them down. The best thing about these rolls is that you can customize them to your liking.
What goes into chicken paratha rolls recipe
Chicken
I used boneless, skinless chicken thighs as they are juicy and less expensive compared to other cuts of chicken. Cut the chicken thighs into bite-size pieces, about 1.5 inches, and then marinate them with spices, ginger, garlic, yogurt, and oil.
Spices
To marinate the chicken, I used some everyday spices I had in my pantry, which include salt, cayenne pepper (red chili powder), turmeric, cumin, and coriander powder. You can also add some garam masala for extra flavor.
Ginger and garlic paste
If you know me and know anything about Pakistani cuisine, ginger and garlic paste is a crucial ingredient for most of the recipes. I like to use homemade ginger and garlic paste, and a post for its own is far due on me.
Other ingredients
I also used green chili paste, yogurt, and lemon juice in the marinade. The combination of all these spices and herbs after marination will make an absolutely delicious meal you can have anytime, on the go.
Parathas
Another crucial ingredient for this recipe is the paratha. I used store bought parathas, which you can find in the freezer section of most grocery stores. If you like to avoid extra calories then use regular tortillas instead. Homemade parathas works just as fine or even better.
Green chutney
To make my green chutney I used cilantro, mint leaves, garlic and jalapeños. Blend everything with a splash of water and some salt. In a bowl add yogurt and the blended herbs. Mix it and it’s ready to enjoy. I don’t add yogurt to the blender as it makes the chutney runny and I like it slightly thicker.
How to store paratha rolls?
Wrap chicken paratha rolls into foil paper or butter paper to preserve their freshness and flavors. Once wrapped, these delicious rolls can be conveniently packed for picnics, lunchboxes, or outdoor gatherings. When ready to enjoy, simply unwrap and serve right away, savoring the delightful blend of tender chicken and aromatic spices. Alternatively, store the wrapped rolls in a refrigerator for 2-3 days. If you want to extend the shelf life further, consider freezing these rolls for up to three months, ensuring that you have a convenient and flavorful meal option on hand. When craving strikes, you can easily microwave the frozen rolls right before serving, retaining their exceptional taste and texture.
Chicken Paratha Rolls
Ingredients
- 6 frozen parathas
- 1.2 lbs boneless chicken
ingredients for marinade
- 3/4 tsp salt
- 1 tsp red chili powder or to taste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste optional
- 1/4 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp lemon juice
- 2 tbsp yogurt
- 1 tbsp oil
Ingredients for chutney
- 1/2 cup yogurt
- 1 jalapeño
- a few mint and coriander leaves
- 1 tsp cumin seeds
- 2-3 cloves garlic
- 1/2 tsp salt
For toppings
- 1 small red onion optional
- 1 jalapeño optional
Instructions
Marinate the chicken
- Cut chicken into bite size pieces and then marinate it with all the ingredients mentioned above for marinade.
Make green chutney
- In a blender add mint, cilantro, green chilies, salt, garlic and water. Blend it and then add to the yogurt.
Prepare veggies and parathas
- Slice onion and Jalapenoes if you are using any.
- Also cook your parathas over medium low heat with a little bit of oil or butter.
Cook chicken
- In a pan add some oil and cook chicken over high heat until fully cook through. it'll take about 10-15 minutes.
Assemble parathas
- To assemble the paratha roll, add about 1/2 tbsp of chutney and spread on the paratha, then add a layer of chicken in the center, then onions and green chilies if you are using any. Roll it and wrap in a foil paper.