Spicy Chicken Paratha Roll

About this recipe

A paratha roll wrapped around tandoori-charred chicken is the kind of street food that makes people close their eyes after the first bite, transported back to some dusty corner of Punjab or Karachi where vendors grill meat over open flames. Chicken thighs, cut into thick strips and soaked in a yogurt marinade flecked with tandoori masala, take on a smoke-dark crust when they hit a hot griddle—the spices sear into the meat while the yogurt keeps the inside supple and juicy. The kasuri methi (dried fenugreek leaves) adds a pine-like whisper that balances the heavy spice. Tandoori masala brings all the warming spices—cinnamon, cloves, cumin—in one measured hand. Kashmiri chilli powder ensures it's a brick-red color rather than orange, and the ginger-garlic paste anchors everything. Mustard oil might seem like an odd choice, but its peppery bite is traditional in Punjabi marinades and rounds out the spice spectrum. Fifteen minutes' marinating is enough for the flavors to permeate without making the chicken mushy. At 38g protein per serving, this is substantial enough to be a full meal wrapped up. The griddle heat is non-negotiable: it must be hot enough that the chicken sears on contact, developing dark brown edges in about five minutes total. Too cool and the spices stay pale and won't crust properly. Too hot and the outside burns while the inside cooks through. Some cooks make the mistake of flipping constantly; resist the urge. Let each side sear undisturbed. The paratha should be warm but not hot when you assemble—it tears easily if it's scorching. Assemble with mint chutney smeared on the inside, then layer the chicken, thin raw onion slices, julienned cucumber, and fresh coriander. A pinch of chaat masala ties everything together. Wrap tightly in foil or parchment paper to keep the filling from spilling as people eat. Best eaten within an hour of assembly, though it's still good at room temperature for a picnic lunch. The chicken can be marinated and grilled ahead, then warmed gently before rolling.