Malai Chicken Roll

Malai Chicken Roll / Chicken Reshmi Roll is a delicious roll in which grilled chicken pieces are wrapped in soft roti bread and topped with chutney. Yes, when you have extra unsold kebabs or extra roasts at home, these healthy and filling burritos are perfect for lunch/evening snacks.
As explained in the explanation, a simple chicken nugget marinade, grilled and then wrapped in an omelet in a barbecue, chutney, and onions, voila, a delicious chicken roll is ready. Chicken rolls are also easy to prepare.


Chicken Malai Boti Paratha Roll is a delicious spicy chicken roll. Boneless chicken nuggets are marinated in cream, yogurt, spices, and green peppers, and then grilled on charcoal

For Paratha Dough Ingredients:

  • 2 cups plain flour
  • ½ teaspoon sugar
  • 1/3 teaspoon salt
  • 1/2 cup semolina
  • 1 cup warm water
  • 2 teaspoons ghee
  • 100g ghee/butter for frying

Ingredients for Malai Chicken Boti:

  • 400 g, boneless chicken thigh
  • 1/2 cup yogurt
  • 1/2 cup cream
  • 1 teaspoon freshly ground ginger garlic paste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon homemade garam masala
  • 1 teaspoon red chili powder
  • ½ teaspoon toasted cumin
  • 1 teaspoon vinegar
  • 1 teaspoon freshly ground green chili paste
  • 1/4 cup for cooking
  • 1 Charcoal
    1 large sliced onion filling
    Salt to taste

Paratha Sauce Ingredients:

  • ¼ cup of tamarind pulp (soaked in hot water for one hour
  • 6 Whole red peppers (soaked in hot water for one hour)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons coriander leaves
  • 6 mint leaves
  • 1/3 teaspoon cumin seeds

How to Make Malai Chicken Roll?

  1. Put the plain flour, salt, ghee, sugar, and semolina in a bowl and mix them together
  2. Now start to knead the soft dough and add water little by little
  3. Continue to knead for 10 minutes
  4. Put a few drops of melted ghee on the dough and cover with plastic wrap
  5. Leave it for 30 minutes
  6. Put boneless chicken, ginger-garlic, red chili powder, salt, green chili, black pepper, Indian curry powder, vinegar, and cumin in a bowl and stir well
  7. Then add the yogurt and cream, mix well, and close the lid
  8. Put it in the refrigerator for 30 minutes
  9. Put the tamarind, pulp, coriander, mint, sugar, salt, cumin, and soaked chili in a grinding bowl
  10. Mix them well until the mixture becomes smooth
  11. Take it out and put it in a bowl and set it aside
  12. Now the sauce is ready
  13. In a frying pan, add oil and heat over medium heat
  14. Add the chicken mixture and stir for a minute
  15. Cook on medium-low heat for 10 minutes, until the water is completely dry
  16. Heat the coal on the stove for 15 minutes
  17. Place any small steel/aluminum pan in the center of the chicken potty
  18. Pour some ghee on the coals and close the lid tightly for 3 minutes
  19. Charcoal smoke will give it that smoky taste
  20. Set aside
  21. Take the dough out of the bowl and knead it with oiled hands for another minute
  22. Take some more flour on the plate to spread the flour
  23. & Divide the dough roughly into equal parts (the size of the ball depends on the thickness you want to make.
  24. Take a ball of dough and use a rolling pin to roll it into a circle about 5 to 6 inches
  25. Brush the roast with butter/ghee and sprinkle with some flour
  26. The hard part starts here, fold the roti like a fan until you reach the end, now hold the two opposite ends, and press the dough on the counter to extend the roti.
  27. Further in order to understand the above figure
  28. First roll the roti lightly like a snail, gently press the middle tip, cover and refrigerate for 20 minutes.
  29. Heating Tava 10 minutes ago
  30. Heat a saucepan over medium heat, add 1 tablespoon of ghee, and add salami. Cook for 1-2 minutes, then flip.
  31. Add another 1 tablespoon of ghee/butter and cook until golden brown (use extra ghee/butter if needed), and cook for another 2-3 minutes.
  32. Paratha is ready to roll Paratha
  33. Now take a paratha and put some sauce on the paratha
  34. Put the chicken mixture in the corner
  35. Place the sliced ​​onion on the chicken mixture
  36. Roll the corner to the end
  37. Now the chicken malai roll is ready to go with sauce and ketchup…

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