INGREDIENTS
FOR THE CHICKEN TIKKA
500 g chicken tikka (leg boneless), 200 g hung curd, 10 g red chilli paste, 20 g mustard oil, 3 g kasoori methi, 3 g garam masala, Salt to taste, 10 g ginger-garlic paste, 5 g cumin powder, 5 g chaat masala
FOR THE ROLL
30 g capsicum juliennes, 30 g onion juliennes, 30 g tomato juliennes, 10 g chopped coriander, 5 g ginger juliennes, 5 g green chillies, chopped, 15 g mint chutney, 10 g butter Oil, 2 eggs, beaten with chopped coriander, 6 roomali rotis
METHOD
FOR THE CHICKEN TIKKA
• Mix all the ingredients and keep the mixture aside for at least six hours.
• Then cook the mixture in a tandoor or in the oven for 20 minutes at 180°C. It can even be sautéed in a pan with a little oil, after which it can be kept aside at room temperature.
• Now cut the chicken into long strips. Note that the chicken shouldn’t be cut if it’s still hot as all the juices will ooze out.
FOR THE ROLL
• Take some oil in a hot pan.
• Add all the vegetable juliennes and cook for some time until they are tender.
• Add the chicken pieces to it and cook for a minute.
• Add mint chutney and butter to it and keep the pan aside.
• When the mixture comes to room temperature, place a portion of it on a roomali roti and roll it (both the sides should be covered).
• Let the pan warm; dip the roll in the beaten egg mixture and saute it on the heated pan using a little oil.
• Let it cook until it turns golden brown on all sides.
• Cut it into pieces and serve with mint chutney.
