- In a large mixing bowl, add the marinade ingredients and stir well. Add chicken and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10-15 minutes. You can marinate the chicken anywhere from 20 minutes to 4 hours. Toss thinly sliced onions with salt, red chili and lime juice and set aside for later. Heat 2 tablespoons oil in a wide skillet, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit. Add marinated chicken and stir well. Cover the pan and cook for 5 minutes. Remove the lid and cook for another 3 to 4 minutes,until the chicken cooks through. Turn off the heat and stir in chopped cilantro. Heat a non-stick pan on medium-high heat. Cook paratha drizzle 1 teaspoon olive oil and place in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another minute. Spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through. Paratha with egg mixture on top in a pan Spread 1 tablespoon of green chutney on the cooked wrap. Add about ½ cup of chicken filling across the middle. Top with pickled onions and cilantro. Starting from the side parallel to the filling, roll the paratha all the way. Wrap it and serve.
Creamy chicken rolls
#myrecipe
By Sai Charan
Feb, 20th
569
Servings
2 persons
Cook Time
25 minutes
Ingredients
13
- 15
Ingredients
- Salt
- Ginger garlic
- Turmeric powder
- Red chilli powder
- Curd
- Garam masala
- Kasuri methi
- Lemon
- Chicken
- Capsicum
- Onion
- Paratha
- Green chutney
- Corinader
- Eggs
