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Homemade Chicken Tikka Roll
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Guide to the Perfect Homemade Chicken Tikka Roll

This is the Chicken Tikka Roll (often called a Boti Kabab Roll). It’s a masterpiece of balance: the softness of the Rumali Roti, the succulent bite of the chicken, the crunch of ice chilled onions, and the dual hit of spicy green and tangy garlic-red chutneys.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Servings: 4

Ingredients

  • Handkerchief Flatbread Rumali Roti:
  • 1.5 cups All-purpose flour
  • 1/2 cup Whole wheat flour
  • 1 tbsp Neutral oil
  • 3/4 cup Warm whole milk
  • 1 pinch Salt & Sugar
  • Chicken Tikka Boti Kabab:
  • 1 lb Chicken breast sliced into thin diagonal strips
  • Marinade A: 1 tbsp Ginger-garlic paste 1/2 tsp Turmeric, 1/2 tsp Paprika, Lemon juice, Salt
  • Marinade B: 1 tsp Mustard oil 2 tbsp Kashmiri red chili powder (or Mild Paprika), 1/2 tsp Garam masala, 1/4 tsp Black salt, 2 tbsp Plain yogurt
  • 1 piece Charcoal + 1 tsp Ghee for smoking
  • Toppings & Chutneys:
  • Green Chutney: Cilantro Mint, Green chilies, Garlic, Tamarind, 1 Ice cube
  • Red Chutney: Soaked Kashmiri chilies Garlic, Tamarind, Jaggery (Brown sugar)
  • Garnish: Thinly sliced onions ice-chilled, Lemon wedges, Chaat Masala

Instructions

  • Knead the Dough: Mix flours, salt, sugar, and oil. Gradually add warm milk. Knead for 7 minutes until smooth and elastic. Cover with a damp cloth and rest for 45 minutes.
  • Double Marinate: Toss chicken slices with Marinade A for 15 minutes. Whisk Marinade B until smooth, then coat the chicken thoroughly.
  • Infuse Smoke: Place a red-hot charcoal in a small metal bowl inside the chicken container. Drizzle ghee over the coal, seal the lid immediately, and let smoke for 5 minutes.
  • Skewer: Thread the thin chicken slices onto soaked bamboo skewers by folding them accordion-style.
  • Cook Chicken: Sear skewers on a moderately hot greased skillet for 3–4 minutes per side until charred and tender. Remove from heat and rest.
  • Roll the Bread: Divide dough into small balls (35g). Roll each ball into a paper-thin, translucent circle using plenty of dry flour.
  • Flash Fry Bread: Place the flatbread on a very hot skillet. Cook for 10–15 seconds per side until tiny bubbles appear. Keep wrapped in a warm towel.
  • Prepare Onions: Slice onions thinly and soak in ice-cold water for 20 minutes to achieve maximum crunch and reduced pungency.
  • Assemble: Spread a layer of both green and red chutneys on the flatbread. Add the grilled chicken (off the skewer), chilled onions, a squeeze of lemon, and a dash of chaat masala.
  • Final Roll: Roll tightly into a slim cylinder and serve immediately while the bread is soft and the chicken is hot.