THE BEST Chicken Tikka Roll | Rumali Roti on Tawa | चिकन टिक्का रूमाली रोल | Chef Sanjyot Keer

By Your Food Lab · 75 min

Ingredients

Instructions

1. Combine the refined flour, wheat flour, salt, sugar and oil in a large bowl. Mix lightly, then gradually add the lukewarm milk and bring it together into a soft dough.
2. Knead the dough by pushing and stretching until smooth and elastic. Shape into a ball, coat lightly with oil, cover with a damp cloth and rest for at least 1 hour.
3. Divide the rested dough into pedas of about 33 g each (30 to 35 g). Oil each peda lightly and rest for 10 to 15 minutes.
4. Heat a tawa over medium heat until hot but not smoking. Roll a peda very thin using dry flour.
5. Lightly oil the tawa, dust it with refined flour and wipe off the excess. Cook the roti on high heat; when bubbles appear, flip quickly and cook both sides briefly until just cooked and soft.
6. Stack three pedas, oiling and flouring the first two before adding the third on top. Roll them gently into one thin roti.
7. Cook the stacked roti on a hot tawa until partly cooked and the layers begin to show, without fully cooking it. Remove it, separate the three layers, then cook each one fully on both sides on the tawa.
8. Slice the chicken breast diagonally into thin, flat strips. Add the first marinade ingredients, mix well and set aside.
9. Whisk together the second marinade ingredients in another bowl, add to the chicken and mix thoroughly.
10. Heat a charcoal piece until red hot and place it in a small bowl over the chicken. Add ghee, cover immediately and let it smoke for 3 to 4 minutes. Remove the charcoal and mix well.
11. Soak satay sticks in water. Fold each chicken strip and thread it onto a stick through the folds.
12. Heat the same tawa until moderately hot, add ghee and place the skewers on it.
13. Cook over medium-high heat, turning constantly, until evenly charred and cooked through. The chicken should be firm but juicy inside.
14. For the green chutney, blend all its ingredients in a mixer jar to a semi-fine chutney and keep chilled.
15. For the red chutney, blend all its ingredients to a smooth chutney and keep chilled.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

GarlicGingerLemonMilkYoghurtChickenTamarind