8 chicken legs, boneless and cut into large chunks
Tikka Marinade (see recipe below)
100gm melted butter or ghee
4 pieces of any ready-made flat breads, e.g., parathas, chapatis, Mexican flour tortillas or homemade chapatis
2-4 tsp chaat masala (depending on how spicy you like it)
1 red onion, julienne
1 small tomato, julienne
freshly ground pepper
1/2 cup yoghurt
1 tsp ginger-garlic paste
1 pinch chilli powder
1 pinch coriander powder
1/2 tsp cumin powder
1 tbsp garam masala powder
1 tbsp mustard oil
A pinch orange food colour (optional)
1. Prepare Tikka Marinade (recipe as below). Pour it over the boneless chicken chunks; cover with a plastic wrap, and leave them to marinade for at least 24 hours; up to 48 hours in the fridge.
2. Use ready-made, storebought chapati breads or flour tortillas or make fresh chapati breads.
3. Preheat the oven grill to medium hot, or prepare a barbecue fire to obtain perfectly burnt-off, grey-hot coals that are very hot.
4. Press the meat onto a skewer/s, baste with some of the melted butter, and grill over the fire until cooked turning the skewer/s all the time (about 8 minutes). Remove the skewer/s from the fire when cooked and remove the chicken pieces or tikka from the skewer/s.
Slice the chicken chunks into thin slices.
Tip: Baste the chicken with melted butter from time to time to keep it moist. For a spicier option, make a highly seasoned basting butter: boil the remaining melted butter with some garam masala, chaat masala and red chilli powder and use as the basting butter.
5. To roll the Chicken Tikka Roll, place a flat bread on a plate. Place some of the chicken slices on one side of the bread, baste with the butter or highly seasoned basting butter; season with salt and freshly ground pepper; cover the chicken with some of the onion and tomato julienne slices, and roll the chapati or tortilla tightly. Roll it on a piece of shwarma paper (grease proof paper), and set aside. Quickly repeat to make the remaining rolls. Serve immediately.
1. Place the yoghurt in a large bowl and whisk it with a large balloon whisk.
2. Mix in all the remaining ingredients to the yoghurt to make the marinade: the ginger-garlic paste, salt, chilli powder, coriander powder, cumin powder, garam masala powder, mustard oil and if using, orange colour.
3. Pour the marinade over the boneless chicken and work it into the meat to cover well; cover with a plastic wrap and refrigerate overnight - at least 24 hours and up to 48 hours before cooking or grilling.
Image courtesy: ShutterstockTel
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