Tandoori Chicken Roll

Ingredients

• 500 g Boneless Chicken (cut into bite‑size pieces)
• 2 Tbsp Plain Yogurt (well‑stirred)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Ginger Garlic Paste (store‑bought or homemade)
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Red Chili Powder (hot variety)
• 0.5 tsp Kashmiri Red Chili Powder
• 0.5 tsp Garam Masala Powder
• 0.5 tsp Chaat Masala Powder
• to taste Salt
• 1 Tbsp Vegetable Oil (for first pan)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for first pan, 1 Tbsp for second pan, 1 Tbsp for tandoori finish)
• 2 Tbsp Garlic (finely chopped)
• 1 Tbsp Green Chili (finely chopped)
• 0.5 cup Sweet Corn (boiled, kernels only)
• 2 Onion (medium, finely chopped)
• 0.5 cup Bell Pepper (finely chopped, any colour)
• 1 tsp Crushed Red Chili Flakes (kuti hui laal mirch)
• 2 Tbsp Mayonnaise
• 0.5 cup Mozzarella Cheese (shredded or grated)
• 6 Samosa Pastry Sheets (ready‑made, thawed if frozen)
• 2 Tbsp All‑Purpose Flour (for sealing paste, mixed with water)
• 2 Tbsp Water (to make flour paste)
• 3 Eggs (large, beaten)
• 0.5 tsp Tandoori Chicken Masala
• 1 cup Breadcrumbs (for final coating)
• enough Cooking Oil for Frying (vegetable oil, heat to medium)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, lemon juice, ginger‑garlic paste, roasted cumin powder, red chili powder, Kashmiri chili powder, garam masala, chaat masala, and salt. Mix well and let it rest for 15‑20 minutes.

   Time: PT20M

2. Initial High‑Flame Sear

   Heat 1 Tbsp oil and 2 Tbsp butter in a large pan over high flame. Add the marinated chicken and stir‑fry for 1‑1.5 minutes until the surface begins to brown.

   Time: PT2M

   Temperature: high flame

3. Low‑Flame Simmer

   Cover the pan with a lid, reduce heat to low and let the chicken cook for 10 minutes, stirring once halfway through.

   Time: PT10M

   Temperature: low flame

4. Reduce Excess Moisture

   Uncover the pan; if liquid remains, increase to high flame and stir continuously until the moisture evaporates and the chicken is dry.

   Time: PT3M

   Temperature: high flame

5. Prepare the Veggie Mix

   In a second pan melt 1 Tbsp butter with a splash of oil over medium flame. Add 2 Tbsp chopped garlic and 1 Tbsp chopped green chili; sauté briefly. Add 0.5 cup boiled sweet corn, stir 1 minute. Add 2 finely chopped onions and cook until translucent. Add 0.5 cup chopped bell pepper, 1 tsp crushed red chili flakes, and 0.5 tsp salt; stir‑cook for 30‑40 seconds, keeping the peppers crunchy. Turn off the flame.

   Time: PT8M

   Temperature: medium flame

6. Combine Veggie Mix with Chicken

   Add the cooked vegetable mixture to the chicken pan, toss gently to combine, and set aside to cool slightly.

   Time: PT2M

7. Add Tandoori Smoke Flavor

   Place a small piece of hot charcoal in a metal bowl, drizzle a few drops of oil or ghee over it, and quickly cover the pan with a lid for 10 minutes to infuse smoky tandoori aroma.

   Time: PT10M

8. Prepare Egg‑Masala Batter

   In a bowl whisk 3 eggs with 0.5 tsp tandoori chicken masala and a pinch of salt until frothy.

   Time: PT2M

9. Finish Chicken Filling

   Stir 2 Tbsp mayonnaise and 0.5 cup shredded mozzarella into the cooled chicken‑vegetable mixture until evenly coated.

   Time: PT5M

10. Prepare Samosa Sheets

    Lay out each samosa sheet, cut into rectangular strips (about 8‑10 cm wide).

    Time: PT3M

11. Seal the Rolls

    Place a spoonful of the chicken filling along the center of each strip. Fold the sides over, then roll tightly. Brush the edges with a thin flour‑water paste (2 Tbsp flour mixed with 2 Tbsp water) and press to seal. Ensure no filling leaks.

    Time: PT10M

12. Optional Egg & Breadcrumb Coating

    Dip each sealed roll into the beaten egg mixture, then roll in breadcrumbs to coat evenly.

    Time: PT5M

13. Freeze for Later Use (Optional)

    Arrange coated rolls on a tray, flash‑freeze for 30 minutes, then transfer to a freezer bag. They keep for up to 2 weeks.

    Time: PT30M

14. Fry the Rolls

    Heat cooking oil in a deep pan over medium flame. Fry the rolls (fresh or frozen) in batches until golden brown and crisp, about 3‑4 minutes per side. Remove with tongs and drain on paper towels.

    Time: PT8M

    Temperature: medium flame

15. Serve

    Serve hot with green chutney, tomato ketchup, or any dip of choice.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g