Indian Cuisine With Joyita – Egg Chicken Roll

Indian cuisine with Joyita – Egg Chicken Roll

Serving 6

INGREDIENTS:

Marinade

Chicken breast cubed 500 g

Greek yogurt 200 g (10 – 12 TBSP)

Ginger garlic paste 2 tsp

Cumin powder ½ TBSP

Coriander powder ½ TBSP

Garam masala (spice mix) 1 TBSP

Kashmiri chili powder 1 tsp

Mustard oil 1 TBSP

Turmeric powder ¼ tsp

Salt 1 tsp

 

Cook the chicken

Garlic chopped 1 tsp (2 cloves)

Green chili chopped 1 tsp (remove seed)

Onion sliced ½ cup

Coriander leaves chopped ¼ cup

Kashmiri red chili powder ½ tsp

Mustard oil 2 TBSP

 

6 Tortillas

Egg, large 2 per tortillas

Salt 2 pinches

Turmeric powder 1 pinch

Sunflower oil or Ghee 1 tsp per tortilla

 

Assembling the Rolls

Onion sliced 1 TBSP per tortilla

Cucumber sliced 2 TBSP per tortilla

Green chili chopped ¼ tsp per tortilla (optional)

Coriander leaves chopped 1 TBSP per tortilla

Tomato ketchup 1 – 2 TBSP per tortilla

Chicken stuffing cooked before: 4 – 6 pieces of chicken per tortilla

Lemon juice 1/2 – 1 tsp per tortilla

Mustard sauce ½ TBSP

Chat masala ½ tsp

Aluminium foil to roll

 

PREPARATIONS:

Marinade the chicken

  • Cut the chicken breast into cubes.
  • Add and mix all ingredients for the marinade into a bowl and marinade the chicken for 30 – 45 minutes.

Prepare the filling

  • Add mustard oil in the frying pan. When hot add the chopped garlic and green chili and sauté.
  • Once the garlic is browned add the chicken pieces into the pan without any marinade. It’s better to shake off all the marinade from chicken pieces before adding it to the pan.
  • At first brown the chicken on medium flame for 4 – 5 mins and then simmer to allow the chicken to cook in its own juice.
  • Add Kashmiri chili powder to the chicken and mix well. Once the chicken is half done, add the reserved marinade and continue cooking on medium flame until the chicken is almost done.
  • Add the sliced onion and mix thoroughly. Once the chicken is done, add the chopped coriander leaves and mix gently without breaking chicken pieces apart. Once moisture evaporates completely from the pan, stuffing is ready. Sprinkle some more coriander leaves on top and remove from heat immediately.

Assemble the chicken roll

  • Heat another frying pan. Put the tortillas one at a time and fry them using oil/ghee for 1 – 2 minutes. Keep them aside.
  • In a glass or cup add 2 eggs, 2 pinches of salt and 1 pinch of turmeric powder. Whisk for 3 – 4 seconds. In a frying pan add some oil (2 tsp) and wait till hot. Add the whisked eggs and wait for few seconds then add the tortilla on top of it. Turn on the other side. Nicely fry both sides for a couple of minutes.
  • Transfer the fried tortilla on a plate. Add all the ingredients mentioned in assembling the rolls and prepare the rolls.
  • Wrap the rolls with the stuffing using aluminium foil.

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