Let’s see the Chicken Tikka Rolls recipe
Grind the chicken finely, wash it, drain the water thoroughly and add curd, ginger garlic paste, salt, lemon and tikka masala and marinate it for some time.
When 2 tablespoons oil is heated in frying pan, add chicken pieces one by one and turn them over when brown marks appear.
Take out the chicken in a bowl, keep the chicken in a foil or steel bowl and put the burning coal in the bowl, after that put few drops of oil on the coal, when smoke starts coming out, cover it for 8 to 10 minutes so that the smoky flavour comes in the chicken, cut it into small pieces with the help of a knife or scissors.
Put onions in 2 tbsp oil in a pan and soften it for 1 minute. When onions are soft, add finely chopped carrots and remaining masala of chicken marinade, add some water and let the carrots melt on low flame for 5 to 7 minutes.
Add finely chopped capsicum, finely chopped cabbage, salt, vinegar, soya sauce and chilli sauce, chicken and boiled Maggi (put Maggi and Maggi masala in water and boil it) and mix well.
Take a spring roll sheet, place the mixture in one corner, fold the corner, fold both the side corners as well and make a roll, apply slurry made of flour and water on the last corner and pack the roll.
These rolls can also be stored. After making the rolls, keep them in a tray or plate in the deep freezer for 2 hours. When the rolls become tight, take them out and store them in a zip lock bag or an air tight container. When you want to fry them, take them out from the deep freezer some time before . When the oil is medium hot, fry the rolls and serve them with sauce or chutney.
Chicken Tikka Rolls
Ingredients
- Chicken 900 gms
- 4 tablespoons of yogurt
- Salt to taste
- Lemon 1
- Ginger garlic paste 2 tablespoon
- Tikka masala 4 tablespoons
- Onion 1 (medium size)
- Carrot 1/2 cup
- Cabbage 1/2 cup
- Capsicum 2
- Soy sauce 1 tablespoon
- Chilli sauce 1 tablespoon
- Meggi 3 packet
- Oil
- Sheet
- Slurry (2 tsp flour 4 tsp water)