Tandoori Chicken Roll


Tandoori Chicken Roll


  • 500 gm boneless and sliced Chicken
  • 2 tsp Ginger-Garlic Paste
  • 2-3 tbsp Everest Tandoori Masala
  • 2 tsp Lemon Juice
  • 2 tbsp Thick Curd
  • Salt to taste
  • 1 cup sliced Red Onion
  • 1 sliced Tomato
  • 1/2 cup Shredded Lettuce
  • Few tbsp Tomato Ketchup/Mayonnaise/Tzatziki sauce
  • 3 to 4 Chapathi/Tortilla/Paratha


  • Combine all the ingredients numbered.
  • Marinate chicken pieces with this mixture.
  • Set aside for at least 1 hour or overnight in the refrigerator.
  • Heat 1 to 1.5 tbsp oil in a griddle/cast iron pan/indoor grill pan over medium-high heat.
  • Cook the chicken pieces for 6-8 mins until completely done.
  • Meanwhile, warm a chapatis and remove to a plate.
  • Place some cooked chicken pieces in the middle of the cooked chapathi.
  • Top it with sliced onion and tomato followed by ketchup/mayo or tzatziki sauce.
  • Wrap up the lower portion of the roll using an aluminium foil, paper towel or wax paper to hold it together.
  • Repeat with the remaining chapathis and enjoy!
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