Creamy Chicken Tikka Wrap — Chicken Malai Tikka Frankie Roll
A weeknight frankie of cream-marinated chicken tikka rolled in a flaky paratha with mint chutney, cucumber-onion salad, and a yogurt drizzle.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 1/4 cup heavy cream, 3 tbsp yogurt, ginger-garlic paste, white pepper, cardamom, 0.5 tsp salt, 1.5 tsp lemon juice, oil, and cornflour into a smooth marinade. Toss chicken strips to coat; rest 6 minutes. Slice cucumber and red onion; toss with remaining 1.5 tsp lemon juice, black pepper, and salt to taste. Chop mint and coriander. Whisk remaining yogurt with half the mint, pinch of salt, and 2 tsp water until pourable.
Roast
Heat broiler to high. Line 2 sheet pans with foil, place wire racks on top. Spread marinated chicken in a single layer on both pans. Broil 4 inches from heat for 11–12 minutes, turning once at 7 minutes, until edges are golden and internal temperature reaches 165°F (74°C).
Crisp
Heat a dry skillet over medium heat. Working in batches, cook parathas 90 seconds per side until golden, flaky, and crisp at the edges. Transfer to a plate and keep warm.
Build
Lay first paratha flat. Spread 1.5 tbsp mint-coriander chutney across the centre. Pile half the broiled malai chicken down the middle. Top with half the cucumber-onion salad, half the remaining mint, and half the coriander. Drizzle half the yogurt-mint sauce over. Sprinkle 0.25 tsp chaat masala. Repeat with second paratha and remaining ingredients.
Wrap and plate
Roll each paratha tightly from the bottom, folding in sides as you go. Slice in half diagonally. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.