Quick and Easy Karachi Style Chutney Roll

Step 1: Air-fry Chicken Tikka

Place the ready-made chicken tikka pieces into an air fryer basket. Air-fry at 200°C (≈390°F) (approximately 390°F) for 20 minutes until cooked through and slightly crispy.

Step 2: Prepare the Chutney

In a blending cup, combine 1 cup of yogurt, 3-4 green chilies, 1 tsp red chili powder, 1/2 tsp salt, 1 tbsp lemon juice, and 1 cup hot water. Blend with an immersion blender until smooth and well combined.

Step 3: Slice the Onion

Thinly slice one medium onion into rings or half-moons.

Step 4: Cook the Parathas

Heat a flat pan or tawa over medium heat. Lightly spray with cooking oil. Place one Sunbulah paratha on the pan. Cook for 1-2 minutes per side, spraying a little more oil if needed, until golden brown and flaky.

Step 5: Assemble the Chutney Rolls

Place a cooked paratha on a plate. Spread a generous amount of the prepared chutney over the paratha. Add a few pieces of air-fried chicken tikka and some sliced onions. Roll up the paratha tightly and wrap it in aluminum foil to hold its shape and keep it warm.

Step 6: Serve

Repeat the assembly process for the remaining parathas and chicken. Serve the Karachi-style chutney rolls immediately.

• For extra flavor, marinate fresh chicken pieces overnight instead of using ready-made tikka.

• Adjust the amount of green chilies and red chili powder in the chutney to your spice preference.

• Serve immediately for the best taste and texture.

• Use beef boti or seekh kebab instead of chicken tikka.

• Add a squeeze of fresh lime juice over the chicken before assembling for a tangy kick.

• Include finely chopped coriander or mint in the chutney for added freshness.