Quick and Easy Karachi Style Chutney Roll
Recipe Summary
- This recipe provides a quick and easy way to make Karachi-style chutney rolls using ready-made chicken tikka and parathas. It involves air-frying chicken, preparing a simple yogurt-based chutney, and assembling the rolls with fresh onions.
All Ingredients - Main Ingredients
- Ready-made Chicken Tikka 300 g
- Sunbulah Paratha 4 pieces
- Onion 1 medium
- Cooking oil spray as needed
All Ingredients - For Chutney
- Yogurt 1 cup
- Green chilies 3-4
- Red chili powder 1 tsp
- Salt 1/2 tsp
- Lemon juice 1 tbsp
- Hot water 1 cup
Tools You'll Need
- Pan
- Tawa
- Air fryer
- Immersion blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Air-fry Chicken Tikka
Place the ready-made chicken tikka pieces into an air fryer basket. Air-fry at 200°C (approximately 390°F) for 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 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.
Pro Tips
• 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.
Recipe Variations
• 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.
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