Name: Amma's South Indian Cuisines CHICKEN ROLL (3pcs) WITH MASALA CHAI (OR) FILTER COFFEE Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs; 120 g plain yogurt; 2 tbs ginger-garlic paste; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp coriander powder; 1 tsp chaat masala; 1 tbs lemon juice; 1.5 tsp salt; 2 tbs vegetable oil; 2 tbs butter; 1 medium onion; 2 pcs green chilies; 15 g fresh coriander (cilantro); 3 pcs tortilla wraps or roomali roti (large); 6 tbs mint chutney or green chutney; 1 medium tomato (sliced); 0.5 pcs cucumber (sliced); 3 pcs lime wedges; 500 ml water (for chai); 2 tsp tea leaves (strong Assam); 250 ml whole milk; 3 pcs cardamom pods; 1 tsp ginger (crushed); 3 tsp sugar; 4 tsp coffee powder (for filter coffee); 100 ml hot water (for filter); 150 ml milk (for coffee, boiled and frothed); 1 tbs jaggery or extra sugar (optional)

Method

Chicken Roll (3 pcs)

1
Prepare marinade
Dice or thinly slice the boneless chicken thighs into 1–2 cm strips. In a large bowl combine plain yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, chaat masala, lemon juice, 1 tsp salt and 1 tbs vegetable oil. Mix to a smooth marinade.
2
Marinate chicken
Add the chicken pieces to the marinade, mix thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes (preferably 2 hours) to allow flavors to penetrate.
3
Prepare vegetables and chutney
While chicken marinates, thinly slice the onion, tomato and cucumber. Finely chop green chilies and coriander. Keep mint chutney ready to spread. Optionally toss onion slices with a pinch of salt and lemon for quick pickling.
4
Cook chicken
Heat a large skillet or tawa over medium-high heat. Add remaining 1 tbs oil and 1 tbs butter. When hot, add marinated chicken in a single layer (cook in batches if needed). Sear for 3–4 minutes without moving to get color, then stir and cook another 4–6 minutes until chicken is cooked through and edges are slightly charred. Check internal pieces: no pink and juices run clear. Add remaining 1 tbs butter at the end and toss to glaze. Adjust salt to taste.
5
Assemble rolls
Warm the tortilla wraps or roomali rotis on a dry skillet for 15–20 seconds each side so they are pliable. Spread 2 tbs mint chutney on each wrap, place a handful of sliced onion, tomato and cucumber in the center. Divide the cooked chicken into three equal portions and place over the vegetables. Sprinkle chopped coriander and finely chopped green chilies (adjust heat to taste). Squeeze a little lime over the filling. Fold the sides in and roll tightly to form a cylinder. Wrap in parchment or foil if serving later to hold shape.
6
Finish and serve
Cut each roll in half (optional) and serve immediately with extra mint chutney, lime wedges, and a sprinkle of chaat masala. Makes 3 generous rolls.

Masala Chai

7
Boil water with spices
In a small saucepan bring 500 ml water to a gentle boil. Lightly crush cardamom pods and add to the water along with crushed ginger. Let the spices simmer for 1 minute to release aroma.
8
Add tea leaves
Add 2 tsp strong Assam tea leaves and simmer for 2 minutes on medium heat so the decoction becomes strong and slightly tannic.
9
Add milk and sugar
Pour in 250 ml whole milk and add 3 tsp sugar. Increase heat slightly and bring the mixture to a gentle boil, watching carefully to prevent overflowing. Once it rises, reduce heat and simmer for 1 minute to blend flavors.
10
Strain and serve
Turn off the heat, strain the chai into cups and serve hot alongside the chicken rolls.

Filter Coffee (alternative to Masala Chai)

11
Brew strong decoction
If using a South Indian filter: add 4 tsp coffee powder to the top compartment, press and pour about 100 ml hot water over it. Allow the decoction to drip for 6–8 minutes until you have a strong coffee concentrate. If you don't have a filter, make strong coffee by mixing coffee powder with a small amount of boiling water and steeping briefly.
12
Prepare milk
Heat and lightly froth 150 ml milk until hot and slightly foamy. Optionally add jaggery or sugar (1 tbs) to taste and stir until dissolved.
13
Mix and serve
Pour the hot milk into cups, then add the coffee decoction to taste (typical ratio 1:3 decoction to milk). Adjust sweetness. Serve hot with the chicken rolls.

Chicken Roll (3pcs) With Masala Chai (or) Filter Coffee Recipe

Ingredients