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Chicken Rolls - Appetizers (Non-Veg) |
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Makes about 8 chicken rolls
Preparation time: 25 minutes
Cook Time: 40 minutes |
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| Flour tortillas stuffed with chicken |
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| Ingredients |
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- 2½ lb boneless chicken bite size pieces (pieces)
- 2 medium size onion grated
- 1 medium tomato pureed
- 1 tbsp ginger garlic paste
- ½ tsp cumin seeds (jeera seeds)
- 2 tspn garam masala (Spice powder)
- 2 tsp salt, 1/2 tsp red chili powder, 1/4 tsp turmeric
- 1 cup water
- 2–3 green chilies (very finely chopped)
- ¼ cup white vinegar
- 8 tortillas (store bought)
- 2 eggs (beaten)
- Pinch dried mango powder (amchur powder)
- 1 small onion (finely chopped)
- 4 tbsp oil
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| Method |
- In a skillet, heat 4 tbsp oil, add grated onions, stir till light brown in color, now add ginger garlic paste and ½ tsp cumin seeds, next add 1 tsp salt , 1 tsp red chili powder, ¼ tsp turmeric and 1 tsp garam masala. Keep stirring and add the pureed tomatoes, allow boiling for another 10 minutes.
- Wash the chicken pieces well under running water and add to the onions and tomatoes gravy and stir well, Put 1 cup water and allow curry to boil for another 20 minutes till curry thickens and chicken cooks. Cover and keep chicken curry aside.
- Soak the green chilies in the vinegar. Keep aside.
- Heat a nonstick griddle. When hot, place one tortilla at a time, onto the griddle. Coat the surface of the tortilla with 1 tbsp beaten egg. Flip to cook the egg side.
- Remove the tortilla and place on a plate with the cooked egg side up.
- Add 2 tbsp chicken curry and a few chicken pieces onto the egg side of the tortilla. Add the green chilies.
- Add a pinch of dried mango powder (amchur) and 1 tsp of chopped onions. Roll and close with a toothpick.
- Repeat with all 8 tortillas.
- Serve chicken rolls hot. They taste delicious and are a meal by themselves.
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Appetizers (Veg)