Tandoori flavored chicken pieces wrapped in whole wheat bread with crunchy vegetable salad and mint chutney.

Watching cooking shows on tv with my diary and pen is my favorite pass time. And this is how I had started collecting recipes much before my blogging days.

Initially, I didn’t have many options with cooking shows and channels…Khana Khazana was the show I would watch for Indian recipes and Martha Stewart for cakes and bakes. The kitchen decor and the cutlery Martha used in her shows would always distract me from watching the actual cooking.

Tandoori Chicken Roll is also inspired by a Canadian tv show on Food Network which is all about food trucks and street food. The name of the show is ‘Eat Street’ hosted by James Cunningham who tries out all kinds of truck food dishes.

There was one particular food truck that served Indian food and the tandoori roll was supposed to be the most popular one. They tried to make it more creative by preparing their own achari flavored mayonnaise along with tandoori chicken bite-size pieces, mint chutney, and some crisp salad for the crunch.

Here is my version of a Tandoori chicken roll where I have added a layer of omelet which is of course optional. In case if you are not an egg fan, you can very well opt it out. This tandoori roll can be made with leftover tandoori chicken pieces as well.

How to make mint chutney for rolls?

Mint chutney for rolls has to be slightly dry and not watery in texture. You will find different kinds of recipes on my blog for this chutney but for a whole wheat roll, we need to be very careful so that the wrap does not get soggy.

1 teaspoon grated garlic

1 teaspoon grated ginger

2 green chilies

1 tbsp lemon juice

Salt to taste

1/2 teaspoon cumin powder

1 cup mint leaves

1 cup green coriander

1 tablespoon roasted chana dal

Store this chutney in a dry glass container for up to 4 to 5 days in the refrigerator. You can also pour into the ice tray cubes and freeze.

Watch the video here:

Tandoori Chicken Roll ~ Bollywich Roll

Shanaz Rafiq

Tandoori flavored chicken pieces wrapped in whole wheat bread with crunchy vegetable salad and mint chutney.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 20

Total Time 1 20

Course Breakfast, Brunch, Sandwich

Cuisine Indian

Servings 5

Ingredients

Chicken Stuffing:

500 grams chopped boneless chicken
2 tablespoon yogurt
1 tablespoon ginger garlic and green chili paste
1 tablespoon tandoori masala powder
1 tablespoon lemon juice
¾ teaspoon salt
1 large onion sliced
1 capsicum sliced

Salad (mix together):

2 cups shredded cabbage
1 carrot shredded
1 onion sliced
1 tablespoon lemon juice
1 teaspoon black pepper

Other Ingredients:

5 rotis
2 eggs
Mint chutney
2 tablespoon butter
3 tablespoon cooking oil

Notes

Here is my version of a Tandoori chicken roll where I have added a layer of omelet which is of course optional. In case if you are not an egg fan, you can very well opt it out. This tandoori roll can be made with leftover tandoori chicken pieces as well.

HOW TO MAKE MINT CHUTNEY FOR ROLLS?

1 teaspoon grated garlic

1 teaspoon grated ginger

2 green chilies

1 tbsp lemon juice

Salt to taste

1/2 teaspoon cumin powder

1 cup mint leaves

1 cup green coriander

1 tablespoon roasted chana dal

Store this chutney in a dry glass container up to 4 to 5 days in the refrigerator. You can also pour into the ice tray cubes and freeze.

Keyword Chicken, Rolls, Sandwich

If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.

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