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Chicken Philly Paratha Rolls Recipe
Add an inspiring paratha roll to your menu featuring Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat seasoned with Karachi spice and onions wrapped in a warm paratha flatbread with a spicy green coconut chutney dipping sauce and crispy Karachi fried onion petals.
Ingredients
YIELD: 1 Serving
Amount | Main Ingredients |
2 ea. | Paratha Bread (commercially available) |
1 Tbsp. | Canola Oil |
6 oz. | |
3 oz. | Coconut Chutney Sauce, green, spicy (sub recipe) |
2 oz. | Fried Onion Petals (commercially available) |
3 oz. | Fried Onion Petals (commercially available), Karachi seasoned |
2 tsp. | Kashmiri Chili Sauce (commercially available) |
2 tsp. | Ground Cumin |
1 tsp. | Ground Cayenne |
2 tsp. | Ground Coriander |
½ tsp. | Ground Cardamom |
½ tsp. | Ground Allspice |
1 tsp. | Ground Turmeric |
1 tsp. | Ground Black Pepper |
3 tsp. | Kosher Salt |
1 Cup | Plain Greek Yogurt |
1 Cup | Fresh Cilantro Leaves |
1 Cup | Unsweetened Coconut, grated |
4 oz. | Unsweetened Coconut Cream |
½ Cup | Fresh Mint, leaves |
1 ea. | Green Chilies, chopped |
1 Tbsp. | Fresh Ginger, grated |
1 Tbsp. | Fresh Garlic Clove, grated |
2 Tbsp. | Fresh Lime Juice, squeezed |
Directions
Step 1: Make Karachi spice blend by mixing Kashmiri Chili Sauce, Cumin, Cayenne, 1 tsp. Coriander, Cardamom, Allspice, Turmeric, Black Pepper, and 1 tsp. Kosher Salt.
Step 2: Blend Greek Yogurt, cilantro leaves, coconut, coconut cream, mint leaves, chopped green chilies, ginger, garlic clove, 1 tsp. coriander, fresh lime juice, 2 tsp. Kosher salt into a smooth consistency.
Step 3: Pre-heat a flat-top grill.
Step 4: Place two parathas onto flat-top grill to warm on each side.
Step 5: Remove from flat-top grill and reserve warm.
Step 6: Pour oil onto a flat-top grill and place the Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat on grill.
Step 7: Season with 2 tsp. Karachi spice and cook to internal temperature of 165˚F.
Step 8: Remove from flat-top grill and reserve.
Step 9: Place your warm parathas on a clean surface.
Step 10: Spread 3 oz. green coconut chutney across the warm paratha.
Step 11: Next, add a layer of fried onion petals across the entire paratha.
Step 12: Place the Karachi spiced chicken on top of the fried onion petals.
Step 13: Roll the parathas in a cone-like shape and place onto the serving plate.
Step 14: Place some extra green coconut chutney in a ramekin and serve on the side.
Step 15: Place the prepared onion petals into a mixing bowl and toss with Karachi spice blend.
Step 16: Place Karachi spiced onion petals into a large ramekin.
Step 17: Serve as needed on the side.
Sub Recipe
Spicy Green Coconut Chutney Sauce
Yield: 4 servings
* See Step 2 direction
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Application Uses
MEAL
Lunch
Dinner
CUISINE
Indian
American
MAIN INGREDIENTS
Chicken
