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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. | Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat |
| 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 |
Sub-Recipe Ingredients
Karachi Spice Blend
YIELD: 10 TSP.
| AMOUNT | MAIN INGREDIENTS |
| 2 tsp. | Kashmiri Chili Sauce (commercially available) |
| 2 tsp. | Ground Cumin |
| 1 tsp. | Ground Cayenne |
| 1 tsp. | Ground Coriander |
| 1/2 tsp. | Ground Cardamom |
| 1/2 tsp. | Ground Allspice |
| 1 tsp. | Ground Turmeric |
| 1 tsp. | Ground Black Pepper |
| 1 tsp. | Kosher Salt |
Spicy Green Coconut Chutney Sauce
Yield: 4 servings
| AMOUNT | MAIN INGREDIENTS |
| 1 Cup | Plain Greek Yogurt |
| 1 Cup | Fresh Cilantro Leaves |
| 1 Cup | Unsweetened Coconut, grated |
| 4 oz. | Unsweetened Coconut Cream |
| 1/2 Cup | Fresh Mint, leaves |
| 1 ea. | Green Chilies - Chopped |
| 1 Tbsp. | Fresh Ginger - Grated |
| 1 Tbsp. | Fresh Garlic Clove - Grated |
| 1 tsp. | Ground Coriander |
| 2 Tbsp. | Fresh Lime Juice - Squeezed |
| 2 tsp. | Kosher Salt |
Directions
Step 1: Make the Karachi spice blend. (Sub-Recipe)
Step 2: Make the Spicy Green Coconut Chutney Sauce. (Sub-Recipe)
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 Directions
Karachi Spice Blend
Step 1: Combine Kashmiri Chili Sauce, Cumin, Cayenne, Coriander, Cardamom, Allspice, Turmeric, Black Pepper, and Kosher Salt.
Step 2: Mix well and set aside.
Spicy Green Coconut Chutney Sauce
Step 1: Blend Greek Yogurt, cilantro leaves, coconut, coconut cream, mint leaves, chopped green chilies, ginger, garlic clove, coriander, fresh lime juice, and Kosher salt.
Step 2: Mix into a smooth consistency.
Application Uses
MEAL
Lunch
Dinner
CUISINE
Indian
MAIN INGREDIENTS
Chicken
Recipe Tags
