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. 


YIELD: 1 Serving


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

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



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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