Egg Chicken Roll

• Marinate chicken for 30 minutes to overnight

Nutrition values are AI-estimated based on ingredients.

• 920 gm boneless skinless chicken thighs
• 1 tsp finely grated ginger
• 2 tsp finely grated garlic
• 1/2 tsp salt
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 heaped tsp Kashmiri chili powder
• 1/2 tsp garam masala
• 1/4 tsp freshly ground black pepper
• 1 tsp lemon juice
• 4 tbsp plain unflavored yogurt
• 4 tbsp oil
• 2 medium red onions
• 3 green chilies
• 1 tsp sugar
• 1 tsp chaat masala
• Mint leaves
• 7 plain flour tortillas
• 7 eggs

1. 1Marinate diced chicken thighs with ginger, garlic, spices, lemon juice, yogurt, and oil for at least 30 minutes.
2. 2Prepare onion topping by slicing red onions, mixing with green chilies and lemon juice, then refrigerating.
3. 3Sauté sliced onions in a skillet, then add marinated chicken. Cook on high heat, then cover and simmer until tender and slightly dry, adding sugar, mint, and chaat masala.
4. 4Beat eggs with salt and green chilies. Cook each tortilla by pouring egg over it on a hot pan, then flipping to cook briefly.
5. 5Assemble rolls by placing chicken filling and fresh onion topping onto the egg-coated tortilla.
6. 6Drizzle with desired sauces like ketchup or chili sauce.
7. 7Roll tightly in parchment paper and serve.

These instructions are our analysis of the original video. Watch on YouTube →