Indian
Indian - Street Food and Snacks
Shahi Korma Chicken Pakora / Roll
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 300g boneless chicken, cut into strips
- • 1/2 cup thick yogurt, whisked
- • 1 tbsp ginger-garlic paste
- • 2 tsp kebab masala
- • 6 small parathas
- • 3 eggs, lightly beaten
- • 1 large onion, thinly sliced
- • 1/2 tsp salt
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Coat the chicken in the yogurt, ginger-garlic paste, kebab masala, and salt, and rest for at least 1 hour.
2
Phase 2
Sear the marinated chicken in hot mustard oil over high heat until charred at the edges and cooked through.
3
Phase 3
Fry each paratha on a hot tawa, pour a ladle of beaten egg over one side, and flip so the egg sets onto the paratha.
4
Phase 4
Lay the chicken strips and sliced onion down the centre of the egg side and roll the paratha tightly.
5
Phase 5
Wrap in paper, cut diagonally, and serve hot, Kolkata kati-roll stall style.