Chicken malai boti rolls are a delicious and simple way to enjoy tender chicken boti, wrapped in a flakey paratha roll with your favorite vegetables and chutneys.
If like us, you’re a fan of easy meals that can be repurposed from leftovers, you will love these malai boti rolls!
These rolls or wraps are made with tender pieces of malai boti, paired with green chutney, and onions and cucumbers for a little crunch!
Malai Boti rolls are the perfect option for a quick lunch at home or bring them along to your next picnic, or road trip.
Why you’ll love this Chicken Malai Boti Roll
- The perfect way to use up any leftover Chicken Malai Boti
- A flexible recipe, swap out your toppings, sauces and experiment with different wraps!
- The perfect lunch, dinner, or snack!
- Great to feed a crowd!
Recipes you’ll love
If you’re looking for more easy Paratha Rolls and sandwich recipes, here are some of our favorites:
- Butter Chicken Paratha Roll
- Cheesy Chicken and Veggie Rolls
- Chicken Malai Boti Roll
- Bun Kabab: Shami Kabab Sandwich with Green Imli Chutney
Ingredients
- Chicken Malai Boti – The base of this paratha roll are tender chicken boti.
- Paratha – you can use fresh homemade paratha or frozen parathas for this recipe. Frozen parathas are readily available at Asian supermarkets. If you don’t have access to these, you can even use flour tortilla wraps from the grocery store.
- Toppings – sliced red onions, cucumbers and lettuce all make great toppings for this paratha roll.
- Sauces/Chutneys – The chutneys tie the whole roll together. Some of our favorites are this imli (tamarind) chutney or yogurt based sauce like this mint raita!
How to make Chicken Malai Boti Rolls?
To assemble the malai boti rolls:
- Heat the fresh or frozen parathas (flakey flatbread).
- Spread the green chutney or other sauces. We recommend using this green imli chutney.
- Add the chicken boti
- Top with sliced red onions, and cucumbers.
- Roll the paratha as a roll and serve.
Tips for Malai Boti Roll
- This paratha roll is perfect way to use malai boti, making it a perfect snack or lunch. If you need tips to make the chicken boti you can find them here.
- You can use homemade parathas, roti, frozen parathas, tandoori naan or even flour tortillas for this recipe.
- When assembling the roll, adjust the amount of vegetables and sauces to your preference.
- The sauces or chutneys really tie the sauce together. We love using a fresh green chutney, mint raita, or tangy imli chutney for these malai boti rolls.
- The chicken boti rolls can be made in advance and reheated on the stovetop or microwae.
- You can use a toothpick to hold the roll together. Just make sure to remove it before eating!
These chicken malai boti rolls taste great on their own, but if you’re looking for some simple ideas for a side dishes, here are some of our favorites:
- Corn Bhel: Easy Corn Chaat Salad
- Chana Chaat: Pakistani Chickpea Salad
- Kachumber Raita
- Fruit Chaat – Pakistani Fruit Salad
If you give this Chicken Malai Boti Roll recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chicken Malai Boti Roll
Chicken malai boti rolls are a delicious and simple way to enjoy tender chicken boti, wrapped in a flakey paratha roll with your favorite vegetables and chutneys.
Ingredients
- 2 Chicken breasts approx 500 gms make cut into 1 ½ inch pieces
- 2 tablespoons white vinegar
- 1/2 teaspoon Salt to taste
- 3-5 Green chillis adjust to taste
- 1 ½ inch Ginger pieces
- 2 cloves Garlic optional optional
- 50 grams Cashews
- 1 tablespoon Roasted cumin seeds
- 1/2 teaspoon Fennel seeds
- ½ teaspoon Green Cardamom powder
- ½ teaspoon White Pepper
- 2 tablespoons Greek yoghurt or hung curd
- 2 tablespoons Heavy cream or fresh cream
- To finish
- 2 pieces charcoal see charcoal smoke instructions
Chicken Malai Chicken Boti Rolls
- Malai Boti
- 6-8 parathas frozen or homemade
- 1 red onion sliced
- 1/4 cup cucumbers sliced
- 1/4 cup green chutney or other sauce
Instructions
Prepare the chicken
- Clean chicken, and cut into 1 ½ inch pieces, and add to a large bowl with vinegar & salt. Mix well, wash off the vinegar. Transfer chicken to a sieve or colander to drain out the excess water.
- Prepare the marinade
- Soften cashews in boiling water or the microwave. And strain.
- Stovetop: Place cashews in a small pot, cover with water, bring to boil, and boil for 10 minutes. Strain the cashews.
- Microwave: Place cashews in a microwave-safe bowl, cover with water, and microwave on high for 2-3 minutes. Cool, and strain cashews.
- Grind all the whole spices, ginger and garlic, green chili, and cashews to make a thick paste. Add a little milk if needed.
- To a large bowl, add the chicken with the spice paste, yogurt and cream. Coat the chicken thoroughly.
- Set aside for at least 2 hours, or overnight in the refrigerator.
Cook the Chicken Malai Boti
- If the chicken is in the fridge, remove it from the refrigerator a few hours before you plan to cook so that it has time to come to room temperature.
- Cook the chicken on a grill, griddle or cast iron pan.
- You can either thread pieces of chicken onto skewers or leave as cubed chicken.
- Heat your griddle pan/skillet to medium heat. Brush the griddle or pan with oil/butter or ghee and transfer chicken to the pre-heated pan or griddle.
- Cook on each side for 5-7 minutes.
- Optional – Charcoal Smoke the Chicken
- Place the cooked chicken onto a pan with a tight fitting lid with a small piece of foil.
- Carefully, heat the charcoal on the stove until it turns red, and immediately place the charcoal in the pan onto the foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
- Cover the pan immediately and let the chicken smoke for about five minutes. The chicken will get a smoky flavour just like a tandoor oven.
Chicken Malai Boti Roll
- Heat the fresh or frozen parathas (flakey flatbread).
- Spread the green chutney or preferred sauces
- In the middle of the paratha add chicken malai boti
- Top with sliced red onions, and cilantro.
- Roll the paratha as a roll and serve.