Chicken Tikka Rolls

Juicy grilled chicken tikka is wrapped in warm naan with crisp onions, cilantro, and green chutney for a handheld meal inspired by the street-food rolls found across India.

Active Time: Total Time: Servings:

30 mins 1 hr 30 mins 6

Why it Passed the Test

• The yogurt-based marinade keeps the chicken tender while helping the spices adhere evenly.

• High-heat grilling creates charred edges and smoky flavor without drying out the meat.

• Fresh onions, cilantro, and green chutney add brightness and contrast to the richly spiced chicken.

Across India, rolls stuffed with grilled meats, chutneys, and fresh vegetables are a popular grab-and-go meal sold from street carts, markets, and small restaurants. This version pairs chicken tikka with warm naan for a satisfying handheld dish that balances all the ingredients in every bite. Inspired by the flavors of tandoori cooking, the chicken is marinated in yogurt, ginger-garlic paste, lime juice, and spices before being grilled until lightly charred and juicy.

The marinade serves two purposes: It seasons the chicken throughout while also protecting it from drying out over high heat. Once grilled, the chicken is tucked into butter-brushed naan and topped with crisp red onion, cilantro, and green chutney. Whether served as a casual dinner, a game-day meal, or a dish for an outdoor gathering, they deliver the layered flavors of chicken tikka in an easy-to-eat format.

What is the difference between chicken tikka and tandoori chicken?

Chicken tikka is typically made from boneless pieces of marinated chicken that are grilled or roasted, while tandoori chicken is traditionally prepared with bone-in pieces. Both use similar yogurt-based marinades and spice blends, but they differ mainly in cut and presentation.

Notes from the Food & Wine Test Kitchen

Soak sliced onions briefly in cold salted water to mellow their sharpness while maintaining their crunch.• Avoid overgrilling the naan; it should remain flexible enough to roll without cracking.• Use metal skewers when possible for easier turning and more even cooking. If you’re using wooden skewers, soak them in water for 20 to 30 minutes before threading with chicken and grilling.

Suggested pairing

The smoky spices and herbaceous chutney pair beautifully with a vibrant rosé. Try the Domaine Tempier Bandol Rosé from Provence, whose bright acidity and subtle berry notes complement the grilled chicken while balancing the heat from the spices. Beer drinkers can reach for a Kingfisher Premium Lager or another crisp lager, whose refreshing finish highlights the charred flavors and fresh herbs without overwhelming the dish.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-­inch pieces

• 2 tablespoons ginger-garlic paste

• 2 tablespoons fresh lime juice

• 2 tablespoons plain whole-milk Greek yogurt

• 4 teaspoons tandoori masala

• 1 tablespoon neutral cooking oil (such as grapeseed), plus more for grill grates

• 1 teaspoon white vinegar

• 1 teaspoon Kashmiri chile powder

• 1 teaspoon kosher salt

• 1/4 teaspoon garam masala

• 6 (10-inch) metal or wooden skewers

• 6 (8-inch) flatbreads (such as naan)

• 2 tablespoons ghee or melted unsalted butter

• 1 medium red onion, thinly sliced (about 1 cup)

• 1/4 cup chopped fresh cilantro

• 1/3 cup green chutney

Directions

Step 1 - Stir together chicken, ginger-­garlic paste, lime juice, yogurt, tandoori masala, oil, vinegar, chile powder, salt, and garam masala in a large bowl until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours.

Step 2 - Preheat grill to high (450°F to 500°F). Thread chicken evenly onto skewers, leaving about 1 inch of space at top and bottom of each skewer; discard marinade. Brush grill grates with oil. Place skewers on oiled grates over direct heat; grill, covered, until grill marks form and chicken releases easily from grates, 3 to 4 minutes. Turn skewers; grill, covered, until lightly charred and a thermometer inserted into thickest portion of chicken registers 165°F, 5 to 6 minutes. Transfer skewers to unlit side of grill to keep warm.

Step 3 - Brush 1 side of each flatbread evenly with ghee. Place flatbreads, buttered sides up, on oiled grates over direct heat. Grill, uncovered, until lightly charred on bottom, 30 seconds to 1 minute. Flip bread, and grill until lightly charred and warmed through, about 1 minute.

Step 4 - Slide chicken evenly off skewers onto buttered sides of each flatbread. Top evenly with red onion and cilantro; drizzle evenly with green chutney. Roll tightly, and serve immediately.

Make ahead

Marinate the chicken up to four hours in advance and refrigerate until ready to grill. Cooked chicken can be refrigerated for up to three days or frozen for up to three months; assemble the rolls just before serving for the best texture.