THE BEST Chicken Tikka Roll | Rumali Roti on Tawa | चिकन टिक्का रूमाली रोल | Chef Sanjyot Keer скачать в хорошем качестве

THE BEST Chicken Tikka Roll | Rumali Roti on Tawa | चिकन टिक्का रूमाली रोल | Chef Sanjyot Keer

Power meets precision in every blend! Say hello to the BLP 2.0, now available on Amazon, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 Happy shopping! 🛍️ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g Chicken Tikka Roll (Homemade Tawa Rumali Roti) Prep time: 30 minutes (1 hour of resting time for the dough) Cooking time: 1 hour Serves: 4-5 people Ingredients: Dough (Rumali Roti) REFINED FLOUR | मैदा 1.5 CUPS WHEAT FLOUR | गेहूं का आटा 1/2 CUP SALT | नमक A PINCH SUGAR | शक्कर A PINCH OIL | तेल 1 TBSP MILK | दूध 200 ML (LUKEWARM, ADD GRADUALLY) Method: Dough Preparation In a large bowl, add refined flour, wheat flour, salt, sugar, and oil. Mix lightly. Gradually add lukewarm milk and bring everything together to form a soft dough. Transfer the dough to a work surface and knead using a push-and-stretch motion until smooth and elastic. Shape into a round dough ball, place it in a bowl, coat lightly with oil, cover with a damp cloth, and rest for at least 1 hour. While the dough is resting, prepare the remaining components of the roll. Rumali Roti Cooking Divide the rested dough into 30–35 g pedas (approximately 33 g). Apply a little oil to each peda and rest for 10–15 minutes. Heat a tawa on medium flame until hot but not smoking. Flatten a peda and roll it very thin using dry flour. Lightly oil the tawa, dust it with refined flour, and wipe off any excess. Place the roti on high flame. Once bubbles appear, flip quickly. Cook both sides briefly until just cooked and soft. Stack three pedas. The oil and flour is applied on first 2 pedhas and then the 3rd stacked on the other two stack them together and gently roll into a single roti. Cook on a hot tawa only until it is partially cooked and the layers begin to show—do not cook it fully at this stage. Remove from the tawa, carefully separate the three layers, then place each roti back on the tawa and cook fully on both sides. Chicken Tikka Ingredients: CHICKEN | चिकन 500 GRAMS (BREAST) SALT | नमक A PINCH GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 1 TBSP LEMON JUICE | नींबू का रस OF 1/2 LEMON TURMERIC POWDER | हल्दी पाउडर A PINCH KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP Second Marinade MUSTARD OIL | सरसों का तेल 1 TSP OIL | तेल 1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP GARAM MASALA | गरम मसाला 1/2 TSP SALT | नमक A PINCH BLACK SALT | काला नमक 1/4 TSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 2 TSP CURD | दही 2 TBSP GHEE | घी 1 TSP( FOR COOKING) Method: Slice the chicken breast diagonally into thin, flat strips and transfer them to a bowl. Add all the ingredients of the first marinade, mix well, and set aside. In another bowl, whisk together all the ingredients of the second marinade. Add this to the chicken and mix thoroughly. For dhungar, heat a charcoal piece until red hot. Place it in a small bowl over the chicken, add ghee, cover immediately, and allow it to smoke for 3–4 minutes. Remove the charcoal and mix well. Soak satay sticks in water. Fold each chicken strip and skewer it through the folds. Keep aside. Heat the same tawa until moderately hot. Add ghee and place the chicken skewers on it. Cook on medium-high flame, turning continuously, until evenly charred and cooked through. The chicken will get cooked perfectly, firm but juicy from the inside. I always prefer to cook tikkas at home like this, if you directly cut cubes then they won't be as juicy Green Chutney FRESH CORIANDER | हरा धनिया 1 CUP (PACKED) MINT | पुदीना 1/2 CUP (PACKED) GREEN CHILLI | हरी मिर्च 7–8 NOS. GARLIC | लहसुन 2–3 CLOVES GINGER | अदरक 1/2 INCH TAMARIND | इमली 1 SMALL PIECE SALT | नमक TO TASTE BLACK SALT | काला नमक A PINCH ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Method: For the green chutney, add all the ingredients to a mixer jar and blend into a semi-fine chutney. Keep chilled until use. Red Chutney KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4–5 NOS. (DESEEDED & SOAKED) GARLIC | लहसुन 10–12 CLOVES TAMARIND | इमली LEMON-SIZED PIECE GREEN CHILLI | हरी मिर्च 2 NOS. JAGGERY | गुड़ A SMALL PIECE BLACK SALT | काला नमक A LARGE PINCH SALT | नमक TO TASTE ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Method: For the red chutney, blend all the ingredients into a smooth chutney. Keep chilled. #YFL #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Dough for Rumali Roti 1:50 Chicken cutting & marination 4:50 Skewering 8:05 Green Chutney 10:56 Red Chutney 11:43 Prepping Onions 14:12 Cooking Rumali Roti 15:54 Cooking Chicken Tikka 23:56 Plating & Assembly 26:20 Outro 27:40