Nutrition Info. (per serving)
- Salt 1 teaspoon
- Refined Oil 3 teaspoons
- Cardamom Powder 0.5 teaspoons
- Cinnamon Powder 0.5 teaspoons
- Coriander Powder 0.5 teaspoons
- Fennel Powder 1 teaspoon
- Red Chilli Powder 1.5 teaspoons
- Curd 300 g
Fruits & Vegetables
- Onion 2 units
- Lemon 1 unit
- Cucumber-regular 1 unit
- Iceberg Lettuce 100 g
- Thyme 5 g
- Egg Yolk Raw 1 unit
- Chicken Leg Boneless 400 g
- Jeera Powder 1 teaspoon
- Pepper 1 teaspoon
- Garlic 7 pieces
- Dill Leaves - Other 10 g
1For spread :- Take a mixing bowl, add hung curd with 2 cloves of chopped garlic, 1 chopped onion, lemon juice and black pepper. Mix well and keep it in the refrigerator .
2For dip :- take 2-3 tablespoon of hung curd, add salt, pepper, chopped cucumber dice along with chopped dill leaves and 2 cloves of chopped garlic. Mix well and set aside.
3Marinate chicken :- Cut the chicken leg boneless into cubes. In a bowl combine, add lemon juice, salt, pepper, chop garlic and oil. marinate the chicken for 20-30 min.
4Add egg yolk, powder spices and chopped fresh thyme to the marinated chicken and mix well.
5Heat a pan, add a little oil and put the marinated chicken pieces. Cook it with a lid on for 10-12 min until done. Once done set aside.
6To assemble :- Take a paratha / roti, put the spread along with cucumber and onion slice, iceberg lettuce with marinated chicken.
7Roll it in cylindrical shape and serve with yogurt dip.