RECIPE | Finger Millet Chicken Tikka Roll – Jet Lag Recipe By Sahil Sharma, Executive Sous Chef, Fairmont Jaipur

/
chickentikkarol.jpg

Traveling to a new time zone is rough, and there's nothing worse than being wide  awake in the middle of the night, or forcing your eyelids to stay open when you've  got a whole day ahead of you.  

The cause of jet lag is the inability of the body of a traveller to immediately adjust to  the time in a different zone. Recovering from jet lag depends on the number of time  zones crossed while traveling.  

In general, the body will adjust to the new time zone at the rate of one or two time  zones per day. For example, if you crossed six time zones, the body will typically  adjust to this time change in three to five days. 

Jet lag is temporary, so the prognosis is excellent and most people will recover  within a few days. 

If you want to maximize your vacation time, you need to beat your jet-lag ASAP - these foods will help get you on track. 

FINGER MILLET CHICKEN TIKKA ROLL – Jet Lag Recipe 

No. of pax recipe serves: 6 

Preparation time in (hours and) minutes: 25 min 

Cook time in (hours and) minutes: 45 min 

Total time in (hours and) minutes: 1 hr 10 min 

Dish description in 20–30 words 

Kathi rolls have fast become the regular food around the globe; this is an easy and  quick recipe that you can try at home for brunch or a heavy evening meal. Chicken kathi roll has a delicious melange of chicken tikka and spices rolled together and served with a chutney. 

List of ingredients in order of use, 

Ingredients 

  • 6 millet chapattis/bread 

  • 6 Egg Whites 

  • 100 gm Coriander, chopped 

  • 100 ml mustard Oil

For the Filling: 

  • 100 gms Onions, sliced 

  •  100 gms Coriander Leaves, chopped 

  •   20 gms Ginger-Garlic Paste 

  •  50 gms Tomatoes, chopped 

  •  20 gms Turmeric Powder 

  •  to taste Salt and Chilli Powder 

  •  1 tsp Green Chillies, chopped 

Ingredients – Chicken Tikka  

  • 500 gms chicken breasts - cut into bite-sized pieces (tikka) 

  • Juice of two lemons 

  •  1 tablespoon salt 

  •  250ml (1 cup) plain yogurt 

  •  2 tablespoons garlic puree 

  •  1 tablespoon ginger puree 

  •  1 tablespoon ground cumin 

  •  1 tablespoon ground coriander 

  •  1 tablespoon freshly ground black pepper 

  •  1 teaspoon citric acid powder 

  •  1 teaspoon turmeric powder 

  •  1 teaspoon salt (more or less to taste) 

  •        2 green chillies finely chopped 

  • 1 bunch of coriander leaves finely chopped

Directions 

  • Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt. 

  •  Now, whisk the second marinade ingredients together and pour it over the chicken. 

  •  Allow to marinate for six hours or up to 48 hours - the longer the better. If you don't have time to marinate the chicken, 30 minutes or so will still be good. ∙ When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavor of charcoal barbecues. 

  •  Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened. 

  •  Meanwhile, Mix the egg whites with the coriander. 

  • Heat oil in a non-stick pan. Dip each millet bread into the egg white mix and place on the pan one at a time till it turns color. Keep aside. 

  • Cut the prepared chicken tikka into strips. 

  • In a pan heat the oil and add chopped onions, ginger-garlic paste, chopped tomatoes, turmeric, red chili powder, and green chilies. 

  • Now, add the chicken tikka strips, sliced onions, and pepper juliennes. ∙ Cook a little and add chopped coriander. 

  • Divide the tikka mixture and roll up in cooked millet pieces of bread. ∙ Serve with mint chutney and salad. 

dp.jpg

Sahil Sharma

He is an Executive sous chef at Fairmont Jaipur