Murgh Roll

Did you know that one can make a perfect gourmet dish even with left overs from the fridge. This recipe is one such example with use of some basic ingredients available in every household. I have given the recipe a strong North Indian flavor, and hence the name, murgh Roll




Eggs – 1no.

Chapati – 1no.

Onion sliced – 1no.


For the chicken

Chicken leg boneless – 1 whole

Ginger garlic paste – 1tsp

Turmeric – ¼ tsp

Chilli powder – ¼ tsp

Salt – to taste


For the chutney

Coriander – one large handful

Birds eye Thai chili – 1no.

Mint – ½  handful

Amchur (raw mango) powder – ¾ tsp

Greek yoghurt – 2tbsp

Salt – to taste


–          The first basic step before you start cooking is to collect your ingredients. This is called ‘mise en place’. Collect & lay all your ingredients.

–          Begin by first dicing up the boneless chicken leg. To a bowl, add the ginger garlic paste, turmeric & chilli powder. Add some salt to taste. Give it a mix & add in the diced chicken. Evenly mix the chicken to have it coated & leave aside for about 15min. to marinate.

–          To a hot pan, add some oil. Add in the marinated chicken & flash cook for about 5 min. or till done stirring continuously. This will prevent the chicken from getting burnt. Once done remove from pan & cool. Simultaneously, for the chutney, combine all the ingredients. Remove the stem of the chilli & blend to a smooth paste. Add salt to taste.

–          For the egg roll, beat the egg in a bowl with some salt. First grill the chapatti to heat it a bit. Place on the side of the pan. Grease the pan with some oil & pour the beaten egg to form a round omelette. Place the chapatti on top of the omelette & cook completely. Remove from the pan & begin assembling.

–          Add some of the chicken to the roll & roll tightly. Cut & serve with some sliced onions & coriander & mint chutney!!

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