Chicken Tikka Masala Spring Rolls

My entire cooking career, I have been on the lookout for these thinner spring roll wrappers. There is a bit of confusion with nomenclature on google, and in the grocery store, I could only ever find thick egg roll wrappers, wonton wrappers, or summer roll wrappers. Finally one day I asked an employee at an Asian market and he lead me to the freezer section! This is where I had gone wrong my whole life! The other wrappers are in the aisles or the refrigerator, but the nice thin spring roll wrappers are in the freezer. This was a whole new world to me and I instantly came up with some fun spring roll ideas, starting with this chicken tikka variety.
The beginning of the masala sauce. Peppers and onions, then some garlic, ginger, and chiles. Meanwhile, grill the marinaded chicken. Mix it into the peppers and onions with some tomato and cream and you have your chicken tikka masala. The mixture itself is much too wet for the spring rolls so I mixed it with some basmati. Then just roll it up! I'm so glad I found these wraps. We fried these, but the these thin rolls can be baked too. Served with a simple raita sauce. The flavors in this roll are perfect chicken tikka. These are a great party food, and you can even make a bunch and freeze them.
 

Chicken Tikka Masala Spring Rolls

  • Chicken and Marinade
  • 1 Cup Yogurt
  • 2 Tablespoons Curry Powder Preferably homemade
  • 5 Cloves Garlic Grated
  • 2 Inches Ginger Grated
  • Salt and Pepper
  • 1.5 Pounds Boneless Skinless Chicken Breasts
  • Sauce/Filling
  • 1 Bell Pepper
  • 1 Onion
  • 3 Cloves Garlic
  • 2 Inches Ginger
  • 1 Tablespoon Curry Powder
  • 28 Ounces Crushed Tomato
  • 1/2 Cup Cream
  • Spring Roll Wrappers
  • Raita
  • Yogurt
  • Cilantro
  • Cucumber
  • Scallion
  • Chile Flake

Instructions

  1. Mix marinade ingredients and and chicken. Let marinade for a few hours if not overnight. Grill to cook.
  2. Cook some sliced peppers and onions in some butter to lightly brown. Add a few cloves of grated garlic and an equal amount of ginger, along with a tablespoon of curry powder. Cook 2 minutes. Add the crushed tomato and heavy cream. Add in the cooked chicken. Bring to a light simmer and cook about 30 minutes. Let it cool.
  3. Meanwhile cook rice and then mix it into the tikka masala until it is somewhat dry. I added about 3 cups cooked rice for every 2 cups of tikka mixture. Then roll it up into your spring rolls and fry! You could bake them too if you wanted to and they would still come out really good. I served this with a simple raita of yogurt, cilantro, cucumber, green onion, and chile flake.