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Chicken Tikka Egg Rolls
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Chicken Tikka Egg Rolls

Charred yogurt marinated chicken tikka wrapped in an egg roll with onion and hot peppers and served with cilantro mayo.
Prep Time45 minutes
Cook Time40 minutes
marinate time2 hours
Total Time3 hours 25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, British, Chinese, Indian
Keyword: fried, grilled, Spicy, stuffed
Servings: 12 egg rolls
Calories: 294kcal

Equipment

Ingredients

Chicken and marinade

  • 1 cup full fat greek yogurt
  • juice of 1 lime
  • 2 tablespoons grated ginger
  • 2 tablespoons grated garlic
  • 2 teaspoons garam masala
  • 2 teaspoons corinader
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon clove
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 1.25 pounds boneless skinless chicken thighs 4 thighs

Cilantro mayo

  • 1 bunch cilantro
  • 1 juice of one lime
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1 cup mayo

the rest of the egg roll ingredients

  • 1 large shallot sliced
  • 2 jalapenos seeds removed and sliced
  • 2 fresno chili peppers seeds removed and sliced
  • 1 cup mozzarella cheese
  • 1 egg
  • 12 egg roll wrappers
  • oil for frying

Instructions

Marinate the chicken

  • Mix all the marinade ingredients in a large bowl. If you are grilling the chicken leave it whole, but if you are broiling it like me, chop it up into 1 inch pieces.
  • Toss the chicken into the marinade and allow it to sit in the fridge for at least 2 hours if not overnight.

Make the sauce

  • Mix all the sauce ingredients in a blender or food process and blend smooth. Set aside in the fridge until ready to use.

Cook the chicken

  • Preheat oven to broil. Add the sliced shallot and peppers into the chicken and toss to combine. Spread the mixture out onto the baking sheet.
  • Broil about 10 minutes to brown and char the top. Toss and flip the chicken and repeat for another 10. After the initial 20 minutes, it is probably cooked through, but continue if needed or if you need to brown it a bit more.
  • Remove from heat and cool fully.
  • Add the chicken to a bowl and smash it up a bit with a potato masher. Alternatively you could put it on a cutting board and chop it up a little. Stir in the mozzarella.
  • Whisk the egg with a splash of water.
  • Lay out the first egg roll wrapper and add the chicken mixture to the center. Don't overfill! Form it into a cylinder shape. Wrap the wrapper around the chicken making sure not to rip the wrapper and form the egg roll shape. Brush some of the egg wash onto the edge to seal the egg roll. Repeat with the remaining wrappers or until you run out of filling.
  • Preheat oil to 375. Fry the rolls in batches until crispy, about 4 minutes per batch.
  • Season with salt as you take them out of the fryer. Allow to cool for a few minutes before serving with the sauce.

Nutrition

Calories: 294kcal | Carbohydrates: 13g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg