Chicken Roti From India

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"Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."
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45 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.


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It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!

This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices...

This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.

@ AIMEEWOZ - I've substituted an equal amount of tomato paste for tamarind pulp with success. It's not the same, but it should do.

I did not care for this recipe. There are to many spices and flavors going on... I thought it would have taste like the one I have tried on my trip to the caribbean.. completely different!!!

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