Cheese Chicken Tandoori Roll without Tandoor
Looking for a twist on the classic chicken tandoori recipe at home? Try this cheesy version that’s rich and fuss-free. Think cheese inside juicy tandoori chicken rolls—all made right on your stovetop.
How to Make
- 1.
Marinate the Chicken
Flatten the chicken breasts slightly using your rolling pin or palm (makes them easier to roll). In a bowl, mix curd, red chilli powder, turmeric, crushed black pepper, kasuri methi, ginger-garlic paste, and salt. This is your spicy base for that perfect homemade chicken tandoori flavour.
- 2.
Stuff It with Cheese
Place the flattened chicken pieces on a board. Spoon or brush the masala mix evenly over each piece. Place Britannia The Laughing Cow Cheese slices or cubes in the centre, and roll them up gently. Use toothpicks to secure the ends so they don’t unravel while cooking.
- 3.
Marinate & Rest
Rub any leftover marinade over the rolls and let them sit for at least an hour in the fridge. This helps the flavours soak in—key to making juicy tandoori chicken in a home-style way.
- 4.
Sizzle and Seal
Heat butter in a non-stick pan. Place the chicken rolls carefully (don’t crowd the pan). Cover and cook on medium flame for 2–3 minutes per side, rotating occasionally so they brown evenly.
- 5.
Go For That Smoky Finish
Once cooked, remove the toothpicks and give them a quick direct flame grill using tongs for that authentic chicken tandoori at home vibe.
Facts About The Ingredients
- In India, tandoori chicken originated in Punjab, but similar versions have existed since the Harappan era—clay ovens (tandoors) and charred meats were found in ancient ruins.
- Kasuri methi is a game-changer. Grown in North India, it gives that signature "dhaba" fragrance.
- The word tandoor comes from the Persian tanūr, meaning fire oven—proof that fiery flavours have always travelled far and wide.