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Barbecue Chicken Roll Recipe:
Ingredients:
• 500g chicken breast, cut into small pieces
• 2 tablespoons ginger-garlic paste
• Juice of 1 lemon
• 2 tablespoons tandoori masala
• 2 tablespoons oil
• 200g spaghetti, boiled and cut into small pieces
• 1 cup shredded cabbage
• 1/2 cup frozen carrots and peas mix
• 2 tablespoons soy sauce
• 1 tablespoon hot sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup
• Charcoal for smoking
• Oil for greasing
• Roll patties
• All-purpose flour and water paste for sealing the rolls

Instructions:

• Marinate the chicken pieces with ginger-garlic paste, lemon juice, and tandoori masala. Allow it to marinate for at least 1 hour.
• Heat oil in a pan and add the marinated chicken. Cook until the chicken is fully cooked and tender.
• While the chicken is cooking, boil the spaghetti in another pot and cut it into small pieces before boiling. Set aside.
• Once the chicken is cooked, add shredded cabbage to the pan and cook for 2 minutes.
• Add the frozen carrot and peas mix to the pan and cook for an additional 2 minutes.
• Stir in soy sauce, hot sauce, and chili garlic sauce. Mix everything well and turn off the stove. Let the chicken and veggies cool down to room temperature.
• Once cooled, add mayonnaise and ketchup to the chicken and veggie mixture. Mix until well combined.
• Create a smoky aroma by placing a piece of burning charcoal in the pan with the chicken mixture. Drizzle some oil over the charcoal and cover the pan. Allow the smoky flavor to infuse for a few minutes.
• Remove the charcoal from the pan and discard it.
• To make the rolls, take a roll patty and place 1-2 tablespoons of the chicken and vegetable mixture in the center.
• Seal the roll patty by applying a mixture of all-purpose flour and water on the edges.
• Heat oil in a pan and shallow fry the rolls until golden brown and crispy on all sides.
• Serve the barbecue chicken rolls hot with chilli garlic sauce or your favorite dipping sauce. Enjoy your delicious meals!