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Chicken Tikka Burrito

So for the past couple of weeks I've been dropping my Chutney's for one of their chicken kabob rolls. First of all they do nan in the Pakastani style, much thicker than Indian. And they heap up lots of onions and raita and cucumber / tomato mix along with a goodly amount of tikka on top of the nan. They then roll it really, really tight in wax paper and aluminum foil. I usually dish up a few little plastic containers of their light green sauce and a couple of their bright red / sweet & hot sauce and finally a few of their pickled vegetables which includes lots of jalapeno's, etc.

This is one filling and delicious lunch. Do not remove the cover, just peel it down as you consume your Indian burrito. I like this better than the frankie at Bombay by a mile. With tax out the door $5.41

SE corner of Barrington and Pico in the little mini mall.

2406 S Barrington Ave, Los Angeles, CA 90064

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  1. That sounds like a good idea: however, how spicy was it?

    Or to put the question another way, was the spicy-ness all in the add-on suaces or was there some heat inside their Pakistani Burrito already?

    Is one to assume that their light green sauce is Mint Chutney or something else?

    1 Reply
    1. re: JBC

      The burrito is not spicy, but it has a lot of aji (taste). I like to add a little of both sauces, plus some of the pickled vegetables to each bite. And the light green sauce is indeed a mint based sauce, but it's not spicy. They also have a dark green one that is mint based as well, but that one has a good amount of heat to it.

    2. This sounds a lot like the "chicken tikka sandwhich lunch special (weekdays only)" at the Bombay Cafe (or is it "Grill"?) on Santa Monica in the Hollywood mini-mall with TJ's. Anyone been recently?

      1. What "kind' of chicken i.e. white or dark meat?

        1 Reply
        1. re: vinosnob

          It's made with typical chicken tikka pieces which I believe are all made from breast meat.

        2. Awesome! These sound like roomali rolls, which are really popular in NY. I've been looking for something like this in LA. Do they include eggs in them by any chance?

          2 Replies
          1. re: a_and_w

            No eggs. The other nice thing about Chutney's is that they offer "meat" samosa's. Normally I tend to find only potato and pea samosa's.

            1. re: Servorg

              Ah well, I usually prefer them without egg anyway. Sounds promising -- thanks for the tip!

            1. re: Ciao Bob

              You may have a career in advertising, Bob. I will riff off of your excellent effort and say it's a "Nanuritto"

            2. sounds good. im gonna have to check this out....

              1. This sounds like a variation on the kathi roll that was invented in India by a restaurant based in Calcutta. They are an extremely popular street food in Calcutta and now the rest of India. All kinds of kababs, including chicken tikka, goat boti kabab, seekh kabab, grilled paneer are rolled up in a bread ( in the case of the Indian version, it's a thick parantha) with chutneys, onions and tomatoes. But as someone pointed out below, the kathi roll always comes with a fried egg inside.

                Oh, and there is no difference along national lines between Indian and Pakistani nan. Unlike what is served in Indian restaurants here, real Indian nan is exactly like the Pakistani version - thick, fluffy and yeasty.

                1. I stopped by Chutney's last night and ordered two of these "burritos". Really solid; the nan is tasty and fluffy and the chicken tikka is moist and well-seasoned. The raita is a must to finish it off.

                  Great tip and thanks for passing along...

                  4 Replies
                  1. re: vinosnob

                    Glad you liked it. I'm planning on a lunch run to Chutneys today, and will be trying one chicken and one beef (which I have never ordered before). Will report back on the beef version later today.

                    1. re: Servorg

                      Tried the ground beef kabob today. Very good. Sort of reminds me of the way Persian restaurants do their ground beef main course. Sort of ground beef sausage almost. Not as highly seasoned in this case, but terrific option to the chicken. Next time I am trying the lamb.

                      1. re: Servorg

                        I finally made it to Chutney's to try the chicken kabob roll. It was very flavorful and it made for a nice light lunch.
                        Two would've been overkill and one was not enough for me. I wonder if I was shortchanged like sometimes happens with burritos.
                        I've only had the lamb vindaloo frankie at Bombay Cafe (about a year ago was the last time) and thought it was better than Chutney's chicken roll, albeit about twice as expensive.

                        1. re: Wolfgang

                          I will add a meat samosa or two, depending on my hunger level, at times.

                  2. I've been meaning to try this place for the longest time - thanks for the review, Servorg!

                    1 Reply
                    1. re: aching

                      Try it, try it! I had lunch there today, and -- as usual -- succombed to what is probably the best lunch special in L.A.: a quarter of a chicken cooked in the tandoor, carrot/corn/coconut salad, and naan for $2.99. Quality food at an incredible price.

                    2. My opinion is this place serves bland, low quality filler.

                      1 Reply
                      1. I saw this type of burrito or they called it 'tandoori wrap' at the India Grill Express at Inglewood and find it kind of strange (as is the parmesan naan) on the menu. Guess it's a trend we'll see more of then.