Kolkata Chicken Roll
A beloved Kolkata street food classic! Succulent, spicy chicken tikka wrapped in a flaky, crispy paratha with tangy sauces and crunchy onions. This recipe brings the authentic taste of Park Street's famous kathi rolls right into your kitchen.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces with thick curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, 3/4 tsp salt, lemon juice, and mustard oil.
- Mix thoroughly to ensure every piece of chicken is well-coated.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally for 2-4 hours for maximum flavor infusion.
Prepare the Paratha Dough
- In a separate mixing bowl, whisk together the all-purpose flour, 1/2 tsp salt, and sugar.
- Add 2 tbsp of vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm water while kneading to form a soft, smooth, and pliable dough. Knead for about 7-8 minutes.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
Cook the Chicken Filling
- Heat the remaining 2 tbsp of vegetable oil in a skillet or pan over medium-high heat.
- Place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through, tender, and has a slight char on the edges.
- Remove the cooked chicken from the pan and set aside.
Cook the Parathas
- Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- Lightly flour a clean work surface. Roll out one dough ball into a thin circle, approximately 7-8 inches in diameter.
- Heat a tawa or flat skillet over medium heat. Place the rolled paratha on the hot tawa.
- Cook for about 30-45 seconds until small bubbles appear. Flip the paratha.
- Drizzle 1 tsp of oil on and around the paratha. Press gently with a spatula and cook for 1-2 minutes until golden brown and crispy spots appear.
- Flip again, drizzle another tsp of oil if needed, and cook the other side until done. Repeat for all dough portions. Keep the cooked parathas warm in a cloth.
Assemble the Rolls
- Place a warm paratha on a piece of parchment paper or foil.
- Arrange a quarter of the cooked chicken filling in a line down the center of the paratha.
- Top the chicken with a generous amount of thinly sliced onions and chopped green chilies.
- Drizzle with 1 tbsp of tomato ketchup and 1/2 tbsp of green chili sauce.
- Sprinkle a pinch of chaat masala over the filling for a tangy kick.
- Tightly roll the paratha from one side. Wrap the bottom half of the roll with the parchment paper to hold it together.
- Serve immediately with lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For juicier chicken, use boneless, skinless chicken thighs instead of breast.
- 2Do not overcrowd the pan when cooking the chicken; this ensures it sears well rather than steams.
- 3Resting the dough is non-negotiable for soft, pliable parathas that are easy to roll.
- 4For an authentic 'egg roll', lightly beat an egg with a pinch of salt and pour it over the paratha after the first flip. Let it set before flipping again to cook the egg.
- 5Assemble the rolls just before serving to prevent the paratha from becoming soggy.
Adapt it for your goals.
Vegetarian
Substitute chicken with 300g of paneer cubes or a mix of sautéed vegetables like bell peppers, carrots, and cabbage.
HealthierHealthier
Use whole wheat flour (atta) instead of all-purpose flour for the parathas to increase the fiber content.
Sauce TwistSauce Twist
Add a layer of mint-coriander chutney along with the other sauces for a fresh, herby flavor.
SpicierSpicier
Increase the amount of green chilies in the filling and add a pinch of black pepper to the chicken marinade.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Energy
The carbohydrates from the paratha serve as a primary source of energy, making this a filling and satisfying meal.
Digestive Aid
The use of curd (yogurt) in the marinade introduces probiotics, which can help promote a healthy gut microbiome and aid digestion.
Rich in Antioxidants
Spices like turmeric, ginger, and garlic used in the marinade are packed with antioxidants and have anti-inflammatory properties that support overall health.
Frequently asked questions
A single homemade Kolkata Chicken Roll contains approximately 450-550 calories, depending on the amount of oil and sauces used. Restaurant versions may be higher in calories.