Chicken rolls have always been a favorite in our home. Those of you who follow my blog know how much I love wraps of all kinds — whether it’s a classic chicken roll, a burrito, or tacos. I think this love goes back to my mom. During one of her trips to Mumbai, she tasted Mutton Tikka Boti Rolls at a Parsi eatery and later recreated them at home. They were an instant hit with the entire family, and from that point on, rolls became a regular comfort food for us.
So when I came across pictures of the famous Kolkata Chicken Roll, I knew I had to try making it. The flavors sounded irresistible — bold, layered, and packed with personality. From everything I’ve read, it’s one of Kolkata’s most iconic street foods, loved for its rich taste and satisfying simplicity. Although I’ve never visited Kolkata, there’s something about its food culture that deeply attracts me. Some places just connect with you through their cuisine, even from afar.
Recipes like this are wonderfully fuss-free and incredibly practical. For those of us living far from our home country, food becomes a powerful way to stay connected to our roots. At the same time, dishes like these are perfect for kids — easy to eat, nutritious, and ideal for busy days or meals on the go.
I grew up loving my mom’s Tikka Boti Rolls. She initially made them with mutton, but later switched to chicken as well, and I adored both versions. I’ve always appreciated recipes that travel well — perfect for road trips, long drives, or those moments when hunger strikes and stopping isn’t an option. Not every journey allows for leisurely restaurant breaks, and sometimes you’re just stuck in traffic after a game or a long day. That’s when homemade rolls like these truly shine — convenient, filling, and deeply satisfying.
For this version, I marinated boneless chicken with salt, ginger-garlic paste, lemon juice, and yogurt. The spice blend includes dried fenugreek leaves, tandoori masala, red chili powder, cumin powder, and fennel powder, creating a beautifully aromatic base. The chicken can be marinated overnight for deeper flavor, but even a quick 30–45 minute marinade works well when time is short.
This recipe may not be an exact replica of the rolls you’d find on the streets of Kolkata, but after many trials and countless variations, this is the version I keep coming back to. One element I borrowed from my mom’s technique is spreading a thin layer of beaten egg onto the roti and cooking it before adding the filling. I’m not entirely sure how this differs from traditional Kolkata egg rolls, but I do know that it adds richness, texture, and a wonderful depth of flavor.
Ultimately, this recipe is a blend of influences — my mother’s cooking, flavors I’ve loved over the years, and my own experiments in the kitchen. The result is a chicken roll that feels both familiar and new, comforting yet exciting.
I hope you try it, enjoy it, and share it with your loved ones — just as my family and I do. 🌯✨
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 45 minutes |
| Servings |
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- 1 Lb Chicken [ Boneless] Cut to small to medium size pieces.
- 1/2 tsp Turmeric Powder
- 1 tsp Red chili powder
- 1 tsp Tandoori Masala Powder
- 1 tsp Fennel powder
- 1/2 tsp Ground cumin powder
- 1 tbsp Kasoori methi
- 1/2 cup Greek Yoghurt
- 2 tbsp Ginger garlic paste
- 2 tbsp Lemon juice
- Salt
- 2 tbsp Green chilies chopped
- 2 tbsp Butter
- 4 tbsp olive oil Or any other oil of your choice for the chicken
- 2 No. Onions sliced
- 1/4 cup Coriander leaves chopped
- 3-4 No. Green chilies sliced
- 2 tbsp Green chutney
- 2 tbsp Tomato Ketchup
- 2 tbsp garlic mayo sauce
- 2.5 cups All purpose Flour You can also use whole wheat if you like
- 1 tbsp Ghee / Oil For the dough
- 1-1.5 cups Water For the dough. More or less as you need
- 2 No. eggs Whisk and add 2 tbsp water and whisk more
- 2-3 tbsp olive oil For cooking Roti
Ingredients
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- These Chicken Rolls are delicious, flavorful and amazingly satisfying!!!
- The chicken by itself is also great and you can always make the Roti without Egg wash as well.
- Wash and cut the Boneless chicken to small bite size pieces.
- Add in Red chili powder, salt, cumin powder, Tandoori powder and fennel powder. Mix well.
- Also add in the Yogurt, Ginger garlic paste, Kasoori methi and Lemon juice. Mix well. Leave it in the refrigerator for at least 30-45 minutes.
- Add butter and oil to a pan and let the butter melt. Add marinated chicken to the pan and cook for 10 minutes on medium to high heat.
- Add in the chopped green chilies unless you don't want it too spicy.
- Cook till the Chicken is well cooked and the water is all dry.
- Make the dough by adding 1 Ghee/Oil and little salt to the Flour. Mix well and add little water at a time. Keep the dough covered for 15-20 minutes. Divide into 6 portions.
- Roll each portion out. Spread little egg on one side and fry the roti from both sides.
- The egg side stays up.
- Spread the ketchup, Green chutney and garlic mayo sauce.
- Add the sliced onions, sliced chilies and coriander leaves.
- Add the Chicken.
- Roll them and serve hot.
