Kolkata Chicken Roll

We love Chicken rolls. Those of you who read my blog and follow my recipes would know that I love different styles of Chicken wraps, be it a Chicken Roll or Burrito or Tacos. I think the love for Chicken rolls came from my Mom. During one of her trips to Mumbai, she had tried some Mutton Tikka boti rolls at a Parsi eatery and tried reinventing them at home which is actually loved by the whole family.

So, when I came across a wonderful pictures of Kolkata Chicken Roll, I had to give it a try. The flavor of Kolkata roll is not just different, it actually bombards your taste buds with a joy ride of different things. From what I have read, its pretty renowned and a popular street food in Kolkata. Though I have never been to Kolkata, there is something about the food and culture that connects me to it and I find it amazingly attractive. Recipes like this are so easy and fuss free that while it connects you to your roots, which is just so important for people like me who live so far off from their home country, but also makes it easy for your kids to eat. Its healthy, nutritious and perfect for on the go too.

I grew up eating and loving my mother Tikka Boti Roll, which she initially only made with meat but then also started making with Chicken and I loved both. I have always been a fan of being able to make something that was good for road trips. See, some trips allow you to stop by at hotels on the way, but not all and for those trips or those after game hunger pangs while you might be stuck in heavy traffic, these are the recipes that just don’t come handy but also are flavorfully satisfying.

I marinated the Boneless Chicken with Salt, Ginger garlic paste, Lemon Juice and Yogurt. Spices I used were Fenugreek leaves, Tandoori powder, Red chili powder, cumin powder and fennel powder. Chicken can be marinated and left in the refrigerator overnight but if you are short on time, it can also be marinated for 30-45 minutes.

This recipe might not be exactly same as what you might have experienced in Kolkata, if you have been lucky enough to try the street food there, but after the numerous trials and efforts made by me and going through uncountable recipes of different kinds, I managed to stick to this one for the Kolkata Chicken rolls. I am not too sure how the Chicken rolls are different from the Kolkata egg rolls, but my mom would always spread some egg was on the Roti and fry it for the Tikka Boti so I did the same thing for my recipe and I feel the taste is deliciously enhanced. This recipe is inspired by numerous flavors that I have tried all my life and I feel with the numerous trials that I have made, I am able to give this dish a flavor different from my regular Chicken rolls. Hope you try it, like it and enjoy it as much as my family and I do.  

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Kolkata Chicken Roll

Chicken Roll with flavors from Kolkata

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

10 minutes

Cook Time

45 minutes

Passive Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 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

Cuisine Indian, Mughlai, Pakistani Prep Time 10 minutes Cook Time 45 minutes Passive Time 45 minutes Servings people MetricUS Imperial Ingredients 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

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Instructions

1. These Chicken Rolls are delicious, flavorful and amazingly satisfying!!!

   
2. The chicken by itself is also great and you can always make the Roti without Egg wash as well.

   
3. Wash and cut the Boneless chicken to small bite size pieces.

   
4. Add in Red chili powder, salt, cumin powder, Tandoori powder and fennel powder. Mix well.

   
5. 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.

   
6. 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.

   
7. Add in the chopped green chilies unless you don't want it too spicy.

   
8. Cook till the Chicken is well cooked and the water is all dry.

   
9. 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.

   
10. Roll each portion out. Spread little egg on one side and fry the roti from both sides.

    
11. The egg side stays up.

    
12. Spread the ketchup, Green chutney and garlic mayo sauce.

    
13. Add the sliced onions, sliced chilies and coriander leaves.

    
14. Add the Chicken.

    
15. Roll them and serve hot.