The chicken roll is one of Kolkata’s most iconic street foods—crispy paratha, juicy spiced chicken, tangy onions, and zesty sauces all wrapped into a handheld delight. Loved for its bold flavors and satisfying texture, this dish has traveled far beyond the streets of Bengal and become a favorite across India.
Making a chicken roll at home isn’t just about tossing ingredients into a wrap; it’s about recreating that smoky, spicy, savory experience in your own kitchen with fresh, quality ingredients. Whether you crave it as a quick lunch, an indulgent evening snack, or a crowd-pleasing dinner, this step-by-step recipe will show you exactly how to make chicken roll at home with street-style taste and perfection.
This guide breaks down each stage—from marination and cooking to assembling and wrapping—so you can master the art of making Kolkata-style chicken rolls without missing a single detail.
1. Marinate Chicken for Juicy and Flavourful Filling
The first step to making a perfect chicken roll at home is preparing a well-seasoned chicken filling. Use boneless chicken breast or thigh pieces cut into thin strips. Marinate them with curd, ginger-garlic paste, red chili powder, turmeric, garam masala, black pepper, lemon juice, and salt. Add a tablespoon of mustard oil for an authentic Kolkata-style flavor. Let the chicken rest in the marinade for at least 1 hour—overnight marination is ideal for deeper flavor. This ensures the chicken remains juicy and absorbs all the spices when cooked.
2. Cook the Marinated Chicken on High Heat for Smoky Street-Style Taste
Once the chicken is marinated, cook it on high heat in a thick-bottomed tawa or non-stick pan. Add a little oil and cook the chicken until it’s well-seared and slightly charred for that street-style smoky essence. Avoid overcrowding the pan to maintain high temperature and achieve caramelization. Stir occasionally and cook for about 10–12 minutes or until the chicken is cooked through and browned. Keep the cooked chicken aside and cover it so it remains moist until it’s used in the roll.
3. Prepare Flaky Paratha – Key to Authentic Chicken Roll
For the wrap, you need soft yet crispy parathas. Make a dough using maida (all-purpose flour), a pinch of salt, sugar, and oil. Add water gradually and knead to a smooth dough. Let it rest for 30 minutes. Roll out into thin discs, apply a little oil and fold to create layers, then roll again and cook on a hot tawa with oil or ghee until golden brown on both sides. A good paratha should puff slightly, have flaky layers, and be soft enough to fold without breaking. This is what holds the roll together and gives it that characteristic texture.
4. Assemble with Onions, Sauce, and Egg for Authentic Street Vibes
To make the roll Kolkata-style, lightly beat an egg and pour it on the tawa. Place the hot paratha on top of it and let the egg set. Remove and start assembling: place some cooked chicken in the center, top it with thinly sliced onions (soaked in vinegar or lime for 10 minutes), chopped green chilies, and a pinch of chaat masala. Add a dash of tomato ketchup and green chili sauce or a special roll sauce made from mayonnaise and mustard. This layering balances the heat, acidity, and richness in each bite.
5. Wrap the Chicken Roll Tight and Serve with Tissue or Foil
Finally, roll everything tightly to hold the filling in place. Use butter paper, foil, or even a newspaper wrap for the authentic feel. Secure one end to make it easy to hold and eat without the stuffing falling out. Serve the chicken roll hot with extra sauce or a cold drink. This homemade version brings the exact street-food experience to your kitchen without compromising on taste or hygiene. Store any leftover filling separately and assemble fresh whenever needed.
