Kolkata Chicken Roll (কলকাতা চিকেন রোল)

A Bengali Comfort Classic

Kolkata Chicken Roll is one of the city’s most iconic street foods. While most people focus on the sauces or the paratha, the biggest difference often comes from how the chicken is cooked. This recipe compares two authentic approaches—quick Tawa Chicken for everyday cravings and smoky Kathi Chicken for a restaurant-style experience—while teaching the techniques that make both versions special.

• Prep Time: 4 hrs 30 mins
• Cook Time: 45 mins
• Serves: 4

Ingredients

Laccha Paratha Dough

• 300 g maida
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp ghee
• 170–190 ml warm water

Layering Mix

• 3 tbsp ghee
• 2 tbsp maida

Egg Layer (Per Roll)

• 2 eggs
• Pinch salt
• Pinch white pepper

Common Chicken Marinade

• 500 g boneless chicken thigh
• 100 g thick curd
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp Kashmiri chilli powder
• 1 tsp red chilli powder
• 1 tsp roasted cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp black pepper powder
• 1 tsp salt
• 1 tbsp mustard oil
• 1 tbsp lemon juice

Tawa Chicken

• Half of the marinated chicken
• 1 tbsp oil
• 1 medium onion (sliced)
• 1 medium capsicum (sliced)

Kathi Chicken Additions

• 1 tbsp roasted besan
• 1 tbsp fresh cream
• 1 tsp crushed kasuri methi
• 1 tsp mustard oil

Kathi Chicken Final Toss

• 1 tbsp oil
• 1 medium onion (sliced)
• 1 medium capsicum (sliced)

Roll Assembly

• Egg-coated laccha paratha
• Chicken filling
• Raw julienne onion
• Finely chopped green chilli
• Lemon juice
• Chaat masala
• Tomato ketchup
• Green chilli sauce

Method

Chicken Marinade

1. Mix chicken with curd, ginger paste, garlic paste, Kashmiri chilli powder, red chilli powder, roasted cumin powder, coriander powder, garam masala, black pepper, salt, mustard oil and lemon juice
2. Divide the marinade equally into two bowls

Tawa Chicken

3. Keep one half as the Tawa Chicken marinade
4. Marinate for at least 2 hours
5. Cook on high heat until lightly browned
6. Add onion and capsicum
7. Cook until the vegetables remain slightly crunchy

Kathi Chicken

8. Add roasted besan, fresh cream, crushed kasuri methi and extra mustard oil to the second bowl
9. Marinate for at least 4 hours
10. Thread onto skewers
11. Roast until lightly charred
12. Rest for 5 minutes
13. Chop finely
14. Toss with onion and capsicum over high heat

Paratha Dough

15. Mix maida, salt, sugar and ghee
16. Gradually add warm water and knead into a smooth dough
17. Rest for 30 minutes

Layer Creation

18. Roll into a circle
19. Cut till the centre
20. Apply ghee and dry maida evenly
21. Roll into a cone
22. Press into a dough ball
23. Rest again for 15–20 minutes

Rolling

24. Roll into a medium-thin laccha paratha

Dry Roast

25. Cook both sides briefly on a dry tawa

Frying

26. Add oil and fry until golden brown and flaky

Egg Layer

27. Spread beaten eggs on the tawa
28. Season with salt and white pepper
29. Place the paratha over the egg
30. Perform the traditional Kolkata egg flip
31. Cook until the egg is fully set

Assembly

32. Add the chicken filling
33. Top with raw julienne onion and chopped green chilli
34. Season with lemon juice and chaat masala
35. Apply tomato ketchup and green chilli sauce
36. Roll tightly
37. Wrap in paper
38. Serve immediately

Chef’s Tips

• Use chicken thigh instead of chicken breast for a juicier filling
• The same base marinade allows a fair comparison between Tawa and Kathi Chicken
• Roasted besan and cream help the Kathi Chicken stay juicy during roasting
• Do not overcook the onion and capsicum—they should retain a slight crunch
• Always dry-roast the paratha before frying to avoid a raw flour taste
• The Tawa version is perfect for quick weekday meals, while the Kathi version is ideal for weekends or special occasions

Frequently Asked Questions

• Why use chicken thigh instead of chicken breast? Chicken thigh stays juicier and is more forgiving during high-heat cooking.
• Why are there two marinades? Both versions start with the same base marinade so the comparison focuses on the cooking method rather than different flavours.
• Can I skip the Kathi version? Yes. The Tawa version is a complete recipe and is ideal for everyday cooking.
• Why dry-roast the paratha before frying? It removes excess moisture from the dough, helping prevent a raw flour taste while improving the final texture.
• Can I roast the Kathi Chicken in an OTG? Yes. Roast until lightly charred, then chop and finish with onion and capsicum on a hot tawa for the authentic roll-shop flavour.