Calcutta Kitchen

Recipe

Kolkata Chicken Roll (কলকাতা চিকেন রোল)

Authentic Kolkata Chicken Roll with flaky laccha paratha, juicy chicken filling, and Tawa and Kathi Chicken techniques for two distinct flavours.

Kolkata chicken roll with flaky laccha paratha and chicken filling.

Recipe information

Prep time
270 min
Cook time
45 min
Total time
315 min
Servings
4
Difficulty
medium

About this recipe

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.

Equipment

Prabha Heavy Gauge Round Bottom Kadhai

Prabha Heavy Gauge Round Bottom Kadhai

Heavy-gauge round-bottom iron kadai that distributes heat evenly, retains heat exceptionally well, and is perfect for frying, sautéing, and slow cooking.

🛒 View on Amazon

Ingredients

  • Laccha Paratha Dough

  • Layering Mix

  • Egg Layer (Per Roll)

  • Common Chicken Marinade

  • Tawa Chicken

  • Kathi Chicken Additions

  • Kathi Chicken Final Toss

  • Roll Assembly

Cooking method

  1. Chicken Marinade

  2. 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

  3. Divide the marinade equally into two bowls

  4. Tawa Chicken

  5. Keep one half as the Tawa Chicken marinade

  6. Marinate for at least 2 hours

  7. Cook on high heat until lightly browned

  8. Add onion and capsicum

  9. Cook until the vegetables remain slightly crunchy

  10. Kathi Chicken

  11. Add roasted besan, fresh cream, crushed kasuri methi and extra mustard oil to the second bowl

  12. Marinate for at least 4 hours

  13. Thread onto skewers

  14. Roast until lightly charred

  15. Rest for 5 minutes

  16. Chop finely

  17. Toss with onion and capsicum over high heat

  18. Paratha Dough

  19. Mix maida, salt, sugar and ghee

  20. Gradually add warm water and knead into a smooth dough

  21. Rest for 30 minutes

  22. Layer Creation

  23. Roll into a circle

  24. Cut till the centre

  25. Apply ghee and dry maida evenly

  26. Roll into a cone

  27. Press into a dough ball

  28. Rest again for 15–20 minutes

  29. Rolling

  30. Roll into a medium-thin laccha paratha

  31. Dry Roast

  32. Cook both sides briefly on a dry tawa

  33. Frying

  34. Add oil and fry until golden brown and flaky

  35. Egg Layer

  36. Spread beaten eggs on the tawa

  37. Season with salt and white pepper

  38. Place the paratha over the egg

  39. Perform the traditional Kolkata egg flip

  40. Cook until the egg is fully set

  41. Assembly

  42. Add the chicken filling

  43. Top with raw julienne onion and chopped green chilli

  44. Season with lemon juice and chaat masala

  45. Apply tomato ketchup and green chilli sauce

  46. Roll tightly

  47. Wrap in paper

  48. Serve immediately

Pro 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.

Watch the recipe

Video preview: Kolkata Chicken Roll Watch on YouTube

Kolkata Chicken Roll

Related recipes