Best Chicken roll recipe
Chicken roll |How to make chicken roll
Rolls are everyone's favorite. Chicken roll Is a hugely popular evening snacks across different parts of India.
Chicken roll is extremely easy to make at home like restaurants or street stalls. They are versatile, yummy and delicious. Here I bring you the step by step guide on how to make chicken roll recipe at home with details photos and video. This is a Indian chicken roll recipe.
What is chicken roll ?
It is basically a wrap of spiced chicken with vegetables inside a soft golden paratha, sometimes coated with eggs or drizzled with green chutney.
Small cubes or slices of cooked chicken are stir fried with onion, capsicum and other spices. These fillings are then wrapped inside a soft golden paratha or rumali roti.
Chicken kathi roll is the most popular version and has been invented in the first half of 20 th century in the city ot Kolkata, India. And it's it's origin can be traced back to a restaurant known as Nizam's.
These kolkata Chicken rolls are stuffed with shewer roasted kebab inside paratha, which layered with egg. These stuffed chicken roll are so delicious and yummy.
Chicken : In restaurants yoghurt marinated smoked chicken are used. Boiled chicken or grilled chicken are also yields good results. Use boneless chicken pieces.
Vegetables : Onion and capsicum are generally prefer. You can add red and yellow bell peppers as well.
Spices : Red chilli powder, cumin powder, garam masala powder, chat masala, salt.
Flour : Good quality all purpose flour (maida).
Herbs : Coriander leaves, ginger garlic paste and lemon.
Cooking oil : Any vegetable oil or butter.
Other ingredients : Green chutney, tomato ketchup
Cilantro mint sauce ( green chutney) and tomato ketchup is always a good combination to serve with a chicken roll. A mayo dip with chicken roll is my favourite.
Some crispy fried french fries or potato wedges also works fine as a side dish with this.
Some fresh salad are a healthy option you can serve with chicken roll.
Two popular variations for chicken roll are Mughlai Chicken roll and Chicken kathi roll.
In Mughlai Chicken roll, the dough for paratha are kneaded with eggs and milk. This make the paratha more soft and yummy. The chicken fillings are wrapped inside a egg coated paratha.
Whereas in restaurants chicken kathi roll is wrapped inside a rumali roti. And the marinated chicken are cooked in a charcoal tandoor.
Whole wheat flour paratha can also be used instead of all purpose flour paratha to make chicken roll.
Another popular variations of this roll can be made by applying mayonnaise and green chutney over the paratha.
You can refrigerated the leftover chicken roll in a fridge. But it is best to use within a day. They don't last for long.
Steps to make the recipe
1. Marinating the chicken
Cut the chicken pieces into small cubes and add in a mixing bowl. Then add hung curd, red chilli powder, garam masala powder, cumin powder, chat masala, salt and lemon juice. Pour some oil and mix everything nicely. Let them marinate for 20 minutes.
2. Dough making
Add flour in a mixing bowl with a small pinch of salt and some cooking oil. Slowly pour water and start to knead. Make a soft palpable dough without sticky. Grease some more oil and cover the dough. Keep it aside for 10 minutes to set.
3. Cooking the chicken.
If using an Oven then it would be pretty simple to cook the chicken. Preheat the oven to 240°C for about 15 minutes. And if using wooden sticks then soak them in water for 30 minutes.
Line a baking tray with aluminum foil and then thread the chicken in either wooden sticks or iron shewers. Place the threaded Chicken on the tray and place it inside the oven. Bake them for 15 to 20 minutes or until crisp golden on both sides.
Otherwise you can cook the chicken on a pan or tawa. Heat a pan with some oil over medium heat flame. When it become hot lower the flame and remove excess marination from the chicken and place them on it.
Cook the chicken for 2 minutes and then flip to another side. Cook them further 2 minutes and when become little charred flip to other side. Cook the chicken by flipping one side to another for about 8 minutes or till become dry and well done.
4. Cooking the paratha
Divide the dough into small equal size parts and roll them between the palm of hands to make round shape dough balls. Keep them aside for 7 to 8 minutes to set.
It is important to rest the dough balls to set when using all purpose flour (maida). Due to the elasticity property of all purpose flour, the dough ball won't roll freely as soon as making the dough balls.
After the dough balls get set dust them with some flour and start to roll with a roller pin. Make a round shape circle of about 5 to 6 inch diameter.
Heat a tawa or pan and cook them over medium heat flame on both sides till become light golden brown. Apply butter or ghee on both sides while roasting them.
5. Making the fillings
I have cut the cooked chicken into slices. You can use them like as they are.
Heat some oil in a pan on medium heat flame and fry ginger garlic paste till the raw smell goes off.
Add sliced onion and capsicum and saute for a minute.
Then add red chilli powder, garam masala powder and salt. Pour some water and cook the masala for one minute.
Add the chicken and mix well with vegetables. Add some tomato ketchup and mix further. Finally add chopped coriander leaves with them and remove the fillings.
6. Coating the paratha with eggs
This step is only required if you want to make a egg chicken roll If not you can escape this step.
Heat a tawa or pan with some oil on medium heat and place one paratha on it. When the paratha become hot, pour a whisked egg over it and spread around.
Then flip the paratha to another side and cook the egg completely.
Remove the paratha and repeat with the remaining paratha as well.
7. Assemble the roll
Take one egg coated paratha and spread 2 tablespoon fillings over one side.
Top the fillings with some fresh onion slices and sprinkle some chat masala.
Now fold the paratha tightly and close.
Wrap with a paper and serve. Make more roll with rest of the paratha and Chicken fillings.
Rumali roti roll
Rumali roti roll is often served in restaurant as Kathi roll. It is easy to wrap the fillings inside a rumali roti compare to paratha.
You can use the same chicken fillings to wrap inside a rumali roti. Basically at restaurants, chicken tikka is used to make the fillings.
And chicken kathi roll is made by wrapping the fillings inside a rumali roti and then roasted till golden brown. They are served by cutting into two or three pieces with green chutney.
After making a rumali roti fold one side edges about 1/4 th part and spread the chicken fillings as shown below.
Make a thick batter with maida and water. And apply around the rumali and fold the right and left sides as shown below.
Now wrap the rumali roti and seal. Roast on a pan till become golden brown from all sides.
Cut into pieces and serve.
To make perfect rumali roti at home you can read this rumali roti recipe instructions with step by steps.
- Cut chicken pieces into slices after cooking. This will help to wrap the roll uniformly.
- Try to roll the paratha as thin as possible.
- Don't apply any chutney inside the paratha otherwise the roll become soggy.
- Use tomato ketchup while making the fillings.
- Marinate the chicken for best results.
Other popular kebab and snacks recipes you may like to make are
Chicken roll recipe
Chicken roll is a popular street stalls snacks made with spiced chicken fillings, wrapped inside a golden brown paratha. Chicken kathi roll or Mughlai chicken roll are some popular variations of chicken roll.
Prep time 15 min, Cook time 10 min Serve 5
Author Mobasir hassan
For the roti
- 100 gm all purpose flour
- 1/2 teaspoon salt
- 2 tablespoon cooking oil or ghee
For the fillings
- 250 gm boneless chicken
- 1 tablespoon red chilli powder
- 1 tablespoon garam masala powder
- 1/2 tablespoon cumin powder
- 1/3 tablespoon chat masala
- 1/4 cup hung curd
- Salt as per taste
- 1/2 tablespoon lemon juice
- 2 medium size onion finely sliced
- 1 teaspoon tomato ketchup
- 4 eggs
- 2 medium size capsicum finely sliced
- Small handful of chopped coriander leaves
- Wash and cut the chicken into small cube size pieces. And take them in a mixing bowl. Add hung curd, half of the red chilli powder, half of the garam masala powder, cumin powder, chat masala, salt, lemon juice and oil.
- Mix everything nicely so that the marination coat the chicken pieces evenly from all sides. Let them marinated for 30 minutes.
- Now take the all purpose flour in a mixing, add salt and oil. Rub then and start to knead by pouring water slowly. Make a soft and palpable dough. Grease some oil and keep aside to set for 10 minutes.
- After the marination period is over, cook the chicken pieces either in an oven or pan.
- After that heat one tablespoon oil in a pan and fry ginger garlic paste till the raw smell goes off. Then add the sliced onion and capsicum and saute for 30 seconds in high heat.
- Add the remaining red chilli powder, garam masala powder and salt. Pour some water and cook the masala for one minute over medium heat.
- Add the cooked chicken pieces and mix Add tomato sauce and chopped coriander leaves. Mix everything nicely and then remove.
- Now divide the dough into equal parts and roll them between the palm of hands to make round shape balls.
- Take one dough ball dust with some flour and start to roll with a roller pin into a 5 to 6 inch diameter. Make sure the paratha is thin.
- Heat a pan over medium heat and place the rolled dough on the pan. When some small bubbles start to appear flip it to another side and cook futher.
- Brush some oil or butter on both sides and cook till become light brown.
- Now pour one beaten egg over the paratha and spread around on one side of the paratha.. Then flip the paratha and cook the egg well done.
- Make more paratha with the remaining dough balls and coat them with eggs.
- Now place some chicken mixture over the egg side of one paratha. Top with some onion slices. Sprinkle chat masala and squeeze some lemon juice.
- Roll the paratha and close. Serve them.