Authentic Kolkata Style Chicken Kathi Roll Recipe | Street Food Royalty at Home

Step 1 — Marinate the Chicken (Authentic Kolkata Flavor)

In a bowl, combine 250g boneless chicken (small cubes) with 2 tbsp yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, ½ tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala, 1 tbsp mustard oil and salt. Add 1 tbsp lemon juice and mix well. Marinate at least 30 minutes — ideally 2 hours for deep street-style flavor.

Use mustard oil for authentic Kolkata aroma. For quicker meal prep, marinate overnight and freeze in an airtight bag.

Step 2 — Sear & Cook the Chicken on High Heat

Heat 1 tbsp oil on a heavy tawa or non-stick pan. Add marinated chicken in a single layer and cook on medium-high heat for 10–12 minutes until seared and slightly charred. Finish with a sprinkle of garam masala and a squeeze of lemon. This method creates the juicy, slightly charred texture Kolkata rolls are famous for.

Want smoky flavor? Add a small piece of hot charcoal to a bowl, set the bowl in the pan, drizzle ½ tsp oil, and cover for 1–2 minutes (dhungar method).

Step 3 — Make the Flaky Paratha (Or Use Store-Bought)

Knead 1 cup all-purpose flour + pinch salt + 1 tbsp oil into a soft dough. Rest 15 minutes. Roll into medium discs and cook on tawa with a little ghee until golden & flaky. Egg-paratha variant: Pour beaten egg on the hot paratha, let set, then flip — this creates the classic egg-roll version beloved in Kolkata.

Step 4 — Assemble the Roll: Layer, Sauce, and Crunch

On the paratha, spread 1 tbsp green chutney and 1 tbsp ketchup or peri-peri sauce. Add a layer of sliced onions, cucumber and the hot cooked chicken. Sprinkle chaat masala and freshly chopped coriander. Fold and roll tightly; wrap in foil or parchment for a clean presentation and easy eating.

Prefer less heat? Use mint raita instead of green chutney. Want fusion? Add shredded cheese or sriracha mayo.

Step 5 — Serve Hot & Pairings for Best Experience

Serve immediately with mint-coriander chutney, tamarind dip, or raita. Pair the roll with masala chai or a cold lassi for an authentic street-food meal. For meal prep, keep chicken filling chilled and assemble fresh before eating to retain the paratha’s crispness.

Related: Mutton Shahi Korma Recipe

Authentic Nizam’s Style Making of Chicken Kathi Roll

Marinating the juicy chicken

This is the part of the process that sets the tone for the amazing flavor you get from Kolkata-style chicken kadhi rolls. You need to marinate the chicken pieces with spices and herbs to combine the flavors. This is what turns the chicken pieces into a juicy and delicious filling for the rolls. First, you need to choose the right spices for the rolls. Kolkata-style chicken kadhi rolls are made with a blend of spices like cumin, coriander, chaat masala, and turmeric. These spices add a lot of depth and flavor to the roll, making it even better.

Next, make sure the marinade is thick enough to coat the chicken and absorb the flavors properly. Yogurt is great to add to this marinade because it not only tenderizes the chicken but also helps keep it moist while cooking. The flavor of yogurt goes great with the spices, so it’s a great combination.

Start by making deep cuts in each piece so that the flavors can penetrate the chicken. Then, spread the marinade all over the chicken, making sure that every inch is covered. For the best flavor, let it marinate in the refrigerator for a few hours or even overnight. This will allow the spices to penetrate the chicken and make it soft and delicious. As the chicken cooks, the flavors combine to create a one-of-a-kind flavor combination that will blow your mind. This marinating method is the key to the great taste of Kolkata Style Chicken Kati Rolls.

Preparing the delicious filling

Now, let’s move on to the next step: preparing the ‘delicious filling’. This is where it really gets magical. The marinated chicken transforms into a mouth-watering dish, taking your taste buds on a journey of discovery.

If we follow the old method, we make kebabs with marinated chicken pieces on long iron skewers in the tandoor. But not everyone has a tandoor in their kitchen, but almost everyone has a microwave or OTG. So arrange the marinated chicken pieces one by one on small iron skewers or a small bamboo stick (kathi). Then let the kebabs cook in the OTG at 170 degrees for 30 minutes. But it is good to remember that do not forget to turn the chicken pieces over, so that your kebabs cook properly from all sides.

Now, heat a little oil in a pan on medium heat, add a bunch of finely chopped onions and capsicums to the pan. These will not only add a splash of color, but also add a touch of freshness and freshness to the filling. Fry the vegetables until they are slightly soft but have a bright color. Then add the grilled chicken tikka. If you want to enhance the flavor, sprinkle spices like red chili powder, cumin seeds, and coriander leaves. This will give the filling a nice, rich flavor that will take your taste buds to the next level. While cooking, the aroma will waft through your kitchen and satisfy your hunger.

Gently mix everything together so that the spices are evenly distributed throughout the chicken and vegetables. Don’t forget to add the lemon juice at the end; this is the main secret of this recipe. Cook until the filling is cooked, the vegetables are cooked, and all the flavors come together. When the smell in your kitchen is amazing, you will know it is ready. You can add a spoonful of melted butter (or ghee), although it is not mandatory.

Chicken Kathi Roll Making

If you want to make Chicken Kathi Roll in Kolkata style, you need to be very precise and detailed. Start by placing a nice, warm paratha on the counter. It should be soft and pliable, but if it is hard, heat it in the oven for a few minutes. Then I tweak the recipe a little to my liking. Heat 1 tbsp of oil in a frying pan and fry the paratha well on both sides. Now take the paratha out of the pan and spread 2 more tbsp of oil in the same pan. Take 1 egg and a little salt in a bowl and beat it well. Then spread the beaten egg well in the pan and serve the paratha as shown in the video.

Finally, add some juicy chicken filling and spread it over the paratha, making sure that every bite has a nice balance of juicy chicken, spices, and vegetables. Now it’s time to get crunchy and fresh! Add a few slices of onion and some chopped green chillies to the chicken filling. This will make your kadhi rolls beautifully crispy and burst with colour. Spread your favourite tomato sauce and chilli sauce on it. Spread a little chaat masala on it, which will make your roll even more crunchy. Lastly, once again, don’t forget to add lemon juice. Its herbal flavour will give your roll an extra layer of flavour and make it more irresistible. You can add a few fresh coriander leaves if you like.

Now that everything is ready, roll it! Fold one side of your paratha over your filling and then roll it from side to side. Don’t overfill or make it too loose; otherwise, the filling will come out. Secure the roll with foil or parchment paper – this will not only prevent it from getting messy, but it will also help the roll stay in place.