The Kolkata chicken kathi roll is a beloved Indian street food: a flaky, layered paratha wrapped around a spiced, juicy chicken filling with crisp onions, tangy lime, and a drizzle of fiery green chutney. It works because the soft yet crisp paratha contrasts perfectly with the savory, slightly smoky chicken, making it a complete and satisfying meal in one hand. This recipe recreates the iconic street-side version at home, with a few practical shortcuts for the home cook.
Ingredients
- For the Chicken Filling:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) ginger-garlic paste
- 1 tsp (5 g) Kashmiri red chili powder (or 1/2 tsp cayenne + 1 tsp paprika)
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 green chili, slit (optional)
- For the Parathas (or use 4 store-bought frozen parathas):
- 2 cups (250 g) all-purpose flour (maida)
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 ml) oil
- 3/4 cup (180 ml) water, or as needed
- 1/4 cup (60 g) ghee or oil, for brushing and cooking
- For the Green Chutney:
- 1 cup (30 g) fresh cilantro (coriander) leaves
- 1/2 cup (15 g) fresh mint leaves
- 1 green chili, or to taste
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) water
- For Assembly:
- 1 large onion, thinly sliced into rings
- 1/2 lemon, cut into wedges
- 1/2 cup (120 ml) green chutney (from above)
Instructions
- Marinate the chicken: In a bowl, combine the yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, cumin, garam masala, salt, and lemon juice. Add the chicken strips and mix well. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Make the green chutney: While the chicken marinates, blend all chutney ingredients in a small blender until smooth. Add a little more water if needed to get a thick, pourable consistency. Set aside.
- Make the paratha dough: In a large bowl, mix the flour and salt. Add the oil and rub in with your fingers. Gradually add water and knead into a soft, pliable dough (it should be slightly softer than regular chapati dough). Cover and rest for 15 minutes.
- Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over high heat. Add the sliced onion and green chili (if using) and stir-fry for 1-2 minutes until slightly translucent. Add the marinated chicken and spread it out. Cook undisturbed for 2-3 minutes to get a slight sear, then stir-fry for 5-7 minutes until the chicken is cooked through and the liquid has evaporated. The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Keep warm.
- Roll the parathas: Divide the dough into 4 equal balls. Roll each ball into a thin circle (about 8 inches/20 cm in diameter). Brush the surface with a little ghee or oil, then fold into a fan or pleat (accordion style), then coil into a spiral. Flatten gently and roll out again into a circle. Repeat with all balls.
- Cook the parathas: Heat a flat griddle or skillet over medium-high heat. Place one paratha on it. Cook for 1-2 minutes until bubbles appear, then flip. Brush the cooked side with ghee/oil, flip again, and brush the other side. Cook until both sides are golden brown and crisp, about 2-3 minutes total. Keep warm in a foil packet while you cook the rest.
- Assemble the rolls: Place a hot paratha on a plate. Spread a generous spoonful of green chutney down the center. Add a portion of the chicken filling, top with raw onion rings, and squeeze a lime wedge over it. Fold the bottom edge up, then roll the sides over the filling to form a tight cylinder. Wrap the bottom half in parchment paper or foil for easy handling (optional).
- Serve immediately: Cut each roll in half if desired and serve hot with extra chutney on the side.
Tips
- Substitutions: For a vegetarian version, use paneer or extra-firm tofu instead of chicken. For a gluten-free option, use a gluten-free flour blend for the paratha (the texture will be slightly different). If you don’t have Kashmiri chili powder, use a mix of paprika and a pinch of cayenne to get the color without too much heat.
- Make ahead: The chicken filling and chutney can be made a day ahead and refrigerated. Reheat the chicken in a skillet before assembling. The paratha dough can also be made a few hours ahead and kept covered.
- Common mistake: Don’t overfill the rolls – you won’t be able to wrap them properly. Also, avoid using chicken breast if you want the authentic juicy texture; thighs stay moist during high-heat stir-frying.
- Get the paratha crisp: Use a hot griddle and don’t skimp on the ghee/oil. The paratha should sizzle when it hits the pan. If it doesn’t, the pan isn’t hot enough.
Serving Suggestions
Serve the kathi rolls hot, straight off the griddle, with extra green chutney and a side of pickled onions or a simple cucumber salad. They are also great with a cup of masala chai for a snack, or with a side of mint yogurt for a cooling contrast. These are perfect for lunchboxes, picnics, or a casual weeknight dinner.
Variations
- Egg Kathi Roll: Before assembling, scramble an egg and spread it over the paratha, then add the chicken filling – a classic street-style addition.
- Paneer Kathi Roll: Replace chicken with paneer cubes, marinated in the same spices and pan-fried until golden.
- Spicy Kathi Roll: Add extra green chilies to the chutney and a sprinkle of chaat masala over the filling for a tangy, spicy kick.
- Aloo Kathi Roll: Use spiced, mashed potatoes (aloo bhaji) as the filling for a vegetarian, budget-friendly version.
Storage and Reheating
Store leftover chicken filling and chutney separately in airtight containers in the refrigerator for up to 3 days. Cooked parathas can be stored in a zip-top bag in the fridge for up to 2 days. To reheat, wrap a paratha in a damp paper towel and microwave for 30-45 seconds, or reheat in a dry skillet for 1-2 minutes per side. Reheat the chicken in a skillet over medium heat until piping hot (165°F/74°C). Assemble fresh rolls just before serving to keep the paratha crisp.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out quickly. To keep it moist, don’t overcook it – cook just until it reaches 165°F (74°C) and remove from heat immediately. You can also add a tablespoon of yogurt to the marinade to help tenderize.
What is the best way to roll the paratha? The authentic method is to pleat or fold the dough into a fan before rolling it out again. This creates the flaky layers. If you’re short on time, you can simply roll the dough into a circle and cook it – it will still taste good, just less flaky.
Can I make this vegan? Absolutely. Use firm tofu or a plant-based chicken substitute, and use oil instead of ghee for the paratha. The green chutney is already vegan.
Why is my paratha not flaky? This usually happens if the dough is too dry or the pan isn’t hot enough. Make sure to knead a soft dough and cook on a preheated griddle. Also, don’t skip the ghee/oil brushing – it’s essential for the layers.
Can I freeze the cooked parathas? Yes, stack them with parchment paper between each, wrap in foil, and freeze for up to 1 month. Reheat in a skillet or oven directly from frozen – no need to thaw.
How spicy is this dish? The heat level is moderate. The green chutney has one green chili, which adds a punch. You can adjust the heat by removing the seeds from the chili or using fewer chilies. For more heat, add a sliced serrano or bird’s eye chili to the filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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