🌯 Chicken tikka roll
A chicken tikka roll is flaky paratha, cooked with a layer of egg on one side, rolled around pieces of grilled chicken tikka, raw onion, a squeeze of lemon and green mint chutney. It is warm, juicy and tangy, with a crisp, buttery-tasting wrap. It is a favourite street snack in India and Pakistan, eaten on the go from paper wrappers.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g chicken tikka (yogurt-marinated and grilled), in strips
- 4 parathas
- 4 eggs
- 1 red onion, thinly sliced
- 4 tbsp mint chutney
- 1 lemon, salt, chaat masala
- 1 tbsp oil
Method
- Warm a paratha in a lightly oiled pan.
- Pour a beaten egg over the top, flip so the egg side cooks and sticks to the bread, about 1 minute.
- Lay the chicken tikka, onion, chutney, a squeeze of lemon and a pinch of chaat masala along the egg side.
- Roll tightly, wrap the bottom in paper and serve.
How to make it lighter
- Use a thinner paratha or use half an egg per roll.
- Load the roll with extra onion and cucumber and less chicken-and-bread.
- One roll with a fresh salad keeps the meal moderate.
History
Egg-coated paratha rolls are associated with Kolkata, where the kathi roll is usually credited to a city restaurant in the early 20th century. Chicken tikka fillings are now among the most popular versions across South Asia and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →