Thursday, June 12, 2014

Kolkata Style Chicken Roll

                                             how to cook Kolkata style chicken roll

A few days before leaving India my mother called me and asked if she would bring something for me at the airport that I would like to have. And instantly I asked my mother that it should be a chicken roll from the shop that I used to eat. If you live in Kolkata you will probably know Shyambazar and there is a fast food centre whose name is Anir's, and Anir' according to me and my whole family is the maker of the best chicken roll in Kolkata. I have eaten roll perhaps in every nooks and corners but none of them beat its taste. So at the airport mother brought me that special chicken roll and I ate there before entering, in front of everyone...shamelessly....because I khnew that the next time when I will bite this roll....there will be a lot of reminiscing and waiting in between.

how to cook Kolkata style chicken roll

So when I wanted to eat chicken roll again...I tried to remeber what they used to put in the platter. The most important thing here is the that has to be tasty. And they used chicken kababs for the stuffing. It used to be red. Another kabab was there too lying beside the red one...that was green. Later I realized those were tandoori chicken and hariyali chicken. Gosh...then I was only interested in whats in my plate...other things were of mere importance to me.:) Lol!!
Here is the main point. You can use any time of kabab to make chicken roll. I like mine to be the Tandoori Chicken. The important part is it should be spicy and chili. Shik Kababs are also a good option for this. 

how to cook Kolkata style chicken roll

Now, chicken rolls are instant cravings. Its not that I plan it the day before I make it. So here I take a short cut. Instead of making the classic tandoori chicken, I go with the instant tandoori chicken masala. I use the Everest Tandoori Chicken masala and I have to admit. There is not much difference to notice.

Dish Reminder:

  • I prefer my chicken filling a little juicy but you can make it dry too.
  • In that case reduce the quantity of yogurt in it and roast a little ore in the oven or until its fully cooked.
  • Then mix it with the fried onion in the pan.
  • You can use red food color also to get that classic tandoori chicken color in your roll.

Kolkata Style Chicken Roll
(Serves 4 )

how to cook Kolkata style chicken roll


Chicken Marination:
  • 200gm boneless chicken - cut into small bite size pieces
  • 1 and 1/2 tsp ginger-garlic paste
  • 1 tbsp oil
  • 2 heaped tbsp Greek Yogurt
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 green chili - paste
  • 1 small bunch of coriander leaves - chopped
  • salt
  • 1 tsp pepper
Chicken Fry:
  • 1/4 th onion - thinly sliced
  • 1/2 capsicum - chopped
  • 1 tsp oil
Paratha Dough:
  • 3 cups of flour
  • 2 tsp oil
  • 1/2 tsp salt
  • Hot water as required
  • 1/2 onion - chopped
  • 2 gren chilies - chopped
  • Salt
  • Pepper
  • 2 tsp chat masala
  • 4 tsp lemon juice
  • Chili sauce
  • First thing is first. Prepare the dough. Kneed it with palms of the both hands. Then covering a wet cheese cloth put it aside. Kneed it again after 15 minutes or after one of the other preparation of the roll is done. It will make the dough soft and it will also reduce your effort at a time.
  • Marinate the chicken and keep it aside for at least 30 minutes.
  • In between kneed the dough again.
  • Now put the chicken pieces into the oven in 300 degrees and for 15minutes.
  • After 15 minutes get the chicken out of the oven.
  • In a pan heat oil and put the 1/4 th sliced onion. Sauté them until they become translucent.
  • Put the capsicum.
  • Stir some more.
  • Now put the chicken along with the rest of the marinated mixture.
  • Stir them until the mixture becomes thick and dry.
  • Prepare the paratha and fry them with a little oil.
  • Now for the assembling - put the chicken pieces in a horizontal way. Put onion, chopped green chilies and chili sauce on it. Sprinkle some salt, pepper with a squeeze of lemon juice.
  • Wrap the paratha with a kitchen towel or tissue paper.
  • Serve hot.

No comments:

Post a Comment