Learn to Make Famous Kolkata Chicken Roll / Frankee in less than three minutes..

Kolkata's famous chicken roll or varitions like egg - chicken roll, chicken tikka roll, paneer roll etc..

Best way to have enjoy the Juicy and Spicy Chicken Rolls to be served hot and had right out the pan..


  • boneless chicken, skinned & cut into 2" cubes
  • yogurt / curd
  • tandoori chicken masala
  • nutmeg powder
  • salt to taste
  • mustard oil
  • butter (optional)
  • coriander leaves, finely chopped (optional)
  • plain flour (maida) (dough)
  • oil (for dough and frying)
  • salt (to taste)
  • eggs
Keep these items ready to be dashed:
  • large onions, finely sliced
  • green chillies, finely chopped
  • tomato sauce
  • chat masala
  • lemon, halved
  • Optional Vinegar

Chicken stuffing:
  1. Wash the chicken cubes and beat a little with a kitchen knife.
  2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.
  3. Add tandoori chicken masala and the nutmeg powder.
  4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.
  5. Take a pan and heat oil/butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.
Making paranthas (for roll):
  1. Beat the eggs well with a little salt and keep aside.
  2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).
  3. Take a rolling board, and roll out a circular parantha (a little thicker than ordinary roti / chapati).
  4. Heat tawa / griddle and place the parantha on the heated tawa / gridldle. Cook one side then flip to cook the other side.
  5. Pour oil on the tawa / griddle and coat the parantha with the oil. Keep aside.
  6. Add oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a parantha on the egg and allow the egg to set.
  7. Flip the parantha over to the other side (egg side up) and cook till both sides are evenly fried.
  8. Remove the fried parantha from tawa / griddle. Keep aside.
Putting it all togather..
  1. Place the parantha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the parantha.
  2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
  3. Roll the parantha with the chicken stuffing firmly so that the chicken cubes do not fall.
  4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.
Voila and your Chicken Roll or its variations is ready to eat..

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