Chicken Roll Paratha Recipe – Easy & Juicy

Chicken roll paratha is the kind of street-food comfort that travels well: warm, spiced shredded chicken wrapped in a flaky, buttery paratha with crisp lettuce, tangy chutney, and a squeeze of lemon. It’s perfect for breakfast on the go, a picnic, or a crowd-pleasing snack. This recipe breaks the process into three simple parts—juicy chicken filling, soft layered paratha, and assembly—so you can make a restaurant-quality roll at home without fuss.

Yield & timing

• Makes: 4 large rolls
• Prep time: 20 minutes (plus marination)
• Cook time: 30–35 minutes
• Total time: ~60 minutes (including resting)

Ingredients

For the chicken filling:

• 250 grams boneless chicken, cooked and shredded
• 2 tablespoons oil
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste

For the mayo chutney:

• 1/2 cup mayonnaise
• 2 tablespoons mint leaves, finely chopped
• 2 tablespoons coriander leaves, finely chopped
• 1 green chili, finely chopped
• 1 tablespoon lemon juice
• Salt to taste

For the parathas:

• 2 cups whole wheat flour
• Water as needed
• Salt to taste
• Oil or ghee for cooking parathas

For assembling:

• Sliced onions
• Sliced tomatoes
• Sliced cucumbers
• Chopped coriander leaves
• Ketchup (optional)

Step-by-step method

1. Marinate and cook the chicken

Mix the chicken with turmeric, chili powder, salt, and lemon juice; let sit 10–15 minutes. Heat 1 tbsp oil in a pan, add sliced onions and sauté until soft and lightly golden. Add ginger-garlic paste and green chilies; cook 30 seconds. Add marinated chicken and the ground spices (coriander, cumin). Cook on medium-high until chicken is cooked through and moisture mostly evaporates — about 10–12 minutes. Stir in yogurt if using, sprinkle garam masala, and finish with fresh coriander. Remove and shred slightly with two forks for a pull-apart texture. Taste and correct seasoning.

2. Make the paratha dough & roll

In a bowl, combine flour and salt. Add oil and rub through until crumbly. Gradually add warm water and knead to a smooth, pliable dough. Rest covered for 20–30 minutes. Divide into 4 balls. Roll each into a thin circle, apply a little oil, fold (or use the lachha method) to create layers, then roll again into 7–8 inch discs. Cook on a hot tava/skillet with a little oil/ghee until golden spots appear and layers separate — flip and cook both sides. Keep warm, wrapped in a cloth.

3. Assemble the rolls

Spread a thin layer of green chutney (or mayo) on the paratha. Lay lettuce or cabbage, spoon a generous line of shredded chicken down the center, add sliced cucumber/onion, drizzle tamarind/ketchup, and a squeeze of lemon. Fold the sides over and roll tightly like a burrito. Wrap in foil for easy eating, slice in half diagonally, and serve immediately.

Pro tips for success

Use thighs for juicier filling: Chicken thighs withstand shredding and remain moist.

Layered paratha matters: Light oil between folds creates the flaky layers that make the roll portable and less soggy.

Don’t overfill: Too much filling tears the paratha; aim for a neat line of chicken.

Chutney balance: Bright, herbaceous chutney cuts richness and adds freshness—don’t skip it.

Make ahead: Cook the chicken and keep it warm; assemble rolls just before serving so parathas stay crisp.

Variations & substitutions

Tandoori-style: Use yogurt + tandoori spice mix to marinate chicken and grill or roast before shredding.

BBQ chicken roll: Toss shredded chicken in barbecue sauce and add coleslaw for crunch.

Paneer or tofu roll: Substitute shredded, spiced paneer or grilled tofu for a vegetarian version.

Cheesy roll: Add grated cheese to the hot chicken before rolling for a melty center.

Wrap with roomali or tortilla: If you prefer a thinner wrap, use roomali roti or a large tortilla instead of paratha.

Serving suggestions

Serve Chicken Roll Parathas hot with extra chutney and lemon wedges. Pair with a simple cucumber raita or a fresh salad for a lighter meal. For gatherings, present cut rolls on a platter with toothpicks and bowls of chutneys so guests can customize.

Storage & make-ahead

Chicken filling: Keeps 2–3 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water.

Parathas: Cooked parathas freeze well — layer parchment between discs and freeze. Reheat in a hot pan with a little butter.

Assembled rolls: Best eaten fresh. If you must store, wrap tightly and refrigerate up to 6–8 hours; reheat gently before unwrapping.

Troubleshooting — common issues

Paratha tears while rolling: Dough too dry or not rested enough—add a little water and rest 10 minutes.

Soggy roll: Filling was too wet—cook longer to reduce liquid, or drain excess juices before assembly.

Bland filling: Adjust salt, lemon, and garam masala; a splash of yogurt or chutney will boost flavor.

FAQs

Can I use a different type of meat for this recipe?

Yes, you can substitute chicken with beef or lamb. Just adjust the cooking time accordingly. Can I make the mayo chutney ahead of time?

Absolutely! You can prepare the mayo chutney a day in advance and store it in the refrigerator. What can I use instead of ghee in the paratha dough?

You can use butter or vegetable oil as a substitute for ghee. How do I store leftover rolls?

Store any leftover rolls in an airtight container in the refrigerator. They can be reheated in a pan or oven. Can I freeze the paratha dough?

Yes, you can freeze the dough. Just wrap it tightly and thaw it in the refrigerator before rolling it out.

Final thoughts

Chicken Roll Paratha combines the warmth of flaky bread with a tangy, spiced chicken filling to create a satisfyingly portable meal. The technique is simple, but small touches—layered paratha, balanced chutney, and properly shredded chicken—make the difference between a good roll and a showstopper. Make a batch, wrap them in foil, and you’ve got a crowd-pleasing lunch that travels beautifully. Enjoy!

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