Chicken Paratha Roll, the Complete Meal in a Wrap

Chicken paratha roll is one of those meals that works for everything. Pack it for lunch, serve it for dinner, take it on a picnic or eat it straight from the pan. Marinated chicken is cooked until golden and juicy, then wrapped in a warm, flaky paratha along with tangy green chutney, crunchy onions and fresh coriander. It is portable, satisfying and endlessly adaptable, which is exactly why paratha rolls have become a lunchbox staple across India.

This recipe uses boneless chicken breast marinated in yogurt, spices and ginger-garlic paste for maximum flavour. The chicken is pan-fried until it develops a nice char, then wrapped in a store-bought paratha with all the fixings. The beauty of this roll is that you can prep the chicken and chutney in advance, then assemble the rolls fresh whenever you need them. They taste just as good at room temperature as they do hot, which makes them perfect for meal prep or packed lunches.

Chicken paratha rolls wrapped in parchment paper with marinated chicken, onions and vegetables on a black plate

Chicken Paratha Roll Recipe

Serves: 4    
Prep time: 15 minutes + 30 minutes marination    
Cook time: 15 minutes    
Total time: 1 hour

Ingredients

For the Chicken

  • 500g Boneless Chicken Breast, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp fresh lemon juice
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil (for cooking)

For the Green Chutney

  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 2 green chillies
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 to 3 tbsp water (as needed)

For assembly

  • 4 store-bought parathas (frozen or fresh)
  • 1 large onion, thinly sliced
  • Fresh coriander leaves for garnish
  • Lemon wedges (optional)

Steps

  1. In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chilli powder, cumin powder, turmeric powder, garam masala and salt. Mix well to form a smooth marinade. Add the chicken pieces and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes. For best results, marinate for 1 to 2 hours.
  2. While the chicken marinates, make the green chutney. In a blender or food processor, combine the coriander leaves, mint leaves, green chillies, garlic, lemon juice and salt. Add 2 to 3 tablespoons of water and blend to a smooth paste. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
  3. Heat 2 tablespoons of oil in a large, heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Do not overcrowd the pan. Cook for 5 to 6 minutes without moving the chicken, until the underside is golden and slightly charred. Flip and cook for another 4 to 5 minutes until the chicken is cooked through and lightly charred on all sides. Remove from heat and set aside.
  4. Cook the parathas according to the package instructions. If using frozen parathas, heat a flat pan or tawa over medium heat and cook each paratha for 1 to 2 minutes on each side until heated through and lightly golden. Keep the cooked parathas warm by wrapping them in a clean kitchen towel.
  5. To assemble the rolls, place one warm paratha on a clean, flat surface. Spread 1 to 2 tablespoons of green chutney down the center of the paratha, leaving about 2 inches of space on either side. Arrange a portion of the cooked chicken pieces in a line down the center on top of the chutney. Top with sliced onions and fresh coriander leaves.
  6. Fold the bottom edge of the paratha up and over the filling, then fold in the sides and roll tightly from bottom to top to form a neat roll. Wrap the roll in parchment paper, foil or butter paper to hold its shape and make it easier to eat. Repeat with the remaining parathas and filling.
  7. Serve the chicken paratha rolls immediately while warm. If packing for lunch or a picnic, wrap each roll tightly in foil or parchment paper. They taste great at room temperature and can be stored in the refrigerator for up to 2 days. Serve with extra green chutney and lemon wedges on the side.

Tips for Best Results:

  • Marinate the chicken for at least 30 minutes. Longer marination up to 2 hours makes the chicken more tender and flavourful.
  • Cook the chicken on high heat without moving it too much. This helps develop a nice char and keeps the chicken juicy.
  • Store-bought frozen parathas work perfectly for this recipe and save a lot of time. Look for them in the freezer section of Indian grocery stores.
  • The green chutney can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
  • Wrap the rolls tightly in foil or parchment paper to keep the filling from falling out and to make them easier to hold and eat.
  • These rolls are perfect for meal prep. Assemble them in the morning and pack them for lunch. They taste great even at room temperature.

Chicken paratha rolls are one of those recipes that solves the lunch problem once and for all. They are portable, flavourful and endlessly adaptable, and once you have made them a few times, they become one of those meals you can throw together without thinking. That is exactly what a good lunch should be.

Visit shop.zorabian.com to order Zorabian’s Boneless Chicken Breast and try this recipe today.

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