Chicken & Spiced Roll Recipe – Indian-Style Baked Chicken Rolls

Last Updated on 4 months by Neha Deshmukh

Chicken & Spiced Roll Recipe – Indian-Style Baked Chicken Rolls

Hey everyone! I’m so excited to share this recipe with you – these Indian-style baked chicken rolls are a total crowd-pleaser. I first made these for a family get-together, and they disappeared so quickly! They’re wonderfully flavorful, surprisingly easy to make, and perfect for a comforting meal or a special occasion. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average rolls. We’re taking the comforting idea of a roll and giving it a vibrant Indian twist. The flaky, slightly spiced dough wraps around a juicy, aromatic chicken filling. Baking them gives a lovely texture, and that final brush of melted butter? Pure heaven. Plus, they’re great for making ahead or freezing for a quick weeknight dinner.

Ingredients

Here’s what you’ll need to create these delicious rolls:

• 1 ½ cups (192g) all-purpose flour
• 1 cup (120g) wholewheat flour
• ¼ tsp (1.25ml) turmeric powder
• ¼ tsp (1.25ml) red chilli powder
• ½ tsp (2.5ml) garam masala powder
• 1 tsp (5ml) instant yeast
• 1 tbsp (15ml) sugar
• 1 tsp (5ml) salt
• 35g butter, melted
• 1 cup (240ml) buttermilk
• 400g boneless chicken, cut into strips
• 2 medium onions, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 tsp (5ml) ginger-garlic paste
• 1 tbsp (15ml) coconut oil
• 2 tbsp (30ml) tomato paste
• ¼ tsp (1.25ml) turmeric powder
• ½ tsp (2.5ml) Kashmiri chilli powder
• 1 tsp (5ml) curry powder
• ¼ tsp (1.25ml) cumin powder
• 3 tbsp (45ml) chopped coriander leaves
• 1 large egg, whisked
• 25g melted butter, for drizzling

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Coconut Oil: Don’t skip this! It adds a beautiful aroma and subtle flavor to the chicken filling that really elevates it. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.
• Kashmiri Chilli Powder: This is my secret weapon for color and mild heat. It gives the filling a gorgeous red hue without being overwhelmingly spicy. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount slightly.
• Buttermilk in Dough: Using buttermilk makes the dough incredibly soft and tender. The acidity also helps activate the yeast. If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Spice Blend for Chicken: Feel free to adjust the spices to your liking! I love a good balance of warmth and a little kick. You can add a pinch of coriander powder or even a dash of garam masala to the chicken filling for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, whisk together the flours, turmeric powder, red chilli powder, garam masala powder, yeast, sugar, and salt. Add the melted butter and warm buttermilk. Knead the mixture into a soft, elastic dough. This takes about 5-7 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
2. Prepare the Chicken Filling: While the dough is rising, let’s make the filling. In a pan, heat the coconut oil over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chillies, and sauté for another minute.
3. Cook the Filling: Add the chopped tomatoes and tomato paste to the pan. Cook until the tomatoes soften and break down. Now, add the turmeric powder, Kashmiri chilli powder, curry powder, and cumin powder. Cook for a minute, stirring constantly, until fragrant.
4. Add the Chicken: Add the chicken strips to the pan and simmer until cooked through, about 10-15 minutes. Stir in the chopped coriander leaves. Remove from heat and let the filling cool completely.
5. Assemble the Rolls: Once the dough has risen, gently punch it down. Roll the dough out into a large rectangle, about ¼ inch thick. Spread the cooled chicken filling evenly over the dough.
6. Roll and Slice: Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log into 8-10 equal pieces.
7. Bake the Rolls: Arrange the rolls in a greased baking pan. Brush the tops with the whisked egg.
8. Bake & Grill: Preheat your oven to 180°C (350°F). Bake the rolls for 25 minutes, then switch the oven to the grill (broiler) and grill the tops for 2 minutes, or until golden brown and slightly crispy.
9. Finish & Serve: Drizzle the hot rolls with melted butter. Serve warm with a fresh salad.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the chicken filling is completely cooled before spreading it on the dough, or it will melt the butter in the dough.
• For extra golden rolls, brush with a little milk along with the egg wash.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter, buttermilk with plant-based yogurt mixed with a little lemon juice, and the egg wash with plant-based milk.
• Spice Level Adjustment: Adjust the amount of green chillies and chilli powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Option: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Festival/Celebration Adaptations: These rolls are perfect for Christmas! I sometimes add a little cranberry sauce to the chicken filling for a festive touch. For Diwali, I’ll sprinkle some chopped nuts on top before baking.

Serving Suggestions

These rolls are fantastic on their own, but they’re even better with a side of:

• Raita (yogurt dip)
• A simple green salad
• Pickled onions
• A spicy chutney

Storage Instructions

• Leftovers: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezing: You can freeze these rolls after baking. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven from frozen.

FAQs

1. Can I use a different type of flour for the dough?

You can! Bread flour will give you a chewier texture, while pastry flour will result in a more tender roll.

2. What is the best way to prevent the rolls from drying out?

Make sure to brush them with melted butter immediately after baking. Storing them in an airtight container also helps.

3. Can I prepare the chicken filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

4. Can I freeze these rolls after baking?

Yes, you can! See the storage instructions above for details.

5. What is Kashmiri Chilli Powder and can I substitute it?

Kashmiri chilli powder is known for its vibrant red color and mild heat. If you can’t find it, you can use regular chilli powder, but reduce the amount slightly.

6. Can I air fry these rolls instead of baking?

You can! Air fry at 180°C (350°F) for about 15-20 minutes, or until golden brown and cooked through.