The Chicken Seekh Roll is a kathi-style wrap built around a minced-chicken seekh kebab folded into a paratha. It sits in the broader family of Indian rolls where a flatbread is the carrier and a skewered, grilled protein is the core, but the defining choice here is the kebab: not chunks of tikka, but a smooth ground-chicken mixture shaped on a skewer and grilled so it stays juicy and takes char. The angle is texture from cooking method. The seekh should have a slight crust from the grill and a soft, almost pâté-like interior, and the paratha exists to carry it without competing.
The build runs in order. The chicken is minced fine and worked with onion, ginger, garlic, green chili, and warm spice until it is sticky enough to hold its shape, then pressed onto a skewer and cooked over high heat so the outside firms and colors while the inside stays moist. The paratha is griddled separately on a hot tawa with fat until it is layered, pliable, and lightly crisp. The kebab is slid off the skewer onto the bread, sliced or left whole, then dressed with thin-cut raw onion, a squeeze of lime, and a chutney before the bread is rolled tight, often around a paper sleeve. Good execution gives a kebab that is cooked through but still tender, a paratha that bends without cracking, and a roll wrapped tightly enough that it does not unravel halfway through. The common failures are a dry, overworked kebab that crumbles, a cold or flabby paratha that tears, and too much chutney that turns the bread to mush.
Variations move along heat and richness. A spicier version drives green chili and black pepper into the mince and brings a sharper chili chutney; a milder one leans on a cooling mint-coriander chutney and a softer spice profile. Double-kebab builds add a second skewer's worth of meat, and some shops swap a roomali or naan for the paratha, which changes the chew. The chunk-based tikka rolls, the egg rolls, and the mutton seekh version are close relatives but each deserves its own article rather than being crowded in here. What stays constant is the principle: a properly ground, properly grilled seekh kebab that is juicy and charred, carried in a fresh, pliable paratha, with raw onion, acid, and chutney kept sharp against the richness.