Kathi Roll

Ingredients

• 1 pound boneless skinless chicken thighs, cut into thin strips
• 1/2 cup plain yogurt
• 1 tablespoon ginger, grated
• 3 garlic cloves, minced
• 1 teaspoon red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil, divided
• 4 frozen paratha, thawed
• 2 eggs, beaten
• 1 red onion, thinly sliced
• 1 green chili pepper, thinly sliced
• 1/2 cup mint cilantro chutney
• 1 lime, cut into wedges
• 2 tablespoons cilantro leaves, chopped

Method

1. 1

   In a bowl, combine the chicken strips with yogurt, ginger, garlic, chili powder, turmeric, cumin, garam masala, lemon juice, and salt. Mix well to coat.

2. 2

   Cover and marinate the chicken in the refrigerator for at least 30 minutes.

   30:00 · Marinate chicken
3. 3

   Heat 1 tablespoon of oil in a 9-inch skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, 7 to 8 minutes.

   7:00 · Cook chicken
4. 4

   Transfer the chicken to a plate and wipe out the skillet.

5. 5

   Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Place one paratha in the skillet and cook for 1 minute until lightly browned on the bottom.

   1:00 · Cook paratha
6. 6

   Flip the paratha, pour a quarter of the beaten egg over the top, and spread it evenly. Cook until the egg sets, 1 to 2 minutes, then flip once more to lightly brown the egg side.

   1:00 · Set egg
7. 7

   Transfer the egg-coated paratha to a plate and repeat with the remaining parathas and egg.

8. 8

   Lay each paratha egg-side up and spread a thin layer of mint cilantro chutney down the center.

9. 9

   Top with the cooked chicken, sliced red onion, and green chili.

10. 10

    Roll each paratha tightly into a cylinder, tucking in the filling, and wrap the bottom half in parchment paper or foil.

11. 11

    Garnish with chopped cilantro and serve immediately with lime wedges.