Back to 2 servings Chicken filling 250 g boneless chicken, cut into small cubes 2 tbsp plain yogurt 1 tbsp ginger garlic paste 1 tsp red chili powder 0.5 tsp turmeric powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala 1 tbsp lemon juice 1 tbsp mustard oil salt, to taste 2 tbsp oil, for cooking the filling 0.5 medium onion, thinly sliced, for the filling 0.5 cup bell pepper, thinly sliced, optional Paratha 1 cup all-purpose flour (maida) 1 tbsp oil, for the dough salt, pinch water, to knead a soft dough oil or ghee, for cooking the paratha Roll assembly 1 large egg, optional, for the egg layer 0.5 medium onion, thinly sliced, for topping 0.5 medium cucumber, thinly sliced 1 tbsp green chutney (mint and cilantro) 1 tbsp tomato ketchup, or spicy sauce chaat masala, to sprinkle 1 green chili, slit, optional
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1 Step 1: Stir the yogurt, ginger garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, mustard oil and salt in a bowl. Add the chicken, coat well, and refrigerate for at least 30 minutes, ideally 2 hours.2 Step 2: Heat 2 tablespoons oil in a pan over medium-high heat. Cook the marinated chicken, stirring, for 12 to 15 minutes until cooked through with a few charred edges, then set aside. The chicken must reach 165°F (74°C) with no pink inside and clear juices.3 Step 3: Saute the sliced onion and bell pepper in the same pan over high heat for 2 to 3 minutes so they stay slightly crunchy. Set aside.4 Step 4: Mix the flour, salt and oil. Add water little by little and knead into a soft, smooth dough. Cover and rest for 15 minutes.5 Step 5: Divide the dough into 2 to 4 portions and roll each into a medium-thick, even round without pressing too hard.6 Step 6: Cook each paratha on a hot tawa over medium heat, brushing with oil or ghee, until golden-brown spots appear on both sides, about 1 to 1½ minutes per side.7 Step 7: For the egg layer, pour a beaten egg onto the tawa, spread it thin, and lay a paratha on top. Cook about 1 minute, flip, and cook 1 minute more until the egg is set.8 Step 8: Spread the chutney and ketchup over the paratha. Layer the chicken, onion, cucumber and optional green chili in the centre, sprinkle with chaat masala, and roll up tightly.9 Step 9: Wrap the roll halfway in parchment or foil and serve hot.getsaucepan.com/r/3aca2a55-2bff-51d1-9d1a-6f1535fb8ddf
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