Chicken Tikka Kathi Rolls
Ingredients:
Marinade:
1 lb boneless and skinless chicken breasts, cubed
½ cup yogurt
1 tsp salt
1 tsp red chili powder
1 tsp cumin
1 tsp coriander
2 tbsp chicken tikka masala
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp vinegar or lemon juice
eggs
½ tsp salt
½ tsp pepper
frozen paratha
onions, thinly sliced
sliced green chillies
fresh cilantro
Instructions:
Mix all the ingredients for the marinade in a large bowl.
Once everything is mixed together and the chicken is coated, let it marinate for 10 to 15 minutes.
Add a few tablespoons of olive oil to a skillet on medium to high heat. Then add your chicken, and saute it in the oil.
The chicken will release a lot of water, but keep cooking until the water has cooked out, and the chicken is mostly dry.
Remove from the heat and set it aside.
Cook your frozen parathas according to the instructions on the packaging, and set them aside.
Crack a couple of eggs in a bowl, and season them with salt and pepper. Whisk until combined.
Use a non-stick pan that is about the same size at your parathas.
Pour a small amount of the egg mixture into the pan, and swirl it around so that it forms a thin layer on the bottom of the pan.
While the top of the egg is slightly wet, add a cooked paratha to the pan.
Once the egg is fully cooked, you should be able to flip it easily with the paratha.
To assemble, add some cilantro chutney to the paratha (egg-side up).
Add the chicken, and any toppings of your choice. I am using thinly sliced onions, green chillies, and fresh cilantro.
Then roll the paratha tightly, and wrap in parchment or wax paper.