Chicken Kathi Roll | Chicken Roll | Chicken Tikka Roll

Ingredients:
For the Chicken Filling:
150g boneless chicken, cut into small pieces
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
2 tbsp yogurt
2 tbsp oil
For the Paratha:
2 cups all-purpose flour
1 tsp salt
1 tbsp oil
Water (as needed for kneading)
Ghee or oil for cooking
For the Egg Layer:
2 eggs
Salt and pepper to taste
Chopped Green Chilli
For Assembly:
Onion Mayo Salad
Instructions:
Marinate the Chicken:
In a bowl, add the chicken pieces, ginger-garlic paste, red chili powder, garam masala, cumin powder, lemon juice, salt, and yogurt. Mix well until the chicken is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes (the longer, the better for more flavor).
Prepare the Parathas:
In a large mixing bowl, combine the all-purpose flour, salt, and oil. Gradually add water and knead the mixture into a soft dough.
Cover the dough and let it rest for about 15-20 minutes.
Divide the dough into equal-sized balls, roll each ball into a round paratha, and cook on a hot skillet with a little ghee or oil until both sides are golden brown. Set aside.
Cook the Chicken Filling:
Heat oil in a pan over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the marinated chicken to the pan and cook until the chicken is fully cooked and tender, stirring occasionally. This should take about 8-10 minutes.
Add the chopped green chili and fresh coriander leaves. Stir well and remove from heat.
Prepare the Egg Layer:
In a bowl, whisk the eggs with a pinch of salt and pepper with chopped chilies.
Heat a little oil in a non-stick pan and pour a portion of the egg mixture, just enough to cover the base of the pan.
Place a cooked paratha on top of the egg while it's still wet, pressing down gently so the egg adheres to the paratha. Cook for another minute, then flip to cook the other side. Remove from the pan and repeat for the other parathas.
Assemble the Kathi Roll:
Place the egg-coated paratha on a flat surface, egg side up.
Spread a layer of green chutney on the paratha.
Add a generous portion of the cooked chicken filling in the center.
Top with onion rings, a sprinkle of chaat masala, and a squeeze of lemon juice.
Roll the paratha tightly, wrapping the filling securely inside.
Serve:
Your Chicken Egg Kathi Rolls are ready! Serve them hot with extra chutney and lemon wedges on the side.