Ingredients

• 2 lb chicken thighs (diced into bite size pieces)
• 2 medium onions (thinly sliced)
• 3 small green chillies or 1 serrano pepper (finely chopped)
• 2 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp plain curd or yoghurt
• 3 tbsp tandoori chicken masala (Everest brand has a good one)
• 2 tsp lemon juice
• 4-6 Homemade parathas or store-bought frozen parathas (Kawan parathas are good)
• salt
• red chilli powder

Preparation

1. Marinate the chicken in a bowl with the garlic paste, ginger paste, yogurt, 1 tbsp lemon juice, tandoori chicken masala, salt and red chilli powder.
2. Heat about 1 tbsp of oil in a large pan on medium heat. Add half the onions and half the green chillies in the pan and fry until the onions are cooked and translucent. Keep the remaining onions and green chillies for later.
3. Add the marinated chicken. Mix well, cover and cook for about 20 mins until the chicken is tender.
4. Remove the cover and cook for another 5-10 mins until the water has evaporated and the dish is dry. Turn off the heat.

Making The Rolls

1. In a flat pan, heat the frozen parathas while turning over for a few mins each until cooked. If using homemade parathas, ensure they are not too flaky otherwise they will break when rolled.
2. Roll each paratha as they are cooked as they bend easier when hot and tend to take shape when cooling down.
3. Arrange a few pieces of the chicken on the paratha in a straight line (5-7 pieces depending on the size of the paratha).
4. Garnish with a small handful of onions and a little bit of the green chillies (if you like the raw spice) on the chicken. Add a dash of lemon juice on the mixture. Add some tomato sauce or chilli sauce if desired.
5. Roll up the paratha to envelop the chicken (like rolling pigs in a blanket).
6. Cover the lower half the paratha with a paper towel. Fold the bottom part of the paper towel inside the roll to prevent the chicken pieces from falling out when held upright.