Chicken Kathi Roll

Ingredients:
1 lbs chicken breast (cut into 1/2 inch cubes)
2 tbsp mayo (you can also use yogurt)
1 tbsp ginger garlic paste
1 tbsp chili powder
1 tbsp coriander powder
1 tbsp kasuri methi
1 tsp garam masala
1 egg per roll
Frozen paratha (I used Kawan brand frozen paratha. You can use any brand or tortilla available)
1/2 onion sliced
2 tbsp oil
1 tsp chaat masala
1 tsp mango powder
1 tsp chili powder
chopped cilantro for roll optional
Red food color optional
Salt

Chutney:
1 cup mint
1/2 cup cilantro/coriander leaves
1 inch ginger cut in half
1/2 lemon juice
2 green chili (adjust based on your spice level)
2 tbsp yogurt
Salt

Directions:
In a bowl mix in mayo, ginger garlic paste, chili powder, coriander powder, kasuri methi, garam masala and marinate overnight or at least 30 mins. Then grill it on low heat for 15 mins at 200 degree F. I used air fryer and cooked for 18 mins at 350 F. You can also baked for 15 mins at 350 degree F and then broil on high for 2 mins to get the char. At this point take chaat masala, chili powder, mango powder and add 1 tbsp warm oil. When the chicken is cooked chop it and toss it in the oil and spice mixture. Then take a pan and heat your paratha and keep it aside. In the same pan add 1 tbsp oil and fry an egg  (sprinkle little salt). Now take the paratha and place it on top of the uncooked side of the egg and then flip the egg. This will make the paratha and egg stick together.

In a blender add mint, cliantro, lemon juice, ginger, yogurt, green chili and salt. Blend it all together and your chutney is ready. If you like more spicy then add more green chili and blend it again.

Now take the egg paratha add chopped chicken, onion slices, chopped cilantro, drizzle mint chutney and wrap it up. Serve it hot with side of chutney.