Chicken kathi roll

Before you start

• marinate 1 hour ahead
• skewers, or a very hot dry pan

Ingredients

Serves 2 · dimmer marks are storecupboard

• 260gchicken thighs, boneless
• 110gplain flour
• 1eggs
• 50gnatural yoghurt
• 2 tspghee or oil
• 1red onion
• 2 tbspgreen chutney
• 1lime
• 2 tspgaram masala, chilli and ginger-garlic

Method

7 steps

1. fold · 6m

   Chicken cut into strips and turned through the yoghurt, spices and ginger-garlic.

2. rest · 1 hour walk away

   An hour in the fridge. The yoghurt is doing the tenderising here and it cannot be hurried.

3. fold · 6m

   Paratha dough meanwhile: flour, salt and water kneaded soft, then left under the bowl while the chicken sits.

4. grill · 12m

   Chicken threaded onto skewers or spread across a screaming-hot dry pan, left to char at the edges, and cooked until there is no pink left in the thickest strip.

5. chop · 4m

   Onion sliced hair-thin and squeezed with lime and salt while everything else finishes.

6. fry · 12m

   Paratha rolled thin and cooked in ghee on one side, then flipped, beaten egg poured onto the raw side and spread thin with the back of a spoon. Turned once more so the egg cooks flat into the bread and sets right through.

7. finish · 4m

   Egg side up, chutney down the middle, chicken, onion, more lime, rolled tight and wrapped in paper so the last third does not fall out of the bottom.