Chicken Kathi Roll

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• 2 tablespoons plain yogurt (or 1 tablespoon greek plain yogurt)
  Ingredient note

  Source: 2 tablespoons plain yogurt (or 1 tablespoon greek plain yogurt)
• 2 teaspoon minced ginger (½-inch piece)
  Ingredient note

  Source: 2 teaspoon minced ginger (½-inch piece)
• 2 teaspoon minced garlic (2 cloves)
  Ingredient note

  Source: 2 teaspoon minced garlic (2 cloves)
• 1 teaspoon + ¼ teaspoon + ⅛ teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt; Source: ¼ teaspoon salt; Source: ⅛ teaspoon salt
• ¼ teaspoon turmeric
  Ingredient note

  Source: ¼ teaspoon turmeric
• 1 teaspoon kashmiri red chili powder (or paprika for mild)
  Ingredient note

  Source: 1 teaspoon kashmiri red chili powder (or paprika for mild)
• 2 teaspoons garam masala
  Ingredient note

  Source: 2 teaspoons garam masala
• 1 tablespoon kasoori methi
  Ingredient note

  Source: 1 tablespoon kasoori methi
• 1 tablespoon fresh lime juice (½ lime)
  Ingredient note

  Source: 1 tablespoon fresh lime juice (½ lime)
• 1 lb boneless skinless chicken breast ( or thighs, cut into bite sized pieces)
  Ingredient note

  Source: 1 lb. boneless skinless chicken breast ( or thighs, cut into bite sized pieces)
• 2 tablespoon olive oil
  Ingredient note

  Source: 2 tablespoon olive oil
• 1 each red pepper ( thinly sliced 1 cup)
  Ingredient note

  Source: 1 red pepper ( thinly sliced 1 cup)
• 1 each green pepper ( thinly sliced 1 cup)
  Ingredient note

  Source: 1 green pepper ( thinly sliced 1 cup)
• 1 each medium onion (red or white- thinly sliced 1 cup)
  Ingredient note

  Source: 1 medium onion (red or white- thinly sliced 1 cup)
• ½ each small red onion (thinly sliced)
  Ingredient note

  Source: ½ small red onion (thinly sliced)
• 1 teaspoon lime juice
  Ingredient note

  Source: 1 teaspoon lime juice
• ½ teaspoon kashmiri red chili powder (or paprika)
  Ingredient note

  Source: ½ teaspoon kashmiri red chili powder (or paprika)
• 8 each Flour Tortillas or Frozen Indian paratha (see notes for suggestions)
  Ingredient note

  Source: 8 Flour Tortillas or Frozen Indian paratha (see notes for suggestions)
• ½ cup green chutney (Cilantro chutney or Mint Chutney)
  Ingredient note

  Source: ½ cup green chutney (Cilantro chutney or Mint Chutney)
• ½ cup cilantro chopped
  Ingredient note

  Source: ½ cup cilantro chopped
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• ⅛ teaspoon red chili powder
  Ingredient note

  Source: ⅛ teaspoon red chili powder

1. In a large mixing bowl, add the marinade ingredients and stir well. Add chicken and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 15-20 minutes. You can marinate the chicken anywhere from 20 minutes to 4 hours.
2. Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.
3. Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.
4. Add marinated chicken and stir well. Cover the pan and cook for 5 minutes. Remove the lid and cook for another 3 to 4 minutes, stirring at regular intervals, until the chicken cooks through. Turn off the heat and stir in chopped cilantro
5. Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes.
6. Spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through.
7. Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of chicken filling across the middle. Top with pickled onions and cilantro.
8. Starting from the side parallel to the filling, roll the paratha or tortilla all the way. Wrap in aluminum foil halfway or insert toothpicks to hold the wrap in place.