← Nouns Cooking · Indian

Ingredients

• 500 g boneless chicken thighs or breasts, cut into strips
• 3 tbsp thick yogurt
• 1 tbsp ginger-garlic paste
• 1½ tsp Kashmiri chilli powder
• 1 tsp Garam masala
• ¼ tsp Ground turmeric
• 1 tsp Dried fenugreek leaves (kasuri methi), crushed
• 1 tbsp lemon juice
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 green pepper, thinly sliced (optional)
• 4 parathas (homemade or frozen)
• 4 Eggs, beaten with a pinch of salt
• 1 Red onion, thinly sliced
• 4 tbsp mint-coriander chutney
• 1 tsp Chaat masala
• 1 Lime, cut into wedges

Method

1. Mix the chicken with the yogurt, ginger-garlic paste, spices, kasuri methi, lemon juice and salt. Leave for 30 min.
2. Heat the oil in a frying pan over high heat and cook the chicken for 8–10 min, turning, until charred at the edges and cooked through to 75°C (165°F). Add the pepper for the last 2 min.
3. Heat a flat pan over medium heat and cook a paratha for 1 minute per side. Pour a quarter of the beaten egg next to it, then lay the paratha on top of the egg.
4. Press down and cook for 1 minute until the egg sets and sticks to the bread, then flip and give the other side 30 seconds.
5. Egg side up, spread with chutney, add a line of chicken and onion, a sprinkle of chaat masala and a squeeze of lime.
6. Roll tightly, wrap the bottom half in paper and eat right away. Repeat with the rest.

Tips

• Contains wheat, egg and dairy.
• Kolkata vendors douse the filling with a little chilli sauce and vinegar too; try it.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Archana's Kitchen