Kati Roll (Kolkata Egg-Wrapped Kebab Roll)

Ingredients

• 500g boneless chicken thigh, cut into strips
• 3 tbsp plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tbsp lemon juice
• 2 tbsp vegetable oil, divided
• Salt, to taste
• 4 store-bought or homemade parathas
• 4 eggs, lightly beaten
• 1 small red onion, thinly sliced
• 1 green chilli, finely chopped
• 2 tbsp chopped cilantro
• 3 tbsp mint-cilantro chutney
• 2 tbsp ketchup
• Lemon wedges, to serve

Before you cook

• Combine the chicken strips with the yogurt, ginger-garlic paste, chilli powder, garam masala, turmeric, lemon juice, 1 tablespoon of oil and a good pinch of salt.
• Mix well and marinate in the fridge for at least 20 minutes.
• Thinly slice the red onion and finely chop the green chilli and cilantro.
• Beat the eggs in a shallow bowl with a pinch of salt.

Steps

1. Heat the remaining tablespoon of oil in a pan over high heat.
2. Add the marinated chicken in a single layer and cook undisturbed for 3 minutes, until seared underneath.
3. Turn the chicken and cook for another 4 minutes, until cooked through and lightly charred at the edges.
4. Tip the chicken onto a plate and set aside.
5. Wipe the pan clean and heat it over medium heat.
6. Warm one paratha in the dry pan for 30 seconds per side, until pliable.
7. Pour a quarter of the beaten egg over the warm paratha in the pan and tilt the pan so the egg spreads to the edges.
8. Cook for 1 minute, until the egg is almost set, then flip the paratha so the egg side faces down and cook for 30 seconds.
9. Slide the egg-coated paratha onto a plate, egg-side up.
10. Repeat warming, coating and cooking with the remaining parathas and egg.
11. Spread a spoonful of mint-cilantro chutney down the centre of each egg-coated paratha.
12. Pile a quarter of the cooked chicken along the centre of each paratha.
13. Scatter with onion, green chilli and cilantro, and drizzle with ketchup.
14. Roll each paratha tightly around the filling and wrap the bottom half in paper.
15. Serve immediately with lemon wedges.