Kolkata Kathi Roll

Ingredients

• 500g boneless chicken thigh, cut into 3cm pieces
• 4 tbsp thick yoghurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1 tbsp mustard oil
• 300g plain flour
• 1 tsp salt
• 3 tbsp ghee, plus more for cooking
• 4 eggs
• 2 red onions, sliced into thin rings
• 2 green chillies, sliced
• 1 handful coriander leaves, chopped
• 1 lime, cut into wedges
• 1 tsp chaat masala
• 4 tbsp tomato ketchup
• 1 tbsp green chilli sauce

Before you cook

• Cut the chicken thighs into even 3cm pieces.
• Mix the yoghurt, ginger paste, garlic paste, cumin, coriander, chilli powder, garam masala, lemon juice, mustard oil and a teaspoon of salt in a bowl.
• Turn the chicken through the marinade, cover it, and refrigerate for 30 minutes.
• Rub the flour, salt and 3 tablespoons of ghee together, then add about 180ml warm water and knead for 6 minutes into a soft dough.
• Rest the dough under a damp cloth for 20 minutes.
• Soak the sliced onion rings in cold water for 10 minutes, then drain them so they stay sharp and crisp.

Steps

1. Thread the marinated chicken onto skewers, packing the pieces loosely.
2. Heat a heavy frying pan or griddle over high heat until it smokes faintly.
3. Lay the skewers on the pan and cook for 10 minutes, turning every couple of minutes, until the edges char and the chicken is cooked through.
4. Slide the chicken off the skewers and keep it warm under foil.
5. Divide the dough into 4 balls and roll each one into a 22cm round.
6. Heat a tablespoon of ghee on the griddle over medium heat.
7. Cook one paratha for 90 seconds until it puffs and blisters on the underside, then flip it.
8. Beat one egg with a pinch of salt and pour it onto the pan beside the paratha.
9. Press the paratha down onto the spreading egg and cook for 1 minute until the egg sets and bonds to the bread.
10. Lift the paratha onto a board, egg side facing up.
11. Spoon a quarter of the chicken in a line down the middle.
12. Scatter over onion rings, green chilli, coriander, a pinch of chaat masala and a squeeze of lime.
13. Zigzag over a tablespoon of ketchup and a little green chilli sauce.
14. Roll the paratha tightly around the filling and wrap the bottom half in paper.
15. Repeat with the remaining parathas and eggs, and serve them straight away while hot.