Ingredients –

For the Filling –

• 250 gm boneless chicken, cut into small cubes
• 1/4 cup thick yogurt
• 2 tbsp tandoori masala
• 2 tbsp lemon juice
• 1/2 tsp turmeric powder
• Salt as per taste
• 1 tbsp finely chopped ginger
• 2 tbsp minced garlic
• 1 big onion, thinly sliced
• 1 capsicum, thinly sliced
• For the topping –
• 100 gm onion, sliced
• Chaat masala as per taste
• Green chutney

For the paratha –

• 300 gm all purpose flour
• 1/2 tsp powdered sugar
• 2 tbsp oil
• Warm water to knead
• Eggs – 1 egg for every roll
• Pepper
• Salt to taste

Method –

1. Marinate the chicken with yogurt, tandoori masala, lemon juice, turmeric powder and salt. Let it rest for 1 hour.
2. Heat a Kadhai on medium flame.
3. Add oil, once it is hot, add ginger and garlic
4. Sauté for 1 minute
5. Add in the onion and capsicum
6. Sauté for 3-4 minutes
7. Add the marinated chicken along with the marinade
8. Cover and cook till the chicken is tender
9. The chicken pieces should be absolutely dry
10. Transfer to a bowl and set aside
11. In another bowl, add the all purpose flour and oil
12. Add salt and sugar and knead with warm water till it turns into a soft and stretchy dough
13. Drizzle a little oil on the dough’s surface and keep it covered for 30 minutes
14. Divide the dough into equal balls and rest again for 10 mins
15. Roll the dough out and shape into a coil. Then roll out again. This makes the paratha flaky
16. Heat a tawa and apply some oil
17. Break an egg and season with salt and pepper
18. Place the paratha on the tawa
19. Flip it after some time
20. Pour the egg mixture over the flipped side
21. Drizzle oil on all sides of the paratha
22. When the egg is cooked, flip the other side and cook till brown
23. Set aside

For Assembling –

1. Put the chicken, onion, chaat masala on the egg side of the paratha
2. Top it up with green chutney if desired
3. Roll the paratha and wrap it in parchment paper
4. Serve with ketchup on the side