for the tandoori chicken:
3 boneless skinless thighs
1 tbsp ginger garlic paste (GGP)
2 tsp Spicewalla Tandoori Masala (if you don't have this on hand you can substitute Spicewalla Turmeric Powder & Spicewalla Kashmiri Chilli Powder!)
1 tbsp neutral oil (such as grapeseed oil)
1 tsp distilled white vinegar
juice of half a lime
salt and pepper
for the egg mixture:
1 tsp Spicewalla Tandoori Masala
1/2 tsp Spicewalla Kashmiri Chilli Powder
for the assembly:
frozen parathas (these can be found at your local Asian market or Indian grocer, Kawan brand preferred)
1 small white onion, finely julienned
juice of half a lime
1 green chilli, finely chopped
handful of cilantro, finely chopped
1 tsp Spicewalla Chaat Masala
1. Preheat oven to 500 degrees (conventional oven) or 450 degrees (convection oven.) The goal is to get your oven as hot as possible to achieve a broil/char like a tandoori clay oven.
2. Add chicken thighs, ginger garlic paste, a pinch of salt & pepper, tandoori masala (or turmeric & kashmiri chili powder), oil, vinegar and lime juice to a mixing bowl.
3. Massage the masala into the chicken, coating the thighs evenly with the marinade. Marinate for at least 1 hour and up to 4 hours.
4. Place chicken on a baking sheet lined with parchment paper. Bake in the oven for 20-25 minutes or until the chicken has reached an internal temperature of 165 degrees.
5. While chicken is cooking, whisk together eggs with a pinch of salt, tandoori masala and Kashmiri chili powder. Beat egg mixture until nice and frothy.
6. Heat 1 tsp oil over medium-high heat and add paratha to the pan, flipping after about 2 minutes and continuing to cook the other side until the paratha is lightly toasted but not completely cooked. Repeat with second paratha and remove from heat.
7. While parathas are toasting, combine onions, chopped green chilli and cilantro, lime juice and Chaat Masala in a small bowl. Set aside.
8. Add another teaspoon of oil to the hot pan and pour in half of the egg wash mixture. Place paratha right on top of the egg. Cook for 2 minutes and flip the paratha. The egg will coat the paratha forming a mini-omelette. Toast the other side until crispy but still pliable. Repeat with the second paratha and remaining egg mixture.
9. Remove chicken from the oven and slice thinly into 1/4 to 1/2 inch pieces. 10. To assemble your Kathi roll, place chicken on the egg-side and top with onion mixture. Add another squeeze of lime juice and garnish with additional cilantro. Tightly roll the paratha to form a roll up like an Indian taquito. Take a big bite and thank us later.
Optional: serve with green chutney and/or raita!