Chicken Tikka Kathi Rolls
by Chef Rati Lohtia, a former instructor at The Institute of Culinary Education (ICE) in New York City

Phase 1 – Chicken Tikka

1/2 cup Greek yogurt (not non-fat or low-fat)
2 lbs chicken breast (you can use dark meat if you prefer). Should be at room temperature.
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp lime juice
salt to taste
Wash and cut boneless chicken into 1-inch cubes.

Now prepare the marinade. Add the ginger and garlic paste, red chili and garam masala powders, lime juice and salt to the yogurt and mix well.

Pour the yogurt mixture over the chicken and rub the chicken with the marinade. Set aside and refrigerate for 1-24 hours or as time permits.

Set oven to broil. Spread marinated chicken chunks on baking tray lined with aluminum foil. Broil until tender and browned in spots. [or cook on outside grill]

Phase 2

1 tsp cooking oil (not olive oil)
chicken tikkas from above recipe
2 cups red onions, finely sliced
1 tsp lime juice
1/2 tsp chat masala powder (we used MDH chunky chat)
8 pieces Indian bread/paratha (we used Kawan Plain Flaky Paratha Roti). Chef Rati said if you can't find the Indian bread, plain whole wheat or flour tortillas work just as well.
1 egg beaten
8 tbsp coriander/cilantro chutney (Laxmi, Deep or Swad brands)

Chop the chicken a little. Heat oil in large saucepan. Saute chicken tikka and onions until onions are translucent, about 2 minutes.

Add lime juice and chat masala powder, then remove from heat. Divide chicken tikka mixture into 8 portions and set aside.

Heat a flat non-stick pan over medium heat. Prepare one roti at a time by following the instructions on the package (heat until it lifts off the pan, then flip over and heat some more).

Once the roti/paratha bread is cooked, spread 1 tbsp of egg on the bread and turn over. When the egg is cooked, remove from pan and set aside.

Smear each piece of bread (the side with egg) with 1 tbsp green chutney and place a portion of the chicken tikka mixture on top. Roll bread tightly. Wrap each roll in foil, tucking in the ends.