Chicken Roll

Ingredients

Instructions

1. 1

   Slice 1.5 lb of boneless chicken thighs into ¼-inch strips. Marinate at least 4 hours: ½ cup yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon red chili powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 2 teaspoons salt, 2 tablespoons lemon juice, 2 tablespoons oil.

2. 2

   Heat a cast iron skillet or grill pan over the highest heat until smoking. Cook the chicken in batches in a single layer for 90 seconds per side. The high heat creates char without overcooking.

3. 3

   Make the green chutney: blend 1 cup cilantro, ½ cup mint, 2 green chilies, 2 garlic cloves, juice of 1 lemon, ½ cup yogurt, 1 teaspoon salt, ½ teaspoon cumin.

4. 4

   Warm 4 large parathas, roti, or large flour tortillas in a dry skillet for 30 seconds per side. Pliable bread rolls cleanly; cold bread cracks.

5. 5

   Build each roll: bread laid flat, smear of green chutney across the lower half, layer of chicken strips, thinly sliced raw onion, sliced tomato, more chutney, a squeeze of lemon, and a sprinkle of chaat masala (essential).

6. 6

   Roll tightly into a cylinder. Wrap the bottom half in parchment paper to hold it together and protect your hands from drips. Eat immediately while warm.