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+ servings

Course Lunch
Cuisine Indian
Prep Time 12 minutes
Cook Time 14 minutes
Servings 5 rolls
Calories 518kcal

Ingredients

The Chicken

  • 6 chicken thighs boneless, skinless, trimmed, chopped into 1" cubes
  • 7 g salt or 10 if you skip the MSG
  • 3 g MSG optional, but recommended
  • 1 tbsp lime juice
  • 4 g cumin
  • 2 g cayenne or Kashmiri chili powder if you got it
  • 1 g turmeric
  • 1/2 tsp black pepper or 15 cranks on the grinder if you're not as lazy as me
  • 2 tsp chopped ginger again, lazy
  • 4 clove garlic peeled, crushed
  • 1 tbsp tomato paste
  • 50 g plain greek yogurt or any plain yogurt- I had Greek on hand plus it's generally what I reach for most of the time

The Chutney

  • 1 tbsp lime juice
  • 1/2 roma tomato quartered again
  • 5 g salt
  • 2 medium thai chili pepper seeds too!
  • 2 cups cilantro rough chopped
  • 1/2 cup mint fresh- leaves only
  • 1/4-1/2 cup water or as needed
  • 15 g grated unsweetened coconut

The Rest

  • 5 large eggs 1 per wrap
  • 5 tsp garam masala
  • oil or ghee as needed
  • 5 paratha cooked to instructions
  • 2-4 cups cilantro, fresh rough chopped
  • 1-2 cups Pickled Red Onion recipe above

Instructions

The Chutney

  • Combine everything but the water in a blender and pulse a couple times to chop, then blend, slowly adding water until the consistency is what you like. (my blender has a "green smoothie" setting I felt was quite appropriate for this)

The Chicken

  • in a mortar and pestle grind together the garlic and ginger into a chunky paste
  • Combine the paste and the rest of the chicken ingredients in a ziplock bag, press out all the air, seal and massage to fully combine. Marinade at least 30 minutes, but ideally over night,
  • Spread the chicken evenly on a sheet pan and broil at high on rack second from the top 10 minutes, flip chicken half way

The Eggs (optional)

  • If you're opting for the eggs, whisk each one in a bowl with 1 tsp garam masala
  • on medium, heat a pan close to the size of your paratha
  • add a little oil and the egg, once its form sets, but the top is still liquid add a paratha into the pan, cover and cook 1 minute, flip and cook another minute

Assembly

  • place the paratha egg side up (if doing), spoon a healthy amount of chutney, add chicken, cilantro, onions
  • wrap the rolls in parchment paper to keep together and collect drips on the go

Nutrition

Calories: 518kcal | Carbohydrates: 21g | Protein: 33g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 1438mg | Potassium: 623mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1727IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 3mg