Chicken Paratha Roll

Cut the chicken into one inch pieces and add in all the marinade ingredients and leave for a minimum of 2 hours and up to overnight.

Heat a saute pan and add 2-3 tbsp of oil, cook the chicken sauteeing occasionally until cooked through.

If grilling the chicken, thread it onto presoaked wooden skewers and grill for a few minutes on each side until cooked through.

Heat a piece of coal until you can see hot red spots, place it on a piece of oil (or an onion skin) inside your sauté pan, drizzle with a little oil and cover with an airtight lid until the smoke dissipates.

Combine ½ the yoghurt and all the chutney ingredients in a mini blender and puree. Stir in the remaining yoghurt.

Thinly slice your onion and soak in cold water for 30 minutes, then drain and mix in the mint.

Place your paratha on a clean surface, create a line of chicken pieces, layer on the onion mix, and then the chutney. Roll up the paratha and wrap in foil/paper and serve.