Chicken Kathi rolls

Ingredients

• 1 lb chicken breasts cut into bite sized strips
• 2 tablespoons oil
• 1 small red pepper thinly sliced
• 1 small green pepper thinly sliced
• 1 medium red onion thinly sliced
• ½ teaspoon kosher salt

Marinade Ingredients:

• 2 tablespoons plain yogurt
• 1 teaspoon ginger grated
• 1 teaspoon garlic pressed
• 1 to 2 teaspoons Kashmiri red chili powder
• 1 teaspoons garam masala
• ¼ teaspoon ground turmeric
• 1 tablespoon dried fenugreek leaves Kasoori methi
• 1 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

To Serve:

• 8 Kawan parathas cook per package instructions
• ½ cup Cilantro Mint Chutney
• 1 medium red onion thinly sliced
• ½ cup cilantro chopped

Instructions

• Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins.
• Make the filling: Heat oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
• Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
• Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.