Katti Roll (Indian Chicken Wrap)

First, to marinate the chicken, mix the ginger garlic paste, degi mirch, coriander powder, yogurt, lemon juice, curry powder, tandoori powder, and salt together and pour them over the chicken. Give the chicken long little cuts for the marinade to penetrate and mix well. Let it marinate for at least a half hour and at most 24 hours.

Preheat the oven to 400° F.

Place the marinated chicken on a baking sheet, spray a little bit of cooking spray and cook for 20–25 minutes or until clear juice runs out.

When the chicken is cooked well, take it out from the oven and cover with aluminum wrap for it to rest for about 5 minutes. This makes the chicken juicier.

Slice chicken.

Now for the wrap, you can either use plain parathas or naan or whole wheat tortillas like I did. Heat them over a skillet. Smear a thin layer of green chutney and place chicken, sliced onion, tomato and a squirt of lime juice and a pinch of chat masala if you want.

Make a tight wrap and cover with paper or aluminum wrap.