Chicken Kathi Roll

Chicken kathi rolls! I basically lived off of these in college. Thank you Saiba at the food court in Manipal! Have you had one before? If not, you need to make these ASAP! Let me know if you try it out!

- 1 T oil

- 2 lbs. chicken thighs, cut into cubes

- 1/2 c finely chopped onion

- 2 t ginger garlic paste

- Salt to taste

- 1/2 c chopped tomatoes

- 1/4 t turmeric

- 1 t garam masala

- 1/2 t red chili powder

- 1/2 t cumin powder

- 1 1/2 t coriander powder

- 1 t chaat masala

- 2 t ketchup

- 1 bell pepper, cut into strips (optional)

- 1/4 c cilantro, finely chopped

- 1/4 purple onion, thinly sliced

- Large tortillas

- 2 eggs, beaten

1. Heat up the oil in a large skillet. To the oil add the chopped onion, ginger garlic paste, and some salt. Cook until the onions become translucent.

2. Add the chopped tomatoes, mix, and cook until the oil separates from the tomato mixture.

3. With the heat on medium, add your powdered spices and cook for 30 seconds. To it add the chicken thighs and ketchup. Mix well, and cook covered until fully cooked. Do not add any additional water. We want this to be a somewhat dry mixture.

4. When the chicken is cooked through, leave the pan uncovered and allow the liquid that released from the chicken to evaporate. Make sure to stir so it doesn’t stick to the pan. At this time of you want you can add the sliced bell pepper and cook for a few minutes.

5. Turn of the heat, add the chopped cilantro, thinly sliced purple onion, and squeeze some lime juice on top.

6. Heat up the tortilla on a lightly greased pan. Pour a little bit of the beaten egg on top of the tortilla. Just as it starts to set flip the tortilla over so the egg can cook. Add a few drops of oil so the egg easily comes off the pan.

7. Onto the egg tortilla add some cilantro chutney, the chicken mixture and wrap it up and serve!