Katti Rolls

Ingredients

For the chicken marination:

2 boneless skinless chicken breast

1 tablespoon ginger garlic paste (if you don't find the paste easily, you can also add powder

1 teaspoon degi mirch (its kind of an Indian cayenne pepper, only not as hot and gives the marinade a nice

1 tablespoon coriander powder

1/4 cup yogurt (full fat or low fat whichever you prefer)

1 tablespoon lemon juice

1 teaspoon curry powder

1 teaspoon tandoori powder (optional)

Salt

For the wrap:

6 wholes wheat tortilla

1/4 cup sliced onion

1/4 cup sliced tomato

1/4 cup green chutney

a little chat masala (optional)

1 lime (optional)

Preparation

First to marinate the chicken, mix all the ingredients 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.

Pre heat the oven upto 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 mins. This makes the chicken juicier.

Slice chicken, onion and tomatoes.

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 & 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.