Katti Roll (Indian Chicken Wrap)

1. 1

   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.

2. 2

   Give the chicken long little cuts for the marinade to penetrate and mix well.

3. 3

   Let it marinate for at least a half hour and at most 24 hours.

4. 4

   Preheat the oven to 400 degrees F.

5. 5

   Place the marinated chicken on a baking sheet, spray a little bit of cooking spray and cook for 2025 minutes or until clear juice runs out.

6. 6

   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.

7. 7

   This makes the chicken juicier.

8. 8

   Slice chicken.

9. 9

   Now for the wrap, you can either use plain parathas or naan or whole wheat tortillas like I did.

10. 10

    Heat them over a skillet.

11. 11

    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.

12. 12

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

* Per serving · 4 servings · Values may vary.