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1
To prepare the chicken, heat a wok or large, heavy saute pan for a few minutes over medium heat.
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2
Add the oil.
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3
Add the ginger and garlic and cook, stirring constantly, for 1 minute.
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4
Add the dry spices and cook, stirring constantly, until the oil begins to separate, 2 to 3 minutes.
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5
Add the chicken, cover the wok, and cook, stirring occasionally, for 5 minutes.
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6
Add the green chiles, onions, and tomatoes and cook, uncovered, stirring constantly, for another 5 to 7 minutes, until the oil separates and the water evaporates from the chicken.
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7
Turn off the heat and add the cilantro.
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8
Season with salt to taste.
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9
Using a slotted spoon, transfer the mixture to a bowl and set aside.
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10
To prepare the wraps, beat the eggs with a fork in a small mixing bowl.
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11
Season with salt, black pepper, and red pepper flakes.
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12
Heat a griddle or a nonstick pan (preferably the same size as the tortillas) over medium heat.
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13
Pour just enough of the beaten egg mixture into the pan to create a circle about the size of the tortilla, then immediately place a tortilla on top.
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14
Using a spatula, gently lift an edge of the tortilla; once you see that the egg has solidified on the underside and stuck to the tortilla, flip the tortilla to lightly brown the opposite side.
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15
Transfer the tortilla to a square of wax paper, spoon about 3 tablespoons of the chicken mixture on top, sprinkle on some of the cilantro, and add a generous squeeze of lime juice.
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16
Drizzle with a bit of chutney, then roll the kathi like a burrito in the wax paper.
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17
Repeat with the remaining tortillas.
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18
Serve.
