For the chicken :
Chicken Breast ( I used 250 gms and the other measurements are too according to 250 gms of chicken)
Yogurt( 3-4 tablespoons)
Garlic powder : 1 teaspoon
Tikka Masala( I got the paneer tikka masala )
Garam Masala: 1/2 teaspoon
Salt 1 teaspoon
A pinch of sugar ( If required )
Kashmiri red chilli powder ( 1 teaspoon )
Mustard oil/ olive oil ( 2 tbsp )
For the Parantha :
All purpose flour : 2 cups
Ghee/Butter : 2 tsp
Salt according to taste
Water : 1/2 cup
1 large egg
For the filling :
Cu the chicken breast and add yogurt to it. Add the tikka masala, garlic powder , garam masala, salt, red chilli powder and mix well so that all the pieces are coated. Poke some holes into the chicken pieces with a fork. Cover the bowl with a cling film and refrigerate for about an hour.
Sift 2 cups of flour into a bowl. Pour in the melted butter or ghee and mix. Now slowly keep adding the water and keep mixing. Knead the dough tightly until you get a dough like this.
Cover with a cling film and let it rest for about half an hour.
After half an hour, knead the dough once again and roll it into a log. Cut 7-8 equal portions from the log. Take one portion and roll it into a large dough ball. Press this lightly to form a roundel. Dip into some more all purpose flour. Roll it into a large disk/roti. Flip sides in between and keep dusting with flour so that it does not stick.
Now, into a nonstick pan, add some oil and heat it. Put the rolled out roti onto the pan. Cook until small bubbles appear on the surface. Now flip and cook for about a minute again. Break an egg into a bowl and beat it. Pour the egg over the parantha on the pan and spread.
Putting all the goodness together:
Spread some tomato ketchup over the parantha. You may use the chatpata one for better results. Now spread the little leftover gravy from the chicken all over the parantha. Place some chicken pieces onto it. Add some sliced onions, cabbage and coriander leaves. Roll the parantha and wrap with a foil! Your dose of deliciousness for today is ready!