Transport yourself abroad with this scrumptious handheld tidbit, which comprises of baked chicken enveloped by warm paratha (a flaky flatbread like roti) with onion, chilies, cilantro and a tart masala sauce. Bearings for: Tandoori Chicken Kati Roll Fixings First Marinade 2 lb(s) boneless chicken thighs 2 Tbsp lime juice 2 tsp Kashmiri stew 2 tsp salt Second Marinade 2 Tbsp lime juice ½ cup yogurt 2 tsp cumin 2 tsp coriander 2 tsp Kashmiri stew 2 tsp turmeric 4 tsp fenugreek leaves 2 tsp ajwain 1 tsp dark pepper powder 1 Tbsp chaat masala 1 Tbsp salt 1 Tbsp roasted masala 2 Tbsp garlic ginger glue Chicken Kati Roll 1 paratha ¼ tsp chaat masala Maggi Hot and Sweet sauce 1 Tbsp red onion, cut 1 tsp green stew Cilantro, to taste 1 lime cut Bearings First Marinade 1. Blend all marinade fixings with boneless chicken thighs, refrigerate and put aside medium-term. 2. Following day, expel chi