Name: Egg Chicken Roll (Kolkata Style) recipe by Nandini Mitra at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Chicken Ingredients:; 500 gm boneless chicken, cut into strips (to marinate); 200 gm yogurt/curd; 3 tbsp tandoori chicken masala; 1/4 tsp turmeric powder; 2 tsp red chilli powder; Salt to taste; 1 tsp coriander leaves, finely chopped; 2 tsp ginger-garlic paste; 2 tsp mustard oil and 1 tbsp ghee, to cook the chicken; 2 large onions, cut into rings; 1 large capsicum, cut into thin strips; Few lemon wedges; Paranthas Ingredients: (to taste); 300 gm all purpose flour (maida); 1 tsp oil; 1 tsp salt and sugar; 1/2 cup water (as required, for kneading the dough); Oil to fry the paranthas; 8 eggs

Ingredients Serving: 4

Chicken Ingredients:
500 gm boneless chicken, cut into strips (to marinate)
200 gm yogurt/curd
3 tbsp tandoori chicken masala
1/4 tsp turmeric powder
2 tsp red chilli powder
Salt to taste
1 tsp coriander leaves, finely chopped
2 tsp ginger-garlic paste
2 tsp mustard oil and 1 tbsp ghee, to cook the chicken
2 large onions, cut into rings
1 large capsicum, cut into thin strips
Few lemon wedges
Paranthas Ingredients: (to taste)
300 gm all purpose flour (maida)
1 tsp oil
1 tsp salt and sugar
1/2 cup water (as required, for kneading the dough)
Oil to fry the paranthas
8 eggs

Instructions

Make a dough of the maida/flour, then make 8 round ball shapes from it. Then make round parathas shapes from these dough balls and keep it aside.
Add salt, lime juice, curd, turmeric powder, red chilli powder, tandoori chicken masala, mustard oil, chopped green chilies and ginger-garlic paste over the chicken pieces. Rub them together and add in the chopped coriander leaves to mix it well. Marinate this for a minimum of 30 minutes.
Take a pan, heat 2 tbsp oil and ghee in it, then add the onions and saute till it is golden brown in color. Next, add the marinated chicken to it. Saute and mix it all together. Then cover it and cook.
After 4-5 minutes on a low flame, the chicken will leave it's own juices. Continue cooking till it turns dry.
Next add in the onion rings and capsicum. Stir it for a minute and the chicken filling is done.
Place a parantha on the heated pan. Also beat the egg well with a little salt and keep it aside.
Apply oil on the parantha. Once one side is fully cooked and other side is halfway done, remove it from the pan.
Add oil once again on the tawa and pour in the beaten egg. Spread it by tilting the pan from side to side. Now put a parantha onto the still half cooked egg .
Press it lightly to cook well. (The egg will soon cook and set.) Flip the paratha over with the egg side up and cook till both the sides are evenly fried.
To assemble, place a tissue paper on a serving plate and then place the paratha (egg side should be up) then place a portion of the cooked chicken in a straight line to one side of the parantha.
Roll the paranthas tightly and roll in a tissue.
Serve it hot.

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