Cut the chicken into one inch pieces and add in all the marinade ingredients and leave for a minimum of 2 hours and up to overnight. Tip: if you have less time to marinade then make your chicken pieces smaller.
Heat a saute pan and add 2-3 tbsp of oil, cook the chicken sauteeing occasionally until cooked through. If grilling the chicken then simply thread it onto presoaked wooden skewers and grill for a few minutes on each side until cooked through.
Heat a piece of coal until you can see hot red spots. Then place the coal on a piece of oil (or an onion skin) inside your sauté pan, drizzle with a little oil and immediately cover the dish with an airtight lid until the smoke dissipates.
Combine ½ the yoghurt (½ a cup) and all the chutney ingredients in a mini blender and puree. Stir in the remaining yoghurt - this prevent your chutney from getting too watery. Adjust seasoning to taste - this chutney should be spicy.
Thinly slice your onion and soak in cold water for 30 minutes to get rid of any bitterness
Drain then mix in the mint.
Place your paratha on a clean surface, create a line of chicken pieces, layer on the onion mix, and then the chutney. Roll up the paratha and wrap in foil/paper and serve with extra chutney on the side. Fries and Garlic Mayo (recipe in post) are always welcome!
You can reheat a wrapped paratha roll in the oven to really yummy effect!
Servings: I usually comfortably get 6 rolls from this recipe - if you want thicker rolls then you can certainly add more chicken to your roll, but be careful when rolling.
Paratha: The best store-bought parathas for these rolls are the white flaky kind, not the darker homestyle parathas.