Chicken Tikka Roll

Cut the Boneless Chicken Thigh into 1-inch cubes. In a large bowl, combine the chicken cubes with Plain Yogurt, Ginger-Garlic Paste, Red Chili Powder, Turmeric Powder, 5g Cumin Powder, Coriander Powder, Garam Masala, 8g Salt, 15g Lemon Juice, and Mustard Oil. Mix well to coat all chicken pieces. Marinate for at least 30 minutes at room temperature, or ideally 2-4 hours in the refrigerator.

For the flatbread dough, in a separate bowl, combine Atta Flour, 3g Salt, and 10g Ghee. Gradually add Water and knead for 5-7 minutes until a soft, pliable dough forms. Cover the dough and let it rest for 15-20 minutes.

To prepare the Green Chutney, combine 50g Fresh Cilantro, Fresh Mint Leaves, Green Chili, Ginger, 10g Lemon Juice, 3g Salt, and 2g Cumin Powder in a blender. Add a splash of water if needed and blend until a smooth, vibrant chutney is formed.