Ingredients

Serves 12

　　

CHICKEN

1/3 cup vegetable oil

　　1 tablespoon minced fresh ginger, pressed to make a paste

　　1 tablespoon crushed garlic, pressed to make a paste

　　1 teaspoon red pepper flakes

　　1 1/2 teaspoons ground cumin

　　2 teaspoons ground coriander

　　1/2 teaspoon ground turmeric

　　1/2 teaspoon garam masala

　　2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces

　　3 small green chiles, coarsely chopped

　　2 onions, finely diced

　　4 Roma tomatoes, diced

　　Handful of cilantro leaves, finely chopped

　　Salt to taste

　　

WRAPS

2 eggs

　　Salt and freshly ground black pepper

　　Red pepper flakes

　　12 white or whole wheat flour tortillas or frozen roti

　　1/4 cup chopped cilantro leaves

　　2 limes

　　Mint or cilantro chutney (available at most Indian grocery stores)

　　

Step 1

To prepare the chicken, heat a wok or large, heavy sauté pan for a few minutes over medium heat. Add the oil.

　　

Step 2

Add the ginger and garlic and cook, stirring constantly, for 1 minute. Add the dry spices and cook, stirring constantly, until the oil begins to separate, 2 to 3 minutes. Add the chicken, cover the wok, and cook, stirring occasionally, for 5 minutes. Add the green chiles, onions, and tomatoes and cook, uncovered, stirring constantly, for another 5 to 7 minutes, until the oil separates and the water evaporates from the chicken.

　　

Step 3

Turn off the heat and add the cilantro. Season with salt to taste. Using a slotted spoon, transfer the mixture to a bowl and set aside.

　　

Step 4

To prepare the wraps, beat the eggs with a fork in a small mixing bowl. Season with salt, black pepper, and red pepper flakes.

　　

Step 5

Heat a griddle or a nonstick pan (preferably the same size as the tortillas) over medium heat. Pour just enough of the beaten egg mixture into the pan to create a circle about the size of the tortilla, then immediately place a tortilla on top. Using a spatula, gently lift an edge of the tortilla; once you see that the egg has solidified on the underside and stuck to the tortilla, flip the tortilla to lightly brown the opposite side.

　　

Step 6

Transfer the tortilla to a square of wax paper, spoon about 3 tablespoons of the chicken mixture on top, sprinkle on some of the cilantro, and add a generous squeeze of lime juice. Drizzle with a bit of chutney, then roll the kathi like a burrito in the wax paper. Repeat with the remaining tortillas. Serve.

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