Chicken Egg Paratha Roll

1: Whisk the eggs, scallions, coriander, green chilies, onions, salt, and pepper together.

2: Cook paratha for 1-2 minutes until golden brown.

3: Add ghee and spread the beaten egg mixture over the paratha and cook both sides.

4: Layer the egg paratha with chicken prepared from boneless chicken thighs marinated in Shaan Tandoori Masala, yogurt, methi leaves, tomato paste, mustard oil, ginger, garlic, and onion paste.

5: Marinate chicken overnight or for at least 30 minutes.

6: Broil marinated chicken in the oven for 30 minutes, flipping halfway through.

7: Prepare the pickled onion by mixing thinly sliced red onions with lemon juice or vinegar and tomato ketchup or Maggie hot sauce.