Ranas Chicken Kathi Roll

Directions

1. 1
   To prepare the chicken, heat a wok or large, heavy saute pan for a few minutes over medium heat.
2. 2
   Add the oil.
3. 3
   Add the ginger and garlic and cook, stirring constantly, for 1 minute.
4. 4
   Add the dry spices and cook, stirring constantly, until the oil begins to separate, 2 to 3 minutes.
5. 5
   Add the chicken, cover the wok, and cook, stirring occasionally, for 5 minutes.
6. 6
   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.
7. 7
   Turn off the heat and add the cilantro.
8. 8
   Season with salt to taste.
9. 9
   Using a slotted spoon, transfer the mixture to a bowl and set aside.
10. 10
    To prepare the wraps, beat the eggs with a fork in a small mixing bowl.
11. 11
    Season with salt, black pepper, and red pepper flakes.
12. 12
    Heat a griddle or a nonstick pan (preferably the same size as the tortillas) over medium heat.
13. 13
    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.
14. 14
    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.
15. 15
    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.
16. 16
    Drizzle with a bit of chutney, then roll the kathi like a burrito in the wax paper.
17. 17
    Repeat with the remaining tortillas.
18. 18
    Serve.