Chicken kathi rolls with cilantro mint chutney

Set the oven to broil on high.

Bash the garlic and ginger with a tiny sprinkle of salt in a mortar and pestle to a rough paste.

Halve each chicken thigh lengthwise and cut across into chunks; put in a large bowl on a scale.

Add the salt, MSG, lime juice, cumin, Kashmiri chili powder, turmeric, black pepper, Greek yogurt, tomato paste and the garlic-ginger paste; mix by hand until completely coated.

Spread the chicken on a baking sheet with space between every piece, using two trays if needed, so the liquid steams off and the edges char.

Broil 8 to 10 minutes until coloured with crispy edges.

Chutney: blend the lime juice, tomato, salt, green chilies, cilantro, mint, coconut flakes and some water until completely smooth; adjust consistency with more cilantro and taste for salt and citrus.

Cook the paratha in a little ghee in a pan over medium heat until golden brown and crisp.

Variation, egg roll: cook a scrambled egg onto the paratha by flipping it into the pan; fill with pickled onions, cucumbers, chili sauce and ketchup.

Spread a couple of spoonfuls of chutney, add plenty of chicken, pickled onions and thinly sliced cucumber, more chutney if wanted; wrap tightly and wrap the bottom third in parchment paper.