Kathi-Style Chicken Thighs Roll

Ingredients

• 1 lb Chicken Thighs, in strips
• 1 tbsp ginger-garlic paste + 1 tsp garam masala + 1 tsp chili powder + squeeze of lemon (the quick tikka rub)
• 3 eggs
• 3 flour tortillas or parathas
• Slaw: red onion + cucumber, sliced thin, with lemon and salt
• Mint-cilantro chutney or green hot sauce
• Oil

Method

1. Toss the Chicken Thighs with the rub; sear over high heat until charred at the edges and cooked through (165°F for chicken).
2. The kathi signature: beat an egg, pour it into a hot oiled pan, and press a tortilla ON TOP of the wet egg — they fuse as it sets, 60 seconds. Flip to kiss the other side. Repeat per roll.
3. Lay each egg-lined flatbread egg-side up.
4. Fill with the Chicken Thighs, slaw, and a stripe of green chutney.
5. Roll snug, wrap one end in paper if traveling. Kolkata street stalls invented this for eating mid-stride — the egg layer is what everyone copies and no one credits.