For the filling:

2 boneless and skinless chicken breasts cut into 2cm cubes
1 garlic clove, crushes
1 tsp peeled and grated root ginger
1 tsp ground cumin
¼ tsp turmeric
Pinch of garam masala
2 green finger chillies, finely chopped
1 tsp tomato puree
1 tsp lemon juice
¼ tsp salt
1 tbsp vegetable oil

For the parathas:

200g plain white flour, plus extra for dusting
¼ tsp salt
1 tsp vegetable oil
100ml full-fat milk
4 medium eggs
2 red onions, thinly sliced, to serve

Mix the filling ingredients, except the oil, together. Cover and marinate for 2 hours in the fridge. Soak 6 wooden skewers in cold water. Skewer the chicken and grill, barbecue, or bake at 180C/350F/gas mark 4 for 20 minutes, until the chicken is cooked. Baste with oil halfway through cooking. For the parathas, sift the flour and salt into a large bowl. Add the oil, milk, and 1 egg and knead for 7-10 minutes.

Cover with a damp cloth and leave in a warm place for 20 minutes. Divide the dough into 6 balls and on a floured surface roll each into a 16-17cm disc 5mm thick. Beat 3 eggs. Heat a frying pan. Put a disc on the hot pan. After a minute, turn it over. Put 1-2 tbsp of beaten egg on the paratha and spread it out. Immediately turn over the paratha again and cook the egged side for about a minute. Put some cooked chicken in the centre of each paratha and roll up. Serve with onion slices and coriander chutney.