In a bowl, stir together all the ingredients mentioned for marinade except chicken. Mix well and taste test. Adjust salt and spice levels.

Pat dry chicken with kitchen tissues if needed and add it to the marinade. Mix well and rest until you prepare the rest. You can marinate this up to 48 hours in the refrigerator.

When you are ready to make the Chicken Kathi Rolls, chop onions, chilies and bell peppers.

Add the sliced onions and green chilies (called to assemble) to a small bowl. Sprinkle little salt and squeeze the lemon juice. Cover and rest aside until we need them to assemble later.

Heat half of the oil in a skillet and add the onions and bell peppers. Sauté them on a high heat until they lose the raw flavor, for 3 to 4 mins. Remove to a plate.

Add the rest of the oil and spread it all over the skillet. Place the chicken in the pan and fry, turning them to the other side at 3 mins mark (total - 6 to 7 mins).

When they are cooked through, add the previously stir fried onions & bell peppers. Taste test and add a sprinkle of salt, garam masala and red chili powder if you want.

Mix well and turn off. Cool down the chicken completely to prevent soggy chicken rolls.

If using frozen parathas, cook them as per the instructions on the pack.

Optional if using eggs: Heat a non-stick pan with 1 tsp oil and pour 1 to 2 beaten eggs per roll. Wait for the egg to set a bit and then place the pre-cooked parotta and press down with a spatula until the egg is cooked through. If in doubt, turn the parotta to the other side and cook again until slightly puffy.

Remove to a tray and cool down slightly before wrapping. If you want more egg parotta, make the same way as mentioned above.

Place the paratha on a tray/plate. Add chicken in the center, followed by some sliced onions, green chilies, chaat masala and red chili sauce/ green sauce or mint chutney. Bring the sides to the center and wrap them in a parchment paper if you want.

Follow the same above steps and make more chicken kathi rolls.