Bar BQ Paratha Roll

Cut the chicken in small cubes and marinate with yogurt, onion, bunch mint leaves, papaya, red chili powder, Poppy seeds, roasted cumin, ginger garlic paste, mace, salt, black pepper powder and mustard oil, refrigerate for half an hour.

Now in a pan cook chicken cubes on low flame.

Cook till all water absorbs and meat tenders.

Heat coal and give its smoke to the chicken for BBQ touch.

For chutney: Take a pan and put cumin seeds, carom seeds, ginger powder and red chilies, roast them.

Now in a blender add tamarind juice, garlic cloves, green coriander, mint leaves, jaggery and salt, blend them.

After that heat frozen paratha, add chicken on it and spread the chutney, round sliced onion and mint leaves, make a roll and serve.