Trim excess fat from the chicken thighs and cut into 1/2- to 1-inch strips. In a bowl combine yogurt, garlic paste, ginger paste, ground coriander, ground cumin, garam masala, smoked paprika, turmeric, red chili powder, lemon juice, 1 tablespoon vegetable oil, and 1 tsp salt. Add chicken, mix so every piece is coated, cover and refrigerate for at least 30 minutes and up to 4 hours (overnight for best flavor).

Chilli Broccoli Salad

Blanch and shock broccoli

Bring a large pot of salted water to a boil. Add broccoli florets and blanch 1-2 minutes until bright green and just tender. Immediately drain and plunge into a bowl of ice water to stop cooking. Drain well and pat dry.

Make the dressing

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, olive oil, salt and black pepper.

Toss salad

In a mixing bowl combine drained broccoli, red bell pepper strips, sliced spring onions and thinly sliced fresh chili. Pour the dressing over and toss to coat. Sprinkle toasted sesame seeds and adjust seasoning to taste. Set aside at room temperature while you cook the chicken; the salad can be served warm or slightly chilled.

Cooking & Finishing

Cook the chicken

Heat 2 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Remove excess marinade from the chicken (shake off but keep some yogurt for char). Add chicken in a single layer (work in batches if needed) and cook without moving 2-3 minutes to develop a browned edge, then stir and continue cooking another 2-4 minutes until cooked through and slightly charred. Lower heat if browning too quickly. Total cook time per batch ~5-7 minutes depending on strip thickness.

Finish with butter

If using, add 1 tbsp butter or ghee to the pan in the last minute, toss the chicken to glaze and remove from heat. Taste and adjust salt and pepper.

Roll Build & Assembly

Warm tortillas/parathas

Warm the tortillas or parathas in a dry skillet over medium heat 20-30 seconds per side, or heat in a microwave wrapped in a damp towel for 20-30 seconds. Brush lightly with the 2 tbsp butter or oil if you want a crisp, toasted exterior.

Assemble rolls

Lay a warmed tortilla on a flat surface. Spread about 1 tbsp green chutney across the center, then 1-2 tbsp yogurt or raita. Place roughly 80-90 g (about 1/6 of the cooked chicken) lengthwise in the center. Top with 2-3 tbsp of the chilli broccoli salad (drain any excess dressing if moist), a handful of julienned cucumber, a few slices of red onion and a sprinkle of chopped cilantro. Squeeze a little lime juice over and season with extra chili or salt if desired.

Roll and finish

Fold the bottom edge up over the filling, fold both sides in, and roll tightly to form a cylinder. Optionally toast seam-side down in a skillet for 30-60 seconds to seal and crisp exterior. Serve immediately with extra chutney and lime wedges.