Tandoori Chicken Anda Kathi Roll

1 x Jar Classic Tandoori Marinade 1 x Jar Butter Masala Cooking Sauce 1 x Jar Tandoori Onion Chutney 2 Chicken Breasts 1 Red Pepper 1 Green Pepper 1 Red Onion 15g Butter 5g Coriander 2 Eggs 1 Paratha Bread Pinch of Turmeric Pinch of Salt Salt 1 Chopped Red Chilli

Marinate the chicken breasts in our Classic Tandoori Marinade for 30 mins. Cook the chicken breasts under the grill at 180℃ for 8-10 mins on one side and 8 mins on the other, until they are cooked through. Once cooked, slice. Julienne the red pepper, green pepper and onion. Sauté the vegetables in butter. Once cooked, add the sliced chicken and cook for a further 2 mins. Transfer to a bowl and mix in Butter Masala Cooking Sauce and chopped coriander. Add oil to a pan, add the paratha and cook for 1 minute. Break the 2 eggs on the paratha, and add salt, turmeric, red chilli, onion and coriander, mix well and then turn the paratha whilst the egg is cooking. Once the egg is cooked, add the chicken and vegetable mix to the paratha. Roll up and serve. Serve with a side of Tandoori Onion Chutney to dip.