Sunny Priyan
500g boneless chicken, yogurt, ginger-garlic paste, lemon juice, cumin, coriander, garam masala, paprika, turmeric, oil, and salt.
Mix all the ingredients together in a large bowl. Refrigerate for at least 2 hours.
Heat butter or ghee in a pan over medium heat, add the marinated meat, and cook for 8-10 minutes. Or grill for a smokier flavour.
As the kebabs cook, warm the parathas, spread mint and tamarind chutneys, and add lettuce, tomatoes, and cucumbers.
Place the kebabs in the center of each paratha and top with sliced onions, green chilies, and fresh coriander.
For a smokier flavour, grill the kebabs over charcoal, and add chutneys for extra rich flavour.
Roll the paratha tightly around the kebabs, and serve the Afghani Kathi Kebab hot with chutneys, raita, or salad.