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  1. Cut chicken into cubes and coat with ginger, garlic, red chili powder, turmeric, cumin seed powder, salt and lemon juice.

  2. Marinate in the refrigerator for 1 hour. Heat the oil and cook the chicken on high heat for 15 minutes.

  3. Remove when all the water has evaporated. Light the coal and when it’s thoroughly glowing, push it in the middle of the cooked chicken pieces and drizzle 1 tsp of oil on top.

  4. Cover and let the coal smoke and flavor the chicken for 5 minutes. Mix together ingredients for the tamarind sauce.

  5. Lightly toast chapattis. Remove the coal, mix the chicken well, and lay a few chicken down the center of each chapatti.

  6. Top with sliced onions and tamarind sauce and roll up.