Add the peeled garlic cloves and knob of ginger to a mortar and pestle and bash into a rough paste.

Cut the chicken into small cubes and add them to a large mixing bowl along with the salt, msg (if using), lime juice, ground cumin, chili powder, turmeric, black pepper, garlic, ginger, tomato paste, and plain yogurt. Mix well and coat every piece.

• Cover and marinate in the fridge for at least an hour or up to overnight for best results.

While the chicken is marinating, prepare the chutney.

Add the lime juice, roma tomato, salt, green chiles, a handful of cilantro, the mint leaves, and grated coconut to a blender and pulse until completely smooth. Thin out with water as needed. Taste it! Add more salt or citrus juice as needed.

Set the oven on broil over high.

Get out a baking sheet and evenly space the chicken so none of the pieces are touching, this will help with even cooking and better browning. Place under the broiler and cook for about 8 to 10 minutes during which some charred pieces should develop.

Take them out and flip with a spatula once before cooking for another couple of minutes. Then set aside.

Set a pan over medium heat and add some ghee or oil.

Place a frozen or fresh-made paratha and gently cook until golden brown and crispy on both sides.

• Note: If you want to make it an egg roll, scramble one egg and pour it on one side of the golden brown paratha.

Flip once and cook the egg face down, then remove from the pan before assembling the Kati roll.

Spread a spoonful or two of the chutney on the bottom followed by a serving of the chicken. Garnish with pickled onions, thinly sliced cucumber, and more chutney as needed.

Optionally wrap up with foil or parchment paper to keep the fillings contained. Repeat with remaining kati rolls.