• 8 boneless, skinless chicken thighs
• 2 tablespoons vegetable oil, plus extra
• 1 large onion, halved and thinly sliced into half moons
• 2 garlic cloves, finely chopped
• 3 cm (1¼ inch) piece ginger, peeled and finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 1 tablespoon tomato paste (concentrated purée)
• 1 thumb-size red chilli, thinly sliced
• 1 tablespoon lemon juice
• 6 Roti or other flatbread
• 2 eggs, lightly beaten

• Red Onion Salad, Fresh Mango Chutney and Mint, Green Chilli & Yoghurt Dipping Sauce, to serve

Chop the chicken into bite-size pieces. Heat the vegetable oil in a large frying pan over low to medium heat. Add the onion, garlic, ginger and a pinch of salt. Cook for 10 minutes or until soft. Increase the heat to high. Add the chicken and cook for 5 minutes or until browned all over. Add the spices, tomato paste, chilli and lemon juice. Season well and cook for 10 minutes or until the chicken is tender. Remove from the heat and transfer to a serving bowl.

Heat a drizzle of extra oil in a clean frying pan over medium-high heat. Cook the roti, 1 at a time for 1 minute on one side. Turn and drizzle 1-2 tablespoons of the beaten egg over the top. Flip the roti back over and cook for another 30 seconds. Remove from the pan and spread the egg-covered side with the chicken, red onion salad, pickle or chutney and the mint, green chilli and yoghurt sauce. Fold up into a roll and serve with plenty of napkins.