Ingredients

· 10g garlic

· 10g ginger

· 1 pod cardamom

· ¼ tsp dry red chilli

· ½ tsp black pepper, whole

· ½ tsp salt

· 3 cloves

· 100 gm tomato

· 30ml oil

· 500g chicken breast, diced

· Paratha to serve

· 30g mozzarella

Method

Grind garlic, ginger, and all the spices together to make a dry paste. Add in tomato for a bit of moisture. Fry the spice paste in oil and add the diced chicken. Let it cook and reduce until the liquid from the chicken has evaporated. Place the paratha on a cutting board. Arrange the chicken and sauce along one end. Sprinkle mozzarella cheese on top and roll. Bake in the oven at 180°C for about eight minutes. Remove the paratha roll from the oven and slice in half. Serve with a fresh, light salad.