- Marinate chicken cubes with ginger, garlic, chili paste and salt for 30 minutes.
- Heat 2 tablespoons of oil in a large pan over medium-high.
- Saute chicken cubes until cooked through 5-7 minutes.
- Add cumin powder and chaat masala.
- Remove from heat.
- Toss together onions, carrots, chilies, and cilantro.
- Heat remaining oil on a heavy bottom griddle pan and lightly toast naan bread.
- Remove from pan.
- Evenly spread about 1 tablespoon of chutney on each naan.
- Divide chicken evenly and top with mixed vegetables.
- Roll tightly and serve.
Makes 5 rolls.
Approximate Nutrient Analysis per roll (not including salt to taste):
450 calories, 20 g fat, 3.5 g saturated fat, 45 mg cholesterol, 650 mg sodium, 52 g carbohydrate, 6 g fiber, 5 g sugar, 15 g protein
