Malai Kebab Naan Roll

Ingredients 

• 300 grams chicken legs boneless, cut into cubes
• 1½ tablespoons malai
• ¼ cup fresh cream
• 4 naan
• ¼ cup yogurt
• ½ tablespoon ginger-garlic paste
• 1 teaspoon green chilli paste
• A large pinch of nutmeg powder 
• ½ teaspoon garam masala powder
• Salt to taste
• ¼ teaspoon green cardamom powder
• ¼ teaspoon chaat masala + for sprinkling
• ½ lemon
• 1½ tablespoons cornflour/ cornstarch
• Butter as required
• Green chutney as required
• Pickled onion rings as required
• Lemon wedges to serve
• Fresh mint sprigs to serve

Method

1. Preheat the oven to 200˚C. Grease a baking tray with butter.
2. Take chicken in a bowl, add yogurt, ginger-garlic paste, green chilli paste, nutmeg powder, garam masala powder, salt, green cardamom powder and chaat masala. Squeeze the juice of ½ lemon add cornflour, fresh cream and malai, and mix well. Set aside to marinate for 1-2 hours.
3. Thread the chicken pieces onto skewers place them on the greased baking tray and drizzle the leftover marinade over them. Drizzle 3 tsps butter on top, keep the tray in the preheated oven and bake for 10-15 minutes.
4. To make each roll, apply green chutney on each naan, place a few pickled onion rings on them, push the chicken cubes out of the skewer place it on top, and sprinkle chaat masala on top. Fold the sides and roll it correctly.
5. Heat 2 tsps butter in a non-stick grill pan and let it melt. Place the naan rolls in it and grill for 1 minute on each side.
6. Place the rolls on a serving platter, garnish with mint sprigs and serve hot with pickled onions and lemon wedges.