For Chicken Kebab

1. In a bowl, combine the boneless chicken breast, ginger-garlic paste, garam masala, red chili powder, cumin,coriander, black pepper, curry powder and salt. Mix everything well, making sure the chicken is coated evenly. Let it marinate for at least 30 minutes to allow the flavors to infuse. Alternatively, the chicken can also be refrigerated and marinated overnight. This brings out the best flavor  out of chicken.
2. Heat 2 tbsp oil in a pan and add the marinated chicken. Cook it on medium-high heat until it becomes tender and juicy for 3-4 minutes. Reduce heat to low, add another 2 tbsp of oil, stir and cover chicken with a lid. Allow chicken to cook for 5-6 mins. Stir occasionally to prevent chicken from burning. 
3. Add yogurt, 1/4 tsp salt. Stir and close the lid again. Let it simmer under medium heat for 2 minutes. Remove lid, gently toss and turn chicken till the gravy thickens and coats the kebab well. Remove from heat once the kebab is fully cooked, soft and tender. 
4. To infuse smokiness into the kebab, heat a few pieces of charcoal on a direct flame until it is red hot. Place the hot charcoal in a small bowl and place it in the center of the pan. Drizzle oil on top of charcoal and immediately cover with a pan lid. 
5. Allow 3 minutes for smoke to infuse into the kebab.
6. Discard the bowl of charcoal and garnish with chopped coriander leaves. 

For Egg Kathi Roll

1. Into a shallow large bowl, break open eggs, add salt and lightly whish. The bowl has to be flat so that it will be easy to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to coat it all well. 
2. Heat a frying pan on medium and pour 1 tbsp of oil. When oil becomes hot, transfer the dipped tortilla and watch as it sizzles. Cook for 30 seconds before flipping sides. The tortilla should be brown and crusty at the edges. Remove from the pan and repeat cook for another 4 tortillas the same way. 

For Serving Kathi Roll 

1. Wash and slice Capsicum, cucumber, apple into thin and finger-length sizes. 
2. Separate lettuce leaves, rinse through water, dry and keep aside. 
3. For serving, place a couple of lettuce and add masala kebab into the center of a hot crispy tortilla. Add cucumber, capsicum, apple and pickled onion before rolling up. 
4. Do not roll up like a burrito, Kathi roll should be rolled with both open ends. If you don’t have fillings falling out one end, then you’re doing it wrong.