In a bowl, mix yogurt, ginger garlic paste, turmeric powder, garam masala, cumin powder, coriander powder, red chilli powder, and salt.

Add chicken slices to the marinade and mix well. Allow it to marinate for at least 30 minutes in the refrigerator.

Heat vegetable oil in a pan over medium heat. Add marinated chicken and cook until it’s tender and cooked through, about 10-12 minutes.

Warm the parathas on a dry skillet or tawa until they are soft and pliable.

Assemble the rolls: Place a paratha on a clean surface. Add a portion of cooked chicken in the center.

Top with sliced onion, green bell pepper, red bell pepper, chopped coriander leaves, mint chutney, and tamarind chutney.

Roll the paratha tightly to form a roll.

Serve hot with extra chutneys on the side.