Cut the chicken into one inch pieces and add in all the marinade ingredients and leave for a minimum of 2 hours and up to overnight. Tip: if you have less time to marinade then make your chicken pieces smaller.
Heat a saute pan and add 2-3 tbsp of oil, cook the chicken sauteeing occasionally until cooked through. If grilling the chicken then simply thread it onto presoaked wooden skewers and grill for a few minutes on each side until cooked through.
Heat a piece of coal until you can see hot red spots. Then place the coal on a piece of oil (or an onion skin) inside your sauté pan, drizzle with a little oil and immediately cover the dish with an airtight lid until the smoke dissipates.
Chutney:
Combine ½ the yoghurt (½ a cup) and all the chutney ingredients in a mini blender and puree. Stir in the remaining yoghurt - this prevent your chutney from getting too watery. Adjust seasoning to taste - this chutney should be spicy.
Onion Mix:
Thinly slice your onion and soak in cold water for 30 minutes to get rid of any bitterness.
Drain then mix in the mint.
Assembling:
Place your paratha on a clean surface, create a line of chicken pieces, layer on the onion mix, and then the chutney. Roll up the paratha and wrap in foil/paper and serve with extra chutney on the side.
You can reheat a wrapped paratha roll in the oven to really yummy effect!