Name: Chicken Tikka Rolls
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces; 2 tablespoons ginger-garlic paste; 2 tablespoons fresh lime juice; 2 tablespoons plain whole-milk Greek yogurt; 4 teaspoons tandoori masala; 1 tablespoon neutral cooking oil (such as grapeseed), plus more for grill grates; 1 teaspoon white vinegar; 1 teaspoon Kashmiri chile powder; 1 teaspoon kosher salt; 1/4 teaspoon garam masala; 6 (10-inch) metal or wooden skewers; 6 (8-inch) flatbreads (such as naan); 2 tablespoons ghee or melted unsalted butter; 1 red onion, thinly sliced (about 1 cup); 1/4 cup chopped fresh cilantro; 1/3 cup green chutney

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
2 tablespoons ginger-garlic paste
2 tablespoons fresh lime juice
2 tablespoons plain whole-milk Greek yogurt
4 teaspoons tandoori masala
1 tablespoon neutral cooking oil (such as grapeseed), plus more for grill grates
1 teaspoon white vinegar
1 teaspoon Kashmiri chile powder
1 teaspoon kosher salt
1/4 teaspoon garam masala
6 (10-inch) metal or wooden skewers
6 (8-inch) flatbreads (such as naan)
2 tablespoons ghee or melted unsalted butter
1 red onion, thinly sliced (about 1 cup)
1/4 cup chopped fresh cilantro
1/3 cup green chutney

Steps

Stir together chicken, ginger-garlic paste, lime juice, yogurt, tandoori masala, oil, vinegar, chile powder, salt, and garam masala in a large bowl until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours.
Preheat grill to high (450°F to 500°F). Thread chicken evenly onto skewers, leaving about 1 inch of space at top and bottom of each skewer; discard marinade. Brush grill grates with oil. Place skewers on oiled grates over direct heat; grill, covered, until grill marks form and chicken releases easily from grates, 3 to 4 minutes. Turn skewers; grill, covered, until lightly charred and a thermometer inserted into thickest portion of chicken registers 165°F, 5 to 6 minutes. Transfer skewers to unlit side of grill to keep warm.
Brush 1 side of each flatbread evenly with ghee. Place flatbreads, buttered sides up, on oiled grates over direct heat. Grill, uncovered, until lightly charred on bottom, 30 seconds to 1 minute. Flip bread, and grill until lightly charred and warmed through, about 1 minute.
Slide chicken evenly off skewers onto buttered sides of each flatbread. Top evenly with red onion and cilantro; drizzle evenly with green chutney. Roll tightly, and serve immediately.