To marinate the chicken, in a mixing bowl, combine the tikka masala paste, yogurt, garlic, ginger, salt, and chili powder. Mix well. Add the chicken and stir to coat the chicken pieces well. Let let stand for 20 to 30 minutes.

While the chicken is marinating, you can season the onions. Toss the thinly sliced onions with lemon juice, salt, chaat masala, and Kashmiri chili powder. Keep aside until ready to use.

Get your other ingredients ready. Beat the eggs in a bowl with a generous pinch of salt. Tear mint leaves. Mix the Cilantro-Mint Chutney with some yogurt. Set out a jar of achar, if using.

Once the chicken is finished marinating, drain off any liquid that has collected in the bottom of the bowl. Heat the oil in a skillet and add marinated chicken. Cook over medium-high heat, turning occasionally, for 6 to 8 minutes until the chicken is fully cooked through.

Heat the roti in a very lightly oiled nonstick skillet, cooking each for about 30 seconds per side. Once the second side has cooked for 30 seconds, spoon some of the egg over the top and spread it around to cover the roti as much as you can (it’s okay if some of the egg runs over the edge of the roti). Let cook for 30 seconds or so to set a bit, then carefully and quickly flip the roti over. Let cook for about 5 seconds to set the egg, then remove from the skillet. Repeat with the remaining rotis.

Assemble your rolls. First spread a thin layer of cilantro-mint chutney all over the egg side of the roti. Spread a bit of achar if you like. Add some of the cooked chicken in the center of the roti. Top with the several slices of the macerated red onions and a few mint leaves. Add a squeeze of lemon juice if you like.

Roll up the roti, wrapping halfway in foil or parchment paper or using toothpicks to keep it together if necessary.

Serve immediately.