In a bowl, mix 250 grams of boneless chicken pieces with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon ginger-garlic paste, 1/2 teaspoon chaat masala, salt to taste, and 2 tablespoons of yogurt. Marinate for 30 minutes.
Heat 2 tablespoons of oil in a pan and cook the marinated chicken on medium heat until fully cooked and slightly charred. Keep aside.
In another bowl, mix 1 cup of wheat flour, 1/2 teaspoon salt, and water as needed to make a soft dough. Knead well and let it rest for 15 minutes.
Divide the dough into equal portions and roll each portion into a thin, round roti.
Heat a tawa or griddle and cook each roti on both sides until slightly browned. Apply a little oil or ghee while cooking.
To assemble the rolls, place a roti on a plate, spread some green chutney and tamarind chutney, add some sliced onions and chopped coriander leaves, and place the cooked chicken pieces on top.
Roll the roti tightly and wrap it in foil or parchment paper to hold its shape. Serve hot.