In a bowl, mix 250 grams of boneless chicken pieces with 1/2 teaspoon ginger-garlic paste, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, salt to taste, and 1 tablespoon of oil. Marinate for 30 minutes.
Heat 2 tablespoons of oil in a pan and cook the marinated chicken until fully cooked and tender. Keep aside.
In a separate bowl, whisk 4 eggs with salt and pepper to taste.
Heat a non-stick tawa and pour half of the egg mixture onto it, spreading it evenly.
Place a paratha (preferably Malabar paratha) on top of the egg mixture while it's still slightly wet, and press gently.
Flip the paratha and cook the other side until the egg is fully cooked.
Place half of the cooked chicken on one side of the paratha and roll it tightly. Repeat steps 4-7 for the second roll.
Cut the rolls into halves and serve hot with mint chutney or ketchup.