In a bowl add 1 1/2 lbs of boneless chicken cubes, 1/2 tbsp dried crushed fenugreek leaves, 1/2 tbsp lemon juice, 1 tbsp yogurt,1/2 tsp turmeric, 1 tbsp chili powder, 1 tbsp tandoori masala, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1/2 tbsp olive oil and 1/2 tsp salt.
Then mix well and refrigerate for at least 30 minutes.
Mint Chutney
Then in a blender bowl add 1 cup mint leaves, 1/2 cup cilantro, 1/2 inch ginger, 2 tbsp yogurt, 1/2 tbsp lemon juice, 5 green chilies, and 1 tsp salt.
Mix in a blender until a liquidy paste is formed and set aside.
Air Fry/Bake Keto Chicken Tikka
Preheat oven to 375°F if going to use oven to bake chicken.
Otherwise, fill chicken in a single layer in Air Fryer.
Then Air Fry at 375°F for 18-20 minutes flipping halfway through. If baking in oven, bake at 375°F for 20-22 minutes, flipping halfway through.
Then set aside.
Keto Roti
Preheat oven to 350°F
In a microwave safe bowl add 1 1/2 cups shredded low moisture mozzarella cheese, and 1 tbsp of butter. Then microwave for 45 seconds and mix well.
Then put back in the microwave for another 45 seconds and mix well.
Add 3/4 cup of almond flour and start to mix in. Then add an egg and mix well until well incorporated and smooth elastic dough is formed.
Then divide the dough into 6 equal sized pieces. Each piece will be used to make a roti.
Then take each piece between 2 parchment papers and flatten into a round roti with tortilla press, rolling pin or palm of hand.
Then bake in the oven for 12 minutes at 350°F.
When done baking, let it cool for a few minutes. While waiting to cool, heat a frying pan on stove top on medium heat.
Then beat 3 eggs.
Then add 1 tsp of olive oil on the pan.
Place some 1/2 egg worth beaten egg on the frying pan.
Then place roti on uncooked side of egg and it should stick to the roti.
Cook all 6 rotis with egg and set aside
Finalizing Keto Chicken Tikka Kathi Rolls
Cut 1/2 onion into slices.
Then place the roti with egg side up on a flat surface where 3/4 sits on top of foil paper to be used for rolling.
Then spread about 1 tbsp mint chutney on egg side of roti.
Next, add about 4 oz of chicken. Then add some sliced onions and squeeze some lemon/lime juice. Then sprinkle some chaat masala (optional).
Fold into roll with assistance of foil paper to hold it together.
Notes
I use Shan Tandoori masala powder. You can use any brand of tandoori masala. These are available at any Indian grocery store. If you do not have it available substitute with 1/2 tsp cinnamon powder, 1/2 tsp paprika, 1/2 tsp black pepper powder, 1/2 tsp coriander powder, 1/2 tsp garam masala and 1/2 tsp monk fruit sweetener.
Keep an eye while baking the roti. It does well baking at 350°F for about 12 minutes. It should be taken out of the oven when it starts to darken into golden color. If it overcooks, the roti starts becoming crispy and difficult to work with. See image in instructions or section or video for how it should appear to take out of oven.