Marinate the chicken pieces with Greek Yogurt, Tandoori powder, Red chili powder, Little Salt, Lemon juice and Red food color. Leave it in the refrigerator for and hour.
Add Oil to a pan. Add the Marinated Chicken and cook on medium flame.
Let all the juices get absorbed and the Chicken should be completely dry.
Whisk eggs and add a little salt and white pepper powder.
Add half of the egg to a pan. I use a non stick pan for my eggs and therefore don’t add oil. You can always use oil if you prefer or need.
Make sure the Omelet is properly cooked from both sides.
Add a little garlic Mayo sauce.
Add the Chicken pieces.
Roll it up.
Cut them into bite size pieces and serve. Enjoy!!!