Place the chicken on
the worktop and beat it with a steak hammer to make it soft and thin. Keep it on a plate, add lemon juice, cardamom powder, black pepper powder, 1 tbsp garlic and salt.
Add ¼ cup yogurt and
mix well. Set aside to marinate for 15 minutes.
To make the dip, take
remaining yogurt in a bowl, add remaining garlic, salt, parsley, black pepper powder and tahini paste and mix well.
Heat 2 tbsps olive oil
in a non-stick pan, add the chicken and cook on high heat, turning sides, till it is done.
To make the salad,
chop some lettuce and put into a bowl. Add onions, 1 tbsp olive oil and salt and toss well.
Once the chicken is
done, cut it into thin strips.
Place the rotis on the
worktop, spread some dip on each. Place some salad and chicken strips and roll the roti. Halve each roll diagonally and place on the serving platter.