In a large mixing bowl, add the flour, 3 Tablespoons of oil and salt. Mix well for 1-2 minutes.
Then gradually add warm water and start mixing.
Make a soft dough. Knead it well for 3-4 minutes or until it becomes smooth.
Apply little oil all over the dough and keep it covered for 30 minutes.
Add yogurt, ginger garlic paste, all of the spice powder, some salt and 1 Tablespoon of oil in the chicken pieces. Mix well and keep aside for 1-2 hours.
In another mixing bowl, add thinly sliced onion, chopped green chilies, chat masala and lemon juice, mix well and keep aside.
You can make this recipe normal paratha also. But I am making this with lachha paratha.
To make the lachha paratha, take little bigger than lemon size portion from the dough.
Roll it little bit with the help of some flour.
Add little oil and spread with a spoon. Then sprinkle some dry flour.
Make a cut from center towards the edge with a knife, then roll tightly from one end to the other end.
It will look like a cone, press it gently with your palm and give a patty like shape.
Keep them covered for 15 minutes.
In the meantime, heat oil in a pan.
Add the onion paste, cook for 7-8 minutes.
Then add the marinated chicken, cook for 5 minutes on high flame.
Add little water and cook until the chicken becomes soft.
The gravy should be thick and dry.
Lastly add some garam masala powder, mix well and turn off the heat.
Roll one layered ball with the help of some dry flour to a semi thin disc.
Place it on a hot tawa, keep one side for 1 minute.
Flip it to the other side, spread little, again flip it to the other side and apply some oil.
Fry both side for almost 3 minutes on medium flame, then take it out from the pan.
To assemble the roll, place one paratha on a flat surface.
Add 3-4 Tablespoons of bhuna chicken filling.
Then spread 1 Tablespoon of onion mixture all over the chicken and some chopped coriander leaves.
Now roll the paratha tightly with the stuffing inside.
Wrap half of the roll with a butter paper or tissue.