Heat 1tsp oil in a pan (medium flame), add chicken, salt and sauté for 4-5 minutes or until chicken gets light brown. Add onion, capsicum and stir for 1-2 minutes. Once cooked take out the mix in a bowl and let it cool.

To above mix add tandoori mayonnaise and coriander leaves. Mix well.

In a mixing bowl, add refined flour, salt, 1tsp oil and water.

Knead until soft dough is formed and keep aside to rest for 10-15 minutes. Roll it out into a paratha.

Heat remaining oil in a tawa and cook paratha from both sides until it gets little brown spots. Pour over the beaten egg and cook until the egg sets and gets cooked.

For Assembling:  Place above mixture on center of egg paratha, roll and serve.