In a blender blend together ½ cup yogurt, 1tsp red chili crushed,2tsp lemon juice,1tsp roasted cumin,2 green chilies, 4 clove sof garlic, 2tbsp chopped coriander, 1tsp salt and 1tbsp papaya.
Marinate the chicken cubes with the prepared marinade for about ½ an hour
In a deep skillet cook the chicken pieces , for about 15 minutes with 1tbsp oil until the water given out by the yogurt dries off and the chicken becomes tender
Spread out the parathas, place the filling in the center of each paratha.
Sprinkle the grated mozzarella cheese eon top and pour the tomato ketchup
Roll the parathas to enclose the filling and place each roll side by side on a baking tray.
Sprinkle grated mozzarella cheese on top and bake at 180 C for 8-10 minutes