Rinse and chop the chicken to 1 inch cubes.
Create the marinade by whisking in Greek yogurt, Kashmiri chili powder, cumin powder, coriander powder, red chili powder, ground turmeric, salt, ginger garlic paste, oil of choice, lemon juice, tomato ketchup and Kasoori methi.
Add in the chicken to the marinade and let it marinate covered for 30 minutes to 2 hours.
When you are ready to cook, take a deep bottom wok and add in the marinated chicken with the whole marinade and let it cook on medium high heat for 20 minutes until the chicken is cooked. Further, turn off heat.
To make the chutney, take a blender and add in 1 cup rinsed and chopped cilantro, 2 serrano peppers, small (3/4 tsp chopped) (you can reduce or increase depending on your heat tolerance), 3/4 cup Greek Yogurt, 2 garlic cloves, 1 tbsp lemon juice, and 3/4 tsp salt. Blend to form a smooth chutney.
Create the wrap using a paratha/tortilla/roti/naan/or lettuce wrap. Further, to assemble, add in the chicken pieces, top off with chutney and roll to create a wrap. Enjoy.
