To make Chicken Chutney Rolls gluten-free, you can substitute the maida (all-purpose flour) with a gluten-free flour blend. Additionally, ensure that the other ingredients, such as the yogurt and chutney, are also gluten-free. This way, you can enjoy a delicious roll without gluten.

Chicken Chutney Rolls pair wonderfully with a side of crispy salad or a refreshing cucumber raita. You can also serve them with extra chutney for dipping or a tangy pickled vegetable side to enhance the flavors.

To store leftover Chicken Chutney Rolls, wrap them in aluminum foil or place them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over medium heat until heated through, ensuring the paratha stays crispy.

Yes, you can definitely use chicken thighs instead of chicken breast for Chicken Chutney Rolls. Chicken thighs will add more flavor and moisture to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.

If you don't have imlee (tamarind) pulp, you can substitute it with a mixture of lemon juice and brown sugar to achieve a similar tangy and sweet flavor. Alternatively, you can use store-bought tamarind paste, adjusting the quantity to taste.