Clean and wash the chicken.

Sprinkle salt and pepper powder over the chicken.

Grease the aluminium foil lined on baking tray with olive oil or butter.

Roast the chicken in the oven at 170°C for 15-20 minutes until cooked.

Remove the chicken from the oven and cut it into small pieces.

Mix corn flour with water to make a smooth paste, ensuring no lumps.

Place a tortilla on a flat surface.

Spoon a tablespoon of roasted chicken pieces onto one side of the tortilla.

Drizzle a generous amount of Del Monte Tandoori Mayonnaise over the chicken.

Apply the corn starch paste all over the edges of the tortilla.

Fold the tortilla to create a cigar-shaped wrap.

Seal the edges well to prevent the chicken from falling out during frying.

Repeat the process for all tortillas.

Heat oil in a wok for deep frying.

Once the oil is hot, carefully drop a few cigars into the oil.

Fry on medium heat until golden brown on all sides.

Remove the cigars from the oil and drain on kitchen paper.

Serve hot with Spicy Marinara Sauce.