Chicken Kothu Parotta

Instructions

1. 1

   Prepare the Parotta and Mise en Place

   • Take the day-old parottas and tear them by hand into small, bite-sized pieces (about 1-inch squares). Set aside.
   • Ensure all vegetables are chopped, chicken is cut, and spices are measured and ready.
2. 2

   Sauté Aromatics and Cook Chicken

   • Heat oil in a large, heavy-bottomed pan or a wide kadai over medium-high heat.
   • Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger garlic paste, slit green chillies, and curry leaves. Sauté for another minute until the raw aroma disappears and the mixture is fragrant.
   • Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is opaque and cooked through.
3. 3

   Build the Masala Base

   • Add the chopped tomatoes to the pan and cook for 4-5 minutes until they break down and become mushy.
   • Lower the heat and add the spice powders: turmeric, red chilli powder, coriander powder, and garam masala. Add salt.
   • Stir well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.
4. 4

   Scramble the Eggs

   • Push the chicken masala to one side of the pan to create a well in the center.
   • Crack the three eggs directly into the empty space. Let them set for about 30 seconds.
   • Gently scramble the eggs until they are about 80% cooked, then mix them thoroughly with the chicken masala.
5. 5

   Combine and 'Kothu' the Parotta

   • Add the shredded parotta pieces to the pan. Toss everything together until the parotta is evenly coated with the masala.
   • Now, perform the 'kothu' (chopping). Using two flat metal spatulas or the sharp edge of a steel tumbler, repeatedly chop and mix the contents of the pan with a rhythmic motion. Do this for 2-3 minutes. This step is crucial for breaking down the parotta and melding all the flavors.
   • Sprinkle the chicken salna (or water/broth) over the mixture to add moisture and flavor. Continue the kothu process for another 1-2 minutes until you achieve a well-mixed, semi-dry consistency.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the freshly chopped coriander leaves.
   • Serve the Chicken Kothu Parotta immediately while it's hot, traditionally with a side of onion raita and extra salna.