A hearty and flavorful flatbread stuffed with spiced minced chicken. These parathas are pan-fried until golden and flaky, making for a delicious and satisfying meal perfect with raita and pickles.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
546cal
22gprotein
49gcarbs
32g
Ingredients
2 cup Atta (Also known as whole wheat flour)
1.25 tsp Salt (Divided for dough and filling)
3 tbsp Vegetable Oil (1 tbsp for dough, 2 tbsp for filling)
1 cup Water (Use lukewarm water, add gradually as needed)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
About Chicken Paratha, Mint Chutney and Masala Chai
Protein-packed chicken paratha with tangy mint chutney and a warm chai. Perfect for busy mornings or a quick lunch!
This punjabi dish is perfect for lunch. With 659.49 calories and 27g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Finely chopped, adjust to taste)
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed is best)
3 tbsp Coriander Leaves (Freshly chopped)
4 tbsp Ghee (For frying, can substitute with oil)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, 0.5 tsp carom seeds (if using), and 1 tbsp of vegetable oil. Mix well with your fingertips.
Gradually add lukewarm water and knead to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2
Cook the Chicken Filling
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
Add the chicken mince. Use a spatula to break up any lumps and cook for 5-6 minutes until the chicken is no longer pink.
Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp of salt. Mix thoroughly.
Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally. Ensure all the moisture has evaporated and the filling is completely dry.
Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
3
Stuff and Roll the Parathas
Once the dough has rested and the filling is cool, divide both into 8 equal portions.
Take one portion of dough, roll it into a smooth ball, and flatten it. Dust with dry atta and roll it into a small circle of about 3-4 inches in diameter.
Place one portion of the chicken filling in the center of the dough circle.
Bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball with your palm. Dust it lightly with atta again and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from tearing the dough.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 45-60 seconds until you see small bubbles appear on the surface. Flip the paratha.
Spread about 0.5 tsp of ghee on the semi-cooked side. Cook for another 30-40 seconds.
Flip it again. Now spread ghee on the other side. Press gently with a spatula, especially around the edges, to ensure even cooking.
Continue to flip and cook for another 1-2 minutes until both sides are golden brown with crispy spots.
Remove from the tawa and place in a casserole or on a plate lined with a kitchen towel. Repeat for all remaining parathas.
5
Serve
Serve the hot Chicken Parathas immediately with plain yogurt (dahi), mint raita, or your favorite Indian pickle (achaar).
21cal
1gprotein
4gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
