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A delicious fusion of creamy, tangy butter chicken stuffed inside a flaky, golden-brown whole wheat paratha. It's a complete meal in one, perfect for a hearty lunch or dinner.
For 4 servings
Prepare the Dough
Cook the Butter Chicken Filling
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A delicious fusion of creamy, tangy butter chicken stuffed inside a flaky, golden-brown whole wheat paratha. It's a complete meal in one, perfect for a hearty lunch or dinner.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 635.5 calories per serving with 26.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Stuff and Roll the Parathas
Cook the Parathas
Serve
For a vegetarian version, replace the chicken with 200g of crumbled or grated paneer to make Paneer Butter Masala Paratha.
Use multigrain atta instead of whole wheat flour and replace fresh cream with an equal amount of thick Greek yogurt for a lower-fat filling.
Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.
The chicken filling provides a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Made with whole wheat flour (atta), these parathas are a good source of complex carbohydrates, providing sustained energy to keep you active.
This dish includes ingredients like ginger, garlic, and turmeric, which are known for their anti-inflammatory and antioxidant properties.
A single Butter Chicken Paratha contains approximately 300-350 calories, depending on the amount of butter and ghee used. A serving of two parathas would be around 600-700 calories.
It is an indulgent dish, rich in protein from chicken but also high in calories and fats from butter, cream, and ghee. Using whole wheat flour (atta) adds fiber. It's best enjoyed in moderation as part of a balanced diet.
Yes, this recipe is perfect for using leftover butter chicken. Shred the chicken pieces and cook down the gravy until it forms a thick, dry paste. Allow it to cool completely before using it as a filling.
Tearing usually happens if the filling is too wet or warm, or if the paratha is overstuffed. Ensure your filling is completely cool and has a thick, paste-like consistency. Use a moderate amount of filling and roll with very gentle, even pressure.
Yes. You can half-cook the parathas on the tawa without any ghee. Let them cool completely, then stack them with parchment paper between each one. Store in a freezer-safe bag for up to a month. Cook directly from frozen on a hot tawa with ghee until golden and crisp.