Butter Chicken Paratha
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well.
- c.Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and pliable dough that is not sticky.
- d.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes.
- 2
Step 2
- a.Cook the Butter Chicken Filling
- b.Heat butter in a pan over medium heat. Once melted, add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides.
- e.Add the cashew paste, turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 2-3 minutes, stirring continuously.
- f.Add the boiled and shredded chicken, 0.75 tsp salt, and sugar. Mix thoroughly and cook for 5-7 minutes, until the mixture becomes very thick and dry.
- g.Turn off the heat. Stir in the fresh cream, crushed kasuri methi, and chopped coriander leaves. Mix well and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested and the filling is cool, divide both into 8 equal portions.
- c.Take one portion of dough, roll it into a ball, and flatten it slightly. Dust with dry atta and roll it into a small circle of about 4 inches in diameter.
- d.Place one portion of the chicken filling in the center of the circle.
- e.Carefully bring the edges of the dough together, pleating as you go, and seal the top to form a stuffed ball (potli).
- f.Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch circle. Apply gentle and even pressure to prevent the filling from oozing out.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa or a flat skillet over medium heat.
- c.Place the rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until small bubbles appear on the surface.
- d.Flip the paratha. Apply about 1 tsp of ghee to the half-cooked side and spread it evenly.
- e.Flip again after 30-40 seconds. Apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown with crispy spots.
- f.Each paratha should take about 3-4 minutes to cook. Repeat the process for all remaining parathas.
- 5
Step 5
- a.Serve
- b.Serve the hot Butter Chicken Parathas immediately with a side of plain yogurt, mint raita, or your favorite pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool and relatively dry before stuffing. A warm or wet filling will make the parathas tear while rolling.
- 2Do not overfill the parathas, as this can also cause them to break.
- 3Roll the stuffed parathas gently with even pressure to ensure the filling spreads evenly without tearing the dough.
- 4Cook the parathas on medium heat. High heat will brown them too quickly, leaving the inside undercooked.
- 5If you have leftover butter chicken, you can use it as a filling. Just shred the chicken and reduce the gravy until it becomes a thick, spreadable paste.
- 6For a richer flavor, use a combination of butter and ghee for cooking the parathas.
- 7You can prepare the dough and filling a day in advance and store them separately in airtight containers in the refrigerator.
Adapt it for your goals.
Vegetarian
For a vegetarian version, replace the chicken with 200g of crumbled or grated paneer to make Paneer Butter Masala Paratha.
HealthierHealthier
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.
SpicierSpicier
Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
The chicken filling provides a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Sustained Energy
Made with whole wheat flour (atta), these parathas are a good source of complex carbohydrates, providing sustained energy to keep you active.
Contains Essential Nutrients
This dish includes ingredients like ginger, garlic, and turmeric, which are known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
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.