Chicken Keema Paratha

Name: Chicken Keema Paratha
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour (for the dough); 1 tbsp oil (for the dough); 0.25 tsp salt (for the dough); 0.75 cup water (or as needed for a soft dough); 300 g chicken mince (lean); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch red chili powder; 1 pinch turmeric powder; 2 tbsp coriander leaves (finely chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

Flaky whole wheat parathas stuffed with a spiced chicken keema filling make a satisfying Indian meal. The filling stays juicy with onions, ginger, garlic, and warm spices, while the paratha cooks up crisp outside and soft inside.

PREP

30m

COOK

35m

SERVES

1 PIECE

366 cal

SERVINGS

METHOD · 8 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, salt, and oil in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and let it rest.
TIPA soft dough makes stuffing and rolling much easier.
prep · ~10 min
Prepare the filling ingredients.
Finely chop the onion and green chili, grate the ginger, mince the garlic, and keep the chicken mince and spices ready near the stove.
saute · ~6 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add onion and green chili.
3.Cook until the onion softens and turns light golden, about 4 to 5 minutes.
4.Add ginger and garlic and cook for 1 minute.
TIPCook off the raw smell of ginger and garlic before adding the chicken.
saute · ~12 min
Cook the chicken keema filling.
1.Add the chicken mince and break it up well with a spoon.
2.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt.
3.Cook on medium heat until the chicken is fully cooked and the moisture dries out, about 8 to 10 minutes.
4.Stir in coriander leaves and let the filling cool completely.
TIPKeep the filling fairly dry or the parathas will tear while rolling.
assemble · ~10 min
Stuff the parathas.
1.Divide the dough into 4 equal balls.
2.Divide the cooled chicken filling into 4 equal portions.
3.Roll one dough ball into a small disc and place one portion of filling in the center.
4.Bring the edges together, seal well, and flatten gently.
assemble · ~8 min
Roll the stuffed parathas.
Dust with whole wheat flour and roll each stuffed ball gently into a medium paratha, pressing lightly so the filling spreads evenly without breaking the dough.
TIPRoll from the center outward with light pressure to keep the stuffing inside.
fry · ~15 min
Cook the parathas on a hot tawa.
1.Heat a tawa or flat pan over medium heat.
2.Place one rolled paratha on the hot tawa and cook until small bubbles appear.
3.Flip, drizzle a little oil around the edges, and cook both sides until golden brown spots appear.
4.Repeat with the remaining parathas.
TIPMedium heat cooks the dough through without burning the surface.
serve
Serve the chicken keema paratha hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the keema completely before stuffing, or steam will soften the dough and cause tearing.
2
Cook the chicken filling until almost dry but not crumbly; it should hold together when pinched.
3
Chop onion and green chili very fine so the filling spreads evenly and doesn't puncture the paratha.
4
Seal the dough pleats tightly and pinch off any thick top nub before rolling for an even paratha.
5
If the dough springs back while rolling, let the stuffed ball rest 5 minutes before trying again.
6
Use medium heat on the tawa so the whole wheat dough cooks through before the outside gets too dark.
7
Stack cooked parathas in a cloth-lined container to keep them soft while the remaining ones cook.