Chicken Keema Paratha
A hearty and flavorful flatbread stuffed with spiced minced chicken. This North Indian classic is perfect for a satisfying lunch or dinner, best served with yogurt and pickles.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, 1/2 tsp salt, ajwain (if using), and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
- c.Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- d.Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Cook the Chicken Keema Filling
- b.Heat 2 tbsp of ghee in a pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- d.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Add the minced chicken. Use a spatula to break up any lumps and cook for 5-7 minutes until it changes color from pink to white.
- f.Add all the dry spice powders: turmeric, Kashmiri red chili, coriander, garam masala, amchur, and 1 tsp salt. Mix thoroughly.
- g.Cover the pan and cook on low heat for 10-12 minutes, allowing the chicken to cook through in its own juices.
- h.Uncover, increase the heat to medium-high, and cook for another 3-5 minutes, stirring constantly, until all moisture has evaporated. The filling must be completely dry.
- i.Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the filling to a plate and let it cool down to room temperature completely.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Knead the rested dough for another minute. Divide the dough and the cooled filling into 8 equal portions.
- c.Take one dough ball, dust it with dry atta, and roll it into a small circle of about 4 inches in diameter.
- d.Place one portion of the keema filling in the center.
- e.Bring the edges of the dough together, pleating as you go, to cover the filling. Pinch the top to seal it tightly and remove any excess dough.
- f.Gently flatten the stuffed ball with your palm and dust it again with dry atta.
- g.Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure to prevent the filling from tearing through the dough.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat skillet) over medium-high heat.
- c.Carefully place a rolled paratha on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
- d.Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- e.Flip again after another 30-40 seconds. Drizzle ghee on this side as well.
- f.Press gently with a spatula, especially around the edges, and cook for 2-3 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
- g.Remove from the tawa and place in a casserole or on a plate lined with a kitchen towel to keep warm. Repeat for the remaining parathas.
- 5
Step 5
- a.Serve
- b.Serve the hot Chicken Keema Parathas immediately with a side of plain yogurt (dahi), cooling raita, mint chutney, or your favorite pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The keema filling must be completely dry. Any moisture will make the parathas soggy and cause them to tear while rolling.
- 2Always let the filling cool down to room temperature before stuffing. A hot filling will create steam and make the dough difficult to handle.
- 3Resting the dough is a crucial step. It makes the dough more elastic and easier to roll without tearing.
- 4Do not overstuff the parathas, especially if you are a beginner. Start with a smaller amount of filling.
- 5Use ghee for frying the parathas to get the most authentic, rich, and flaky result.
- 6Cook the parathas on medium-high heat. Too low heat will make them hard, and too high heat will burn the outside before the inside is cooked.
Adapt it for your goals.
Vegetarian
Replace the chicken keema with crumbled paneer (Indian cottage cheese), mashed potatoes with peas, or a spicy lentil (dal) mixture.
Spicier VersionSpicier Version
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the keema filling for extra heat.
Healthier OptionHealthier Option
Cook the parathas on a non-stick tawa with minimal ghee or oil spray instead of shallow frying to reduce the fat content.
Different MeatDifferent Meat
This recipe works wonderfully with minced mutton (lamb) as well. The cooking time for the filling may need to be increased by 10-15 minutes.
Why this is on our healthy list.
Excellent Source of Protein
The minced chicken filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
Made with atta (whole wheat flour), these parathas are rich in complex carbohydrates and dietary fiber, ensuring a slow and steady release of energy that keeps you full for longer.
Rich in Iron
Chicken is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Aids Digestion
The inclusion of traditional Indian spices like cumin, coriander, and ajwain (carom seeds) not only adds flavor but also possesses carminative properties that can aid digestion and prevent bloating.
Frequently asked questions
A single Chicken Keema Paratha contains approximately 350-400 calories, depending on the amount of ghee used for cooking. A serving of two parathas would be around 700-800 calories.