Chicken Kothu Parotta

1. 1
   knead · ~8 min

   Knead the parotta dough.

   Mix all-purpose flour, 2 tbsp oil, and 1 pinch of salt in a bowl. Add water a little at a time and knead into a soft, smooth dough for 5 to 6 minutes.

   TIPA soft dough gives parottas their layered, chewy texture.
2. 2
   rest · ~20 min

   Rest the dough.

   Coat the dough with a little of the resting oil, cover, and let it rest for 20 minutes.

3. 3
   prep · ~5 min

   Season the chicken.

   Mix chicken thigh with 1 pinch turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 1 pinch black pepper, 1 tsp ginger-garlic paste, and 0.25 tsp salt. Set aside while the dough rests.

4. 4
   assemble · ~15 min

   Shape the parottas.

   1.Divide the dough into 4 equal balls.

   2.Grease the work surface with a little resting oil.

   3.Roll or stretch each ball into a thin sheet.

   4.Brush lightly with oil, pleat into strips, then coil into a round.

   5.Rest the coils for 10 minutes, then flatten each into a parotta.

   TIPStretch the dough thin before pleating to create visible flaky layers.
5. 5
   fry · ~20 min

   Cook the parottas.

   1.Heat a tawa or flat pan over medium heat.

   2.Cook each parotta with a little cooking oil until golden spots appear on both sides, about 2 to 3 minutes per side.

   3.Transfer to a plate and keep aside.
6. 6
   saute · ~9 min

   Cook the chicken.

   1.Heat 1 tbsp of the masala oil in a wide pan.

   2.Add the seasoned chicken and cook over medium heat.

   3.Stir until the chicken is cooked through and lightly browned, about 7 to 8 minutes.

   4.Remove the chicken and keep it aside.

   TIPCook the chicken in a single layer so it browns instead of steaming.
7. 7
   saute · ~12 min

   Make the masala base.

   1.Heat the remaining 1 tbsp masala oil in the same pan.

   2.Add fennel seeds and curry leaves; let them sizzle for a few seconds.

   3.Add onion and green chili, then cook until the onion turns soft and lightly golden, 5 to 6 minutes.

   4.Add the remaining ginger-garlic paste and cook for 1 minute.

   5.Add tomato, 1 pinch turmeric powder, 0.5 tsp red chili powder, garam masala, and the remaining salt.

   6.Cook until the tomato softens and the masala looks thick.
8. 8
   mix · ~5 min

   Chop and toss the kothu parotta.

   1.Tear or chop the cooked parottas into small bite-size pieces.

   2.Add the cooked chicken back to the masala and pour in water.

   3.Crack in the eggs and scramble them quickly into the masala.

   4.Add the chopped parottas and toss well so the masala coats every piece.

   5.Cook for 3 to 4 minutes, pressing and mixing until the parotta softens and absorbs the flavors.

   TIPUse two flat spatulas if you have them to chop and mix like street-side kothu stalls.
9. 9
   garnish

   Finish with cilantro.

10. 10
    serve

    Serve hot.

    Serve Chicken Kothu Parotta straight from the pan while it is hot and flavorful.

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