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A hearty and flavorful flatbread stuffed with spiced minced chicken. These parathas are pan-fried until golden and flaky, making for a delicious and satisfying meal perfect with raita and pickles.
For 4 servings
Prepare the Dough
Cook the Chicken Filling
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A hearty and flavorful flatbread stuffed with spiced minced chicken. These parathas are pan-fried until golden and flaky, making for a delicious and satisfying meal perfect with raita and pickles.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 548.91 calories per serving with 22.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Stuff and Roll the Parathas
Cook the Parathas
Serve
Substitute chicken mince with mutton mince (keema) or crumbled paneer for a vegetarian version. Adjust cooking times accordingly.
Add 1/4 tsp of dried fenugreek leaves (kasuri methi) to the filling for a more aromatic flavor.
Increase the number of green chilies or add a pinch of black pepper to the filling for extra heat.
Add 1-2 tablespoons of grated mozzarella or cheddar cheese to the chicken filling for a cheesy, gooey center.
The chicken mince filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Made with whole wheat flour (atta), these parathas are rich in complex carbohydrates and fiber, which provide a steady release of energy and help in maintaining digestive health.
Chicken is a good source of B vitamins, particularly niacin (B3) and B6, which are crucial for energy metabolism and supporting the nervous system.
A single Chicken Paratha contains approximately 250-280 calories, depending on the amount of ghee or oil used for frying. A serving of two parathas would be around 500-560 calories.
Chicken Paratha can be a balanced meal. It provides protein from chicken and complex carbohydrates from the whole wheat flour (atta). However, it is shallow-fried, which increases its fat and calorie content. To make it healthier, use minimal ghee for frying and serve it with a side of salad and yogurt.
Tearing usually happens for three reasons: 1) The dough is too stiff. Make sure your dough is soft and pliable. 2) The filling is too moist or not cooled. Ensure the filling is completely dry and at room temperature. 3) You are applying too much pressure while rolling. Use a light, gentle hand and roll evenly from the center outwards.
Yes, you can use a mix of all-purpose flour and whole wheat flour, or just all-purpose flour. Using maida will result in a softer, chewier paratha, but it will have less fiber than one made with 100% atta.
Yes, you can freeze them. Cook the parathas until they are about 80% done (lightly cooked but not fully browned). Let them cool completely, then stack them with parchment paper in between and store in a freezer-safe bag. To eat, reheat them on a hot tawa with a little ghee until fully cooked and crispy.