Chicken Paratha
Flaky whole wheat parathas stuffed with a gently spiced chicken filling and cooked on a hot tawa until golden. This hearty Indian flatbread works well for breakfast, lunch, or a satisfying travel meal.
For 4 servings
- knead · ~15 min
Knead the dough.
Mix whole wheat flour and half of the salt in a bowl. Add 1 tsp oil and enough water to make a soft, smooth dough. Knead for 5 minutes, cover, and let it rest while you make the filling.
TIPA soft dough makes stuffing and rolling easier without cracks. - saute · ~14 min
Cook the chicken filling.
1.Heat 2 tsp oil in a pan over medium heat.2.Add onion, ginger, garlic, and green chili. Cook until the onion turns soft and light golden, 4 to 5 minutes.3.Add chicken breast and break it up with a spatula so there are no large lumps.4.Add coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and the remaining salt.5.Cook until the chicken is fully done and the mixture turns fairly dry, 7 to 9 minutes.TIPKeep the filling dry. Wet filling makes the parathas tear while rolling. - mix · ~5 min
Cool and finish the filling.
Take the pan off the heat and let the chicken mixture cool for a few minutes. Mix in the coriander leaves and divide the filling into 4 equal portions.
- assemble · ~10 min
Stuff the parathas.
1.Divide the dough into 4 equal balls.2.Roll one ball into a small disc.3.Place one portion of chicken filling in the center.4.Bring the edges together, pinch to seal, and flatten gently.5.Dust lightly with flour and roll into a medium paratha.TIPRoll gently from the center outward so the filling spreads evenly. - fry · ~15 min
Cook the parathas on the tawa.
1.Heat a tawa or skillet over medium heat.2.Place one rolled paratha on the hot surface and cook until light bubbles appear, about 40 seconds.3.Flip and spread a little ghee around the edges and on top.4.Flip again and cook both sides until golden brown spots appear and the paratha is cooked through.5.Repeat with the remaining parathas, using the rest of the ghee.TIPUse medium heat so the dough cooks through before the outside gets too dark. - serve
Serve the chicken parathas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the chicken filling cool before stuffing, or steam will soften the dough and cause tearing.
- 2Cook the chicken mixture until it looks fairly dry and crumbly, not saucy, for easier rolling.
- 3Finely chop or mince the chicken well so the stuffing spreads evenly without poking through.
- 4Seal the dough seam tightly and keep that side up first while rolling to prevent leaks.
- 5Use only a light dusting of flour when rolling; too much dry flour can make the parathas tough on the tawa.
- 6Cook on medium heat so the whole wheat dough cooks through before the ghee browns too fast.
- 7For lunchboxes or travel, cool the parathas slightly before stacking so they stay flaky instead of soggy.
Adapt it for your goals.
High-protein
Use extra chicken and make slightly thinner outer dough layers for a meatier, more filling paratha.
low oilLow-oil
Dry-roast the parathas with minimal ghee and use a nonstick skillet if you want a lighter everyday version.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that suits pickle-and-yogurt serving.
egg enrichedEgg-enriched
Add a beaten egg to the cooked chicken filling and scramble until set for a richer breakfast-style stuffing.
Why this is on our healthy list.
Protein-Rich Meal
Chicken breast makes this paratha more satiating and helps turn a flatbread into a balanced main dish.
Whole Wheat Goodness
Whole wheat flour brings more fiber and a steadier, heartier bite than refined flour parathas.
Aromatics and Spices
Onion, ginger, garlic, chili, cumin, coriander, and turmeric add flavor depth without needing heavy sauces.
Frequently asked questions
Usually the filling is too wet, too warm, or too chunky. Cook it until fairly dry, cool it, and mince the chicken finely.
