Chicken Paratha
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, 0.5 tsp carom seeds (if using), and 1 tbsp of vegetable oil. Mix well with your fingertips.
- c.Gradually add lukewarm water and knead to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth and elastic.
- d.Cover the dough with a damp cloth 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 Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- d.Add the chicken mince. Use a spatula to break up any lumps and cook for 5-6 minutes until the chicken is no longer pink.
- e.Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp of salt. Mix thoroughly.
- f.Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally. Ensure all the moisture has evaporated and the filling is completely dry.
- g.Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested and the filling is cool, divide both into 8 equal portions.
- c.Take one portion of dough, roll it into a smooth ball, and flatten it. Dust with dry atta and roll it into a small circle of about 3-4 inches in diameter.
- d.Place one portion of the chicken filling in the center of the dough circle.
- e.Bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
- f.Gently flatten the stuffed ball with your palm. Dust it lightly with atta again and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from tearing the dough.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat. Place the rolled paratha on the hot tawa.
- c.Cook for about 45-60 seconds until you see small bubbles appear on the surface. Flip the paratha.
- d.Spread about 0.5 tsp of ghee on the semi-cooked side. Cook for another 30-40 seconds.
- e.Flip it again. Now spread ghee on the other side. Press gently with a spatula, especially around the edges, to ensure even cooking.
- f.Continue to flip and cook for another 1-2 minutes 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. Repeat for all remaining parathas.
- 5
Step 5
- a.Serve
- b.Serve the hot Chicken Parathas immediately with plain yogurt (dahi), mint raita, or your favorite Indian pickle (achaar).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chicken filling is completely cool and dry before stuffing. A warm or moist filling will make the dough soggy and cause it to tear while rolling.
- 2Do not overstuff the parathas. It's tempting, but it makes them very difficult to roll without breaking.
- 3Roll the parathas with a light and even hand. If you press too hard, the filling will ooze out.
- 4Cook the parathas on medium-high heat. Too low, and they become hard; too high, and they burn before cooking through.
- 5You can prepare the chicken filling a day in advance and refrigerate it to save time.
- 6For a flakier texture, you can apply a little ghee and flour to the small rolled disc before adding the filling, then fold it into a semi-circle or square before stuffing.
Adapt it for your goals.
Protein
Substitute chicken mince with mutton mince (keema) or crumbled paneer for a vegetarian version. Adjust cooking times accordingly.
FlavorFlavor
Add 1/4 tsp of dried fenugreek leaves (kasuri methi) to the filling for a more aromatic flavor.
SpicinessSpiciness
Increase the number of green chilies or add a pinch of black pepper to the filling for extra heat.
CheeseCheese
Add 1-2 tablespoons of grated mozzarella or cheddar cheese to the chicken filling for a cheesy, gooey center.
Why this is on our healthy list.
Excellent Source of Protein
The chicken mince filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
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.
Rich in B-Vitamins
Chicken is a good source of B vitamins, particularly niacin (B3) and B6, which are crucial for energy metabolism and supporting the nervous system.
Frequently asked questions
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.