Chicken Paratha

Name: Chicken Paratha
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour (for dough); 0.5 tsp salt (divided); 1 tsp oil (for dough); 0.75 cup water (as needed for soft dough); 300 g chicken breast (boneless, minced or very finely chopped); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 2 tbsp coriander leaves (finely chopped); 2 tbsp ghee (for roasting parathas)

RATING

4.6/5(87)

TASTE SCORE

9/10

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.

PREP

25m

COOK

30m

SERVES

1 PIECE

418 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the chicken filling cool before stuffing, or steam will soften the dough and cause tearing.
2
Cook the chicken mixture until it looks fairly dry and crumbly, not saucy, for easier rolling.
3
Finely chop or mince the chicken well so the stuffing spreads evenly without poking through.
4
Seal the dough seam tightly and keep that side up first while rolling to prevent leaks.
5
Use only a light dusting of flour when rolling; too much dry flour can make the parathas tough on the tawa.
6
Cook on medium heat so the whole wheat dough cooks through before the ghee browns too fast.
7
For lunchboxes or travel, cool the parathas slightly before stacking so they stay flaky instead of soggy.