Chicken Paratha is a preparation of minced chicken with spices stuffed inside a wheat-based cover. Chicken inside and a wheat base outside makes Chicken Paratha a healthy and filling meal.
Stuffed Parathas are mostly loved by all.. They also serve as an excellent option for tiffins and travel food. Kheema is basically minced meat. You can either use the Chicken Kheema packet readily available in stores or mince the boneless meat pieces at home.
I always make veggie based parathas on Mondays as it is a no-onion-no-garlic day and sabzis without onion are not really appreciated by hubby. Recent addition to my monday -paratha list are these yummy C3 Paratha or Beetroot Mini Paratha ( A combination of beetroots, cottage cheese and bread crumbs). But why restrict parathas to only veggies and mondays ? Thats when I thought of these Chicken Parathas. ? Wheat base, Chicken filling and shallow fried- all these things make this chicken paratha recipe quite a healthy meal option.
As with all parathas the no-leak possibility makes this chicken paratha a great tiffin-box option too ?
Serves: 2
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Ingredients:
For the chicken paratha filling:
Minced Chicken– ¾ cup
Onion– 1 large (finely chopped)
Tomato – 1 small (finely chopped)
Garlic – 8 cloves (finely chopped)
Ginger Garlic paste – 1 tsp
Oil – 3 tbsp
Chilli Powder – 1 tsp
Turmeric Powder– ¼ tsp
Garam Masala Powder – 1 tsp
Salt – as per taste
For the dough (outer cover of the chicken paratha):
For the Dough:
Wheat Flour – 3/4 cup
Oil – 2 tsp
Salt – as per taste
Water – As required for kneading
While making:
Atta for dusting and oil for shallow frying the parathas
Method of Preparation:
1. Knead the dough using the flour, salt and sufficient amount of water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.
For making the filling:
1. Heat oil in a non-stick pan and add the garlic.
2. Once garlic turns slightly brown add ginger garlic paste and onion and cook till onion turns translucent.
3. Add the Chilli Powder, Turmeric Powder and garam masala powder and mix well.
4. Add the minced chicken and mix well. Add 2 tbsp of water and cook covered for 4 min or till chicken is cooked. Open the lid. If the chicken has formed into lumps, separate it with the help of wooden spatula. Add tomatoes and mix well and cook uncovered for another 7-8 min. The stuffing for the chicken paratha should be dry. So in case it looks watery, cook uncovered till the water dries up. The stuffing for the chicken paratha is ready.
1. Take one dough portion and roll it using rolling pin till you get a circular shape. Repeat with another portion of dough.
2. Take one of the rolled circles and place on a flat surface. Take a portion of the filling and spread evenly.
3. Cover with the other rolled dough circle and seal the edges gently.
4. Heat frying pan, put 1 tsp of oil and place the chicken paratha on the pan. Cook the paratha on a medium flame till both sides are cooked, i.e. small brownish spots appear on both sides. You can add little oil/butter if required.
5. Your delicious chicken paratha is ready. Cut it into 4 wedges and serve hot- plain or with tomato chilli sauce. Repeat the process with the remaining dough and filling.
Chicken Paratha recipe
- For the filling:
- Minced Chicken– ¾ cup
- Onion– 1 large (finely chopped)
- Tomato – 1 small (finely chopped)
- Garlic – 8 cloves (finely chopped)
- Ginger Garlic paste – 1 tsp
- Oil – 3 tbsp
- Chilli Powder – 1 tsp
- Turmeric Powder– ¼ tsp
- Garam Masala Powder – 1 tsp
- Salt – as per taste
- For the dough:
- For the Dough:
- Wheat Flour – ¾ cup
- Oil – 2 tsp
- Salt – as per taste
- Water – As required for kneading
- While making:
- Atta for dusting and oil for shallow frying the parathas
- Knead the dough using the flour, salt and sufficient amount of water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.
- For making the filling – Heat oil in a non-stick pan and add the garlic.
- Once garlic turns slightly brown add ginger garlic paste and onion and cook till onion turns translucent.
- Add the Chilli Powder, Turmeric Powder and garam masala powder and mix well.
- Add the minced chicken and mix well. Add 2 tbsp of water and cook covered for 4 min or till chicken is cooked. Open the lid. If the chicken has formed into lumps, separate it with the help of wooden spatula. Add tomatoes and mix well and cook uncovered for another 7-8 min. The stuffing should be dry, so in case it looks watery, cook uncovered till the water dries up. The stuffing for the chicken kheema paratha is ready
- Take one dough portion and roll it using rolling pin till you get a circular shape. Repeat with another portion of dough.
- Take one of the rolled circles and place on a flat surface. Take a portion of the filling and spread evenly.
- Cover with the other rolled dough circle and seal the edges gently.
- Heat frying pan, put 1 tsp of oil and place the paratha on the pan. Cook the paratha on a medium flame till both sides are cooked, i.e. small brownish spots appear on both sides. You can add little oil/butter if required.
- Your delicious chicken kheema paratha is ready. Cut it into 4 wedges and serve hot- plain or with tomato chilli sauce. Repeat the process with the remaining dough and filling.
