Chicken paratha is just like any other paratha. They are made with delicious stuffing of cooked chicken mince mixture and the stuffing is kept in middle and rooled out and pan fried.
Whole wheat flour - 2 cup
Salt - to taste
Warm water - for kneading
For the stuffing
Chicken - 200 gms
Onion - 2 no: ( medium)(chopped)
Ginger - garlic paste - 1 teaspoon
Red chilly powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Salt - to tatse
Oil - 2 table spoon
Ghee - for frying the paratha
1. Mix the whole wheat flour, salt and warm water to form a smooth dough and keep it aside.
2. Boil the chicken pieces in water with a pinch of salt and turmeric for abot 8 - 10 minutes and allow it to cool down. Once cooled mince the chicken pieces.
3. Heat oil in a pan and saute the chopped onion till translucent.
4. Add the ginger - garlic and fry till the raw smell is gone.
5. Add the turmeric powder and saute
6. Add the minced chicken and mix well and fry for a while.
7. Add the red chilly powder, black pepper powder and cumin powder and mix well and allow the mixture to cool.
8. Take a small ball of the dough, roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the chicken filling.
9. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
10. Press the filled ball lightly on dry whole wheat flour from both sides.
11. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
12. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
13. After a few seconds, drizzle one teaspoon of ghee over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
14. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Serve Warm with curd
1. You can also add mashed potato to the chicken stuffing.
2. Make small sizes of chicken paratha and serve them as snack during tea time.