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Chicken Keema Paratha

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Chicken Keema Paratha step by step easy recipe Chicken Keema Paratha
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main
Cuisine North Indian Recipes
Servings 3

Ingredients
  

  • Chicken Keema – 300 Gms
  • Cumin seeds – 1 tsp
  • Onion medium, chopped – 2
  • Red chili powder – 1 tbsp.
  • Coriander powder – 1 tbsp.
  • Garam masala powder – 1 tsp
  • Salt to taste
  • Coriander leaves – 2 tbsp
  • Oil or ghee as required for roasting parathas

For marinating

  • Curd – ½ cup
  • Ginger – ½ tsp
  • Garlic – ½ tsp
  • Green chilies chopped – 3
  • Salt to taste

For the wheat dough

  • Wheat flour – 3 cups
  • White oil – 1 tbsp
  • Salt – ½ tsp
  • Water as required for kneading

Instructions
 

For marination

  • In a bowl add chicken mince, curd, ginger-garlic paste, green chilies and salt. Mix it well. Allow to rest for an hour in the refrigerator.

Cooking

  • After the chicken mince is marinated (In about an hour) Heat oil in a pan and add cumin seeds.
  • Stir for 10 seconds, add chopped onion and sauté till they are light golden brown.
  • Add red chili powder, coriander powder, garam masala powder and salt, mix well.
  • Now add the marinated chicken keema.
  • Switch off the gas when oil starts to separate from the mixture.
  • Set this aside to cool.
  • Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.
  • Cover and keep the dough aside for 20 minutes.
  • After 20 minutes knead the dough again and divide into equal portions and to make dough balls.
  • Roll out the dough into a small circle or poori. Keep a lemon size chicken mince of stuffing on the center. Close the dough.
  • Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
  • Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
  • Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
  • Remove from tawa after both sides are cooked well.
  • Repeat the process with the rest of the dough.

Serving

  • Serve with raita and coriander chutney.
  • This will serve about 3-4 people.

Notes

!Serving
Serve with raita and coriander chutney.
This will serve about 3-4 people.