Try our Chicken Keema Paratha recipe for a flavorful twist on traditional flatbread. Stuffed with seasoned minced chicken and cooked to perfection, it’s a savory delight for any meal.
Chicken Keema Paratha
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
Marinating for Chicken Keema Paratha Recipe
- Curd – ½ cup
- Ginger – ½ tsp
- Garlic – ½ tsp
- Green chilies (chopped) – 3
- Salt to taste
Wheat dough for Chicken Keema Paratha Recipe
- Wheat flour – 3 cups
- White oil – 1 tbsp
- Salt – ½ tsp
- Water as required for kneading
Method
Marination Chicken Keema Paratha Recipe
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.
Chicken Mince
Marinated Chicken Mince
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.
Chicken Keema Paratha
Chicken Keema Paratha step by step easy recipe Chicken Keema Paratha
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.
Serve with raita and coriander chutney.
This will serve about 3-4 people.
Enjoy the Chicken Keema paratha