Name: Minced Chicken Paratha (chicken Kheema Paratha) Recipe
Total time: 60 min
Yield: 2
Cuisine: Punjabi

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Fiber

MacroNutrients

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Sugar

Calcium

Iron

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Vitamin B1

Vitamin B2

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Vitamin B6

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Minced chicken paratha is a delicious and easy to make breakfast bread the paratha itself is tempting that you may forget the pickle and curd on the side you can enjoy this as a weekend brunch if you miss the breakfast.

How to make Minced Chicken Paratha (chicken Kheema Paratha) Recipe

Soumya Sreeraj

Crawler

Punjabi

<p>Minced chicken paratha is a delicious and easy to make breakfast bread the paratha itself is tempting that you may forget the pickle and curd on the side you can enjoy this as a weekend brunch if you miss the breakfast.</p>

For the paratha

whole wheat flour

Water

Salt

For The Filling

minced boneless chicken

grated mozzarella cheese

ginger garlic paste

turmeric powder

red chilli powder

pepper powder

garam masala powder

chopped coriander leaves

ghee, divided

step 1

Take the whole wheat flour in a wide bowl. Add enough salt and mix well. Now add little water at a time to make a smooth dough. Set aside.

step 2

step 3

Mince the boneless chicken pieces either by cutting them into small pieces and pulse in a mixie for few seconds or using a food processor.

step 4

Heat 1 tablespoon ghee in a pan. Add ginger garlic paste. Saute until raw smell of the paste goes off.

step 5

Simmer the flame. Add in turmeric powder, red chilli powder, pepper powder and garam masala powder. Stir well until the raw smell of masala disappears.

step 6

Now add the minced chicken, enough salt and mix well. Cook covered until chicken is cooked well and all water has been absorbed. No need to add water to cook the chicken as chicken releases enough water for cooking.

step 7

Open the lid and sprinkle chopped coriander leaves. Give a quick stir and switch the flame off. Add the grated cheese and mix everything well.

step 8

step 9

step 10

Divide the dough into equal lemon sized balls. Take 2 balls and place on a dusted surface. Roll out each ball into small circles.

step 11

Place 1 tablespoon of filling in the centre of first paratha and place the second paratha on top of it. Close from all the sides and sprinkle little flour and roll into medium thick circles.

step 12

Heat a tawa on medium high heat and place the parathas. When small bubbles start appearing on the surface drizzle little ghee and gently press the paratha with the spatula. Cook until golden brown spots appear on top.

step 13

Flip over to the uncooked side. Repeat the same process. Make all the parathas in the same way.

step 14

step 15

step 16

Better Butter