By Shreya Sarpal
May 30, 2026
Born in the buzzing night-food stalls of Tamil Nadu, chicken kothu parotta mixes flaky parotta, spicy chicken, eggs, onions, tomatoes, curry leaves, and pepper masala into a smoky, buttery street-food favourite packed with crunch, heat, and messy late-night comfort.
4 shredded parottas 250 grams boneless and chopped chicken 2 tablespoons oil 1 tablespoon butter 1 finely chopped onion 1 chopped tomato 2 chopped green chillies 1 sprig of curry leaves 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon black pepper powder 1 teaspoon garam masala 2 eggs Salt to taste Fresh coriander for garnish
Heat oil and butter before cooking onions, chillies, curry leaves, and ginger garlic paste until aromatic.
Add chicken, turmeric, chilli powder, pepper, garam masala, and salt before cooking until the meat turns juicy and coated in thick masala.
Stir in tomatoes and cook until soft, rich, and slightly jammy.
Crack eggs into the pan, scramble lightly, then toss in shredded parottas until everything turns smoky and evenly coated.
Finish with coriander and extra pepper before serving hot with salna or raita.