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Chicken Paratha

Total votes: 1031
Chicken Paratha
For Filling

Chicken, boneless 200 grams
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Onion, chopped 1
Ginger garlic paste 1 tbsp
Green chillies, chopped 2
Coriander leaves, chopped 1/2 cup
Curry leaves 5
Salt as per taste

For Paratha

All Purpose Flour (maida) 1 1/2 cups
Wheat flour (atta) 1/2 cup
Salt 1 pinch
Eggs, beaten 2
Oil 2 tbsp


1. Knead a dough with all the ingredients of the paratha except the oil and eggs. Cover it with a wet cloth and leave it for half an hour.
2. Boil the chicken with salt in a pressure cooker. If it is boneless chicken then it will be done in a whistle (roughly 5 minutes).
3. Drain the water and shred the chicken with fingers. Add red chilli powder and turmeric. Mix well and marinate.
4. Meanwhile heat oil in a pan. When it crinkles add the onions and saute for 3-4 minutes on low flame.
5. Add green chillies, curry leaves, ginger garlic paste. Cook for another 2-3 minutes.
6. Garnish with coriander leaves and bring it down from flame and allow it to cool.
7. Make small balls out the dough. Roll out the balls into round flat breads.
8. Spread the chicken filling on one of these flat breads. Leave about 1/2 inch space around the edges.
9. Top it up with another flat bread. Seal the edges in pleats with your fingers.
10. Beat the eggs in a bowl and layer the paratha with some beaten eggs mixture.
11. Heat 1 tsp oil at once on flat pan and fry the paratha.
12.You can enjoy chicken parathas with curd and salad.

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