Chicken Keema Paratha Recipe – Minced Chicken Flatbread
Cuisine: Mughlai | Course: Lunch | Diet: High Protein, Non-Vegetarian
This delectable Chicken Keema Paratha is a fusion of tender minced chicken and aromatic spices wrapped in soft whole wheat dough, creating a crispy, flaky, and flavorful paratha. A perfect balance of rich Mughlai flavors, this recipe is a must-try for anyone who loves high-protein, non-vegetarian meals. The addition of ghee while cooking enhances the texture, making it irresistibly crispy and golden brown. Enjoy this wholesome dish for a satisfying lunch or dinner.
Ingredients
For Chicken Keema Stuffing
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chilies | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
| Chicken Breasts | 1, roughly chopped |
| Mint Leaves (Pudina) | 1/4 cup, chopped |
For the Paratha Dough
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1 teaspoon |
| Oil | 1 tablespoon |
| Ghee | For cooking (as needed) |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4-6
Instructions
Step 1: Prepare the Chicken Keema
Start by mincing the chicken for the stuffing. Place the chicken breasts into a food processor or Zodiac Master Chef jar with the chopper blade. Pulse a few times to mince the chicken into small bits. This should take only a few seconds.
Step 2: Cook the Chicken Keema
- Heat 1 teaspoon of oil in a pan over medium heat.
- Add finely chopped onions and garlic to the pan. Sauté until the onions become soft and translucent, around 3 minutes.
- Add chopped tomatoes and sauté for an additional 2 minutes.
- Sprinkle in the turmeric powder, red chilli powder, coriander powder, garam masala, and amchur powder. Stir well to mix the spices into the onion-tomato mixture.
- Add the minced chicken, followed by salt to taste. Mix everything thoroughly.
- Let the chicken cook with the spices, stirring occasionally. The juice from the tomatoes will keep the chicken tender. Cook for about 5 minutes—don’t overcook, as it can make the chicken keema tough.
- Once the chicken is fully cooked, turn off the heat and add the chopped mint leaves. Stir well to incorporate. Taste and adjust the seasoning if necessary.
Step 3: Prepare the Dough for the Paratha
- In a large mixing bowl, add the whole wheat flour and salt.
- Slowly add water, a little at a time, while kneading the dough until it becomes soft and smooth.
- Drizzle 1 tablespoon of oil over the dough and knead again to incorporate the oil fully.
- Once the dough is ready, divide it into 6-8 even portions, rolling them into small balls.
Step 4: Stuff the Paratha
- Lightly dust a clean surface with flour. Take one portion of the dough and roll it into a small, 3-inch diameter circle using a rolling pin.
- Place a spoonful of the chicken keema filling in the center of the dough circle.
- Carefully gather the edges of the dough around the filling and pinch them together to seal the paratha. Trim off any excess dough.
- Gently flatten the stuffed dough ball and dust it with some more flour. Using a rolling pin, carefully roll it out into a thin, round paratha, about 6-8 inches in diameter. Be gentle to avoid the filling spilling out.
Step 5: Cook the Chicken Keema Paratha
- Preheat a skillet or tawa over medium heat.
- Place the rolled-out paratha onto the hot skillet. Cook for about 30-45 seconds on one side, until bubbles start to form.
- Flip the paratha to the other side. At this point, add about 1 teaspoon of ghee or oil to the skillet. Spread it evenly around the edges.
- Flip the paratha again so the oiled side can cook. Press down gently with a spatula to help it cook evenly. Add a little more ghee if desired.
- Continue flipping the paratha every 30-40 seconds until both sides are golden brown and crispy. Keep pressing gently to ensure the paratha is cooked through and crispy on the outside.
- Once the paratha is done, remove it from the skillet and transfer it to a plate.
Step 6: Repeat and Serve
Repeat the same process with the remaining dough portions and chicken keema filling.
Serving Suggestions
Serve the Chicken Keema Paratha as a hearty, one-dish meal for lunch or dinner. Pair it with a tangy Shalgam Gajar Aur Gobhi Ka Achar (Turnip, Carrot, and Cauliflower Pickle) and a refreshing Kesar Pista Lassi (Saffron and Pistachio Lassi) for a complete Mughlai-inspired meal.
Tips:
- Minced Chicken: Ensure the chicken is finely minced to avoid large chunks in the stuffing. If you don’t have a food processor, you can use a knife to finely chop the chicken or buy pre-minced chicken.
- Paratha Dough: Make sure the dough is soft and pliable. Adding oil while kneading gives it a smooth texture, making it easier to roll out.
- Ghee vs. Oil: Ghee adds a distinct flavor and richness to the paratha, but if you prefer a lighter version, you can cook it with oil instead.
- Adjust Spices: Feel free to adjust the spices according to your taste preferences. If you prefer a milder version, reduce the amount of red chilli powder or green chilies.
Enjoy this hearty Chicken Keema Paratha packed with flavorful minced chicken and spices, all wrapped in a golden, flaky paratha. A dish that’s both satisfying and nutritious—perfect for any lunch or dinner gathering!
