Name: Minced Chicken Paratha (Chicken Kheema Paratha) recipe by Soumya Sreeraj at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: For the paratha; 2 cups whole wheat flour (atta); Water as required; Salt to taste; For the filling; 1 cup minced boneless chicken; 2 tablespoons grated mozzarella cheese; 1 teaspoon ginger garlic paste; 1/4 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1/4 teaspoon pepper powder; 1/2 teaspoon garam masala powder; 2 tbsp chopped coriander leaves; 3 tablespoons ghee, divided; Salt to taste

Ingredients Serving: 2

For the paratha
2 cups whole wheat flour (atta)
Water as required
Salt to taste
For the filling
1 cup minced boneless chicken
2 tablespoons grated mozzarella cheese
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon garam masala powder
2 tbsp chopped coriander leaves
3 tablespoons ghee, divided
Salt to taste

Instructions

For the dough:
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.
For the filling:
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.
Heat 1 tablespoon ghee in a pan. Add ginger garlic paste. Saute until raw smell of the paste goes off.
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.
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.
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.
Allow the filling to cool completely.
How I made the parathas:
Divide the dough into equal lemon sized balls. Take 2 balls and place on a dusted surface. Roll out each ball into small circles.
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.
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.
Flip over to the uncooked side. Repeat the same process. Make all the parathas in the same way.
Remove from the tawa.
Serve warm with pickle and curd.

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