Chicken Keema Paratha Recipe (Chicken Paratha)

For Paratha Dough

• 2 cups Whole Wheat Flour
• 1 tsp Salt
• 1 tbsp Oil or Ghee
• ¾ cup Water ( as needed)

For Chicken Keema Filling

• 1 tbsp Coconut Oil
• ½ tsp Cumin Seeds
• 1 large Onions (peeled and chopped finely)
• 1 no Green Chilli (chopped finely)
• 300 grams Minced Chicken
• 1 tbsp Kashmiri Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 3 tbsp Tomato Ketchup
• Salt to taste

For Garnishing

• 3 tbsp Coriander Leaves (finely chopped)

For Rolling and Cooking Paratha

• 4 tsp Ghee or Oil
• ¼ cup Wheat flour (for dusting and rolling)

1. 1

   Start by making dough, take flour, salt, oil in a bowl. rub well so oil is mixed in with the flour.

2. 2

   Add in water slowly and knead to a soft smooth dough. Knead for 5 more minutes. Cover the dough with a bowl and set aside for 30 minutes for it to rest.

3. 3

   Heat oil in a pan, add in cumin and let it sizzle. Now add in onions, green chilli, salt and cook till golden brown in colour. iI will take around 3 to 5 minutes.

4. 4

   Add in ground chicken and mix well. Stir the chicken with the onions so it gets crumbly like texture. Make sure to break the chicken into small pieces. Add in red chilli powder, turmeric, garam masala and ketchup. Mix it well.

5. 5

   Pour 1/4 cup of water and mix well. Cover and cook until the chicken is cooked completely and the moisture has dried up completely. Add coriander leaves and mix well.

6. 6

   Remove this to a bowl and set aside so it gets cold.

7. 7

   Now lets roll the paratha. Take the dough and divide into 8 equal balls. Take two balls and roll it out lightly dusting with some flour.

8. 8

   Place one rolled paratha near you, spread some filling over it, cover with other paratha, seal the edges, use a rolling pin to roll the paratha gently even more.

9. 9

   Heat a tawa, put the paratha on hot tawa, cook for few seconds, flip over, spread some oil over it, spread again, spread some more oil over it and cook on both sides till golden.

10. 10

    Remove and serve hot.