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Chili Chicken-Stuffed Parathas

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1h

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6 servings

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These Chili Chicken-Stuffed Parathas combine the beloved Indian flatbread with a spicy chicken filling for a satisfying meal that's flavorful in every bite. The flaky, multi-layered parathas encase a fiery mixture of shredded chicken seasoned with green chilies, ginger, and aromatic spices. Cooked until golden brown on a hot griddle and finished with a brush of ghee, these stuffed flatbreads offer the perfect balance of crispy exterior and succulent, spiced interior – ideal for breakfast, lunch, or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
2 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the chicken

Place chicken breasts in a pot and cover with water. Add 1/2 teaspoon salt and 1/4 teaspoon turmeric. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fully cooked. Remove chicken and let cool slightly.

2
Shred the chicken

Using two forks, shred the cooked chicken into fine pieces. Set aside.

3
Prepare the filling ingredients

Finely dice the onion. Mince the garlic cloves. Peel and grate the ginger. Finely chop the green chilies, removing seeds for less heat if desired. Chop the cilantro leaves.

4
Make the chicken filling

Heat 1 tablespoon of ghee in a pan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.

5
Season the filling

Add garam masala, chili powder, cumin powder, and remaining turmeric to the pan. Stir to coat the aromatics with the spices. Cook for 30 seconds until fragrant.

6
Add the chicken

Add the shredded chicken to the spice mixture. Add 1/2 teaspoon salt. Stir well to combine and coat the chicken with spices. Cook for 3-4 minutes, stirring occasionally.

7
Finish the filling

Add chopped cilantro to the chicken mixture. Stir well and remove from heat. Allow the filling to cool completely before stuffing the parathas.

8
Make the paratha dough

In a large bowl, add whole wheat flour and 1 teaspoon salt. Mix well.

9
Form the dough

Gradually add water to the flour, mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 15-20 minutes.

10
Divide the dough

After resting, knead the dough again briefly. Divide it into 12 equal portions. Roll each portion into a smooth ball.

11
Prepare for rolling

Dust your work surface lightly with flour. Keep some extra flour handy for rolling.

12
Roll the initial discs

Take one dough ball and flatten it slightly with your palm. Using a rolling pin, roll it into a 4-inch circle.

13
Add the filling

Place about 2-3 tablespoons of the cooled chicken filling in the center of the rolled dough.

14
Seal the paratha

Take another dough ball and roll it into a similar 4-inch circle. Place it on top of the filling-covered disc. Press the edges firmly to seal the two discs together, enclosing the filling completely.

15
Roll the stuffed paratha

Gently roll the stuffed paratha, applying light pressure. Roll into a 7-8 inch circle, being careful not to tear the dough or let the filling come out.

16
Cook the paratha

Heat a flat griddle or tawa over medium-high heat. Place the rolled paratha on the hot griddle.

17
First side cooking

Cook until small bubbles appear on the surface and the bottom begins to turn light brown, about 1-2 minutes.

18
Flip and add ghee

Flip the paratha. Apply 1 teaspoon of ghee to the cooked surface.

19
Second side cooking

Cook the second side until golden brown spots appear, about 1-2 minutes. Flip again and apply 1 teaspoon of ghee to the other side.

20
Finish cooking

Press gently with a spatula, rotating the paratha to ensure even cooking. Cook until both sides are golden brown with crispy spots.

21
Keep warm and Serve

Transfer the cooked paratha to a plate. Cover with a clean cloth to keep warm while you prepare the remaining parathas. Serve hot with yogurt, pickle, or chutney of your choice.

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