Introduction
Chicken Paratha Recipeis a Pakistani dish that mixes soft paratha with spicy chicken filling. crispy on the outside and juicy on the inside. You can eat it for breakfast, lunch, or dinner.
The recipe is simple and made with ingredients you already have in your kitchen. The chicken filling is flavorful with a mix of spices and herbs, and the paratha adds the perfect crunch. can serve it with chutney, raita, or ketchup for a tasty meal.
Ingredients
| Ingredient | Quantity | Notes |
| Boneless chicken | 300 grams | Boiled and shredded |
| Onion | 1 medium | Finely chopped |
| Green chilies | 2 | Chopped |
| Ginger garlic paste | 1 tsp | Fresh preferred |
| Red chili powder | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Adds flavor |
| Garam masala | ½ tsp | Optional |
| Salt | ¾ tsp | To taste |
| Lemon juice | 1 tbsp | For tangy taste |
| Fresh coriander | 2 tbsp | Chopped |
| Oil | 2 tbsp | For cooking |
| Wheat flour | 2 cups | For paratha dough |
| Water | As needed | For kneading dough |
| Ghee or oil | As needed | For frying paratha |
Instructions
Step 1 – Prepare the Dough
Take a bowl and put in it some wheat flour plus a tiny bit of salt. Gradually pour in water and work it into a pliable dough. Wrap it and keep it aside for 15-20 minutes.
Step 2 – Cook the Chicken Filling
oil in a pan. onion and sauté till light golden.
Put ginger-garlic paste and mix for a few seconds.
Now add the shredded chili, black pepper, garam masala, and salt.
Cook for 3–4 minutes, then add lemon OR coriander. Mix thoroughly and allow cooling.
Step 3 – Make the Paratha
Make equal portions of the dough and make a ball of one portion. Take that ball and roll it out into a small circle.
Put 2 spoons of chicken filling in the middle.
Place another rolled dough ball on top of it and then press the edges together.
Slowly roll it again into a round paratha shape.
Step 4 – Fry the Paratha
Heat a tawa or pan on medium flame.
Place the paratha on it and cook both sides with ghee or oil until golden and crispy.
Step 5 – Serve and Enjoy
Serve hot with raita, chutney, or ketchup.
Cooking Time & Serving
| Type | Time |
| Preparation Time | 20 minutes |
| Cooking Time | 15 minutes |
| Total Time | 35 minutes |
| Serves | 4 people |
Tips & Tricks
• Use boiled chicken for faster cooking.
• USE cheese for a creamy taste.
• T o soft parathas, don’t over-knead the dough.
• Add a spoon of yogurt to dough for a rich texture.
• You can make and freeze filling for later use.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 22 g |
| Fat | 14 g |
| Carbohydrates | 30 g |
| Sodium | 520 mg |
Serving Suggestions
• Mint chutney or raita can be used as a dip.
• Have it with piping hot tea in the morning as a meal.
• A salad accompaniment makes it a complete meal.
• Serve with pickles to enhance the taste.
Common Mistakes to Avoid
- Don’t stuff too much filling, or the paratha may tear.
- Avoid frying on high heat, it will burn quickly.
- Make sure filling is dry before stuffing, or paratha will turn soggy.
Storage Method
Keep leftover parathas in an airtight box.
Reheat on tawa for 1–2 minutes before serving.
You can freeze uncooked parathas with wax paper between them for up to a month.
FAQs
Q1. Can I use leftover chicken?
Answers, Yes, use any leftover chicken. Just shred and season it.
Q2. Can I make it without onion?
Answers, Yes, skip onion if you like. It will still taste great.
Q3. Can I bake parathas instead of frying?
Yes, bake at 180°C for 10–12 minutes until golden, but frying gives better flavor.
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