Chicken keema paratha, also known as chicken stuffed paratha, is a delicious and filling paratha made with whole wheat flour and a spicy chicken filling. Minced chicken is cooked with onions, green chillies and spices until juicy and flavourful. The chicken filling is then stuffed inside the dough, rolled and cooked on a hot tawa until golden and crispy.
Keema Paratha Recipe
I love making stuffed parathas at home and this chicken keema paratha is one of my favorites. Stuffed parathas are so versatile because they are simple to make with different fillings. You can make parathas with potato, paneer, mushroom, soya chunks, tofu or egg. This chicken keema version is another delicious option, especially for meat lovers.
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You can prepare the chicken filling in advance, which makes it easier to make the parathas when needed. I usually serve them hot with plain curd, raita, pickle or any simple curry on the side.
About Keema Paratha Recipe
Keema means minced meat and for this recipe, I used finely minced chicken to make a flavourful filling. Chicken cooks quickly and makes a tasty filling for stuffed parathas.
The important thing to remember when making chicken keema paratha is to keep the filling dry. I always mince the chicken very finely and cook it until all the moisture has evaporated. A dry filling is much easier to stuff and roll and it also prevents the paratha from breaking while cooking.
This paratha is a great option for kids lunch box, office lunches or special occasions. The parathas stay soft for a long time and are filling enough to enjoy on their own. Serve them hot with curd, raita, pickle, butter, mint chutney on the side for a delicious meal.
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Ingredients
- Wheat flour : I used whole wheat flour for making the paratha dough. It gives the paratha a soft texture and makes it easy to roll and stuff. You can also use all purpose flour or a mix of both.
- Oil : Use any neutral flavoured cooking oil to saute the onions and cook the chicken and paratha.
- Cumin seeds : Cumin seeds are added for tempering.
- Onion : Finely chopped onions are sauteed until soft and lightly golden.
- Green chilli : Green chillies add a little heat and you can reduce or increase it according to your taste.
- Minced chicken : Use freshly minced chicken for making the filling. It cooks easily and blends well with spices.
- Spices : Chilli powder, turmeric powder and garam masala powder are used to season the chicken filling. You can adjust the amount of spices based on your spice preference.
- Tomato ketchup : A little tomato ketchup adds a mild tangy and sweet taste to the filling.
- Coriander leaves : Fresh coriander leaves add a lovely aroma and flavour to the chicken keema filling.
Step by Step Pictures
Make Paratha Dough
1)Start by making dough, take flour, salt, oil in a bowl.
2)Rub well so oil is mixed in with the flour.
3)Add in water slowly and knead to a soft smooth dough.
4)Knead for 5 more minutes until the dough is super soft and smooth.
5)Cover the dough with a bowl and set aside for 30 minutes for it to rest.
Make Chicken Filling
6)Heat oil in a pan, add in cumin and let it sizzle.
7)Now add in onions, green chilli, salt and cook till golden brown in colour.
8)it will take around 3 to 5 minutes to the cook the onions.
9)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.
10)Add in red chilli powder, turmeric, garam masala.
11)Add in tomato ketchup as well.
12)Pour ¼ cup of water and mix well.
13)Cover and cook until the chicken is cooked completely and the moisture has dried up completely.
14)Add coriander leaves and mix well.
15)Remove this to a bowl and set aside so it gets cold.
Stuffing and Rolling Paratha
16)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.
17)Place one rolled paratha near you, spread some filling over it.
18)cover with other paratha, seal the edges.
19)use a rolling pin to roll the paratha gently even more.
Cooking paratha
20)Heat a tawa, put the paratha on hot tawa, cook for few seconds.
21)flip over, spread some oil over it, spread again.
22)spread some more oil over it and cook on both sides till golden.
23)Serve hot.
Expert Tips
- Pulse or mince the chicken pieces until they are finely minced. This helps the filling spread evenly inside the paratha.
- Let the dough rest for about 30 minutes after kneading. This makes the dough soft and easier to roll.
- Cook the chicken mixture until all the extra moisture has evaporated. A dry filling is easier to stuff and helps prevent the paratha from tearing while rolling.
- Let the chicken filling cool completely before stuffing it into the dough. A hot filling can make the dough soft and difficult to roll.
Storage and Serving
Chicken keema paratha tastes best when served hot and fresh. If you want to store them, let the cooked parathas cool completely first. Store them in an airtight container in the refrigerator for 2 to 3 days.
Reheat the parathas on a hot tawa or in the microwave before serving. For lunch boxes, picnic or travel, wrap them in butter paper or foil to keep them soft.
Serve chicken keema paratha hot with curd, raita, pickle, butter, mint chutney or any simple curry.
FAQ
Q. Why is my chicken paratha breaking while rolling ?
This may be because the filling may be too moist or you may have added too much filling. Make sure the chicken filling is completely dry and use a soft dough. Also, seal the edges well before rolling.
Q. Can I use butter instead of oil ?
Yes, you can use butter to cook the paratha. It gives a richer taste and makes the paratha more flavourful. You can also use ghee instead of oil.
Q. Can I prepare the chicken filling in advance ?
Yes, you can prepare the filling ahead. Let it cool completely and store it in an airtight container in the refrigerator until you are ready to make the parathas.
Q. How do I keep chicken paratha soft ?
Cook the paratha on medium heat and avoid overcooking it. Once cooked, keep the parathas covered or wrap them in a butter paper or foil to help retain their softness.
📖 Get Recipe
Chicken Keema Paratha Recipe (Chicken Paratha)
Chicken keema paratha, also known as chicken stuffed paratha, is a delicious and filling paratha made with whole wheat flour and a spicy chicken filling. Minced chicken is cooked with onions, green chillies and spices until juicy and flavourful. The chicken filling is then stuffed inside the dough, rolled and cooked on a hot tawa until golden and crispy.
Ingredients
For Chicken Keema Filling
For Rolling and Cooking Paratha
Instructions
Start by making dough, take flour, salt, oil in a bowl. rub well so oil is mixed in with the flour.
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.
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.
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.
Pour ¼ 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.
Remove this to a bowl and set aside so it gets cold.
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.
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.
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.
Remove and serve hot.
Nutrition
Nutrition Facts
Chicken Keema Paratha Recipe (Chicken Paratha)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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