Chicken Keema Paratha is an easy and delicious Indian flatbread filled with flavorful chicken mince! Let's discover how effortlessly you can prepare this protein-packed paratha in your own kitchen.
Jump to:
Debjani's Note
I make Chicken Keema Paratha, also known as Stuffed Chicken Paratha, almost every week. This protein-rich paratha tastes absolutely wonderful. Plus, you don't need any fancy side dishes to go with it. I typically prepare these Chicken Parathas for dinner and even partially cook some for the next day's work lunch, which my husband Mehebub and I take with us.
My daughter, Pasta, absolutely loves this Chicken-stuffed Paratha. She always asks for a side of Raita with it. For me, making this combination is quite simple. I usually keep different types of keema, or mincemeat, at home. Some of the mincemeat dishes I frequently cook are
- Keema Matar (Mutton mince cooked with green peas)
- Anglo-Indian Pork Meatball Curry
- Bengali Keema Curry a.k.a Mutton Mince Curry with Potato Chunks
About the recipe of Chicken Paratha
I combine whole wheat flour (Atta) and all-purpose flour (Maida) in a 2:1 ratio to prepare the dough. For a healthier option, you can use only whole wheat flour. For the stuffing, I typically cook chicken keema with common spices like cumin, coriander, and garam masala powders. I also include finely chopped onion, ginger, and garlic. To enhance the flavor, I like to add a touch of dried mango powder (aamchur), chopped green chilies, and a squeeze of lemon juice. Finally, a hint of asafoetida (hing) in the tempering adds another delightful layer of flavor. When serving, I enjoy Chicken Paratha with plain yogurt, pickles, and a fresh salad.
Frequently Asked Questions- Chicken Keema Paratha
A tip to remember about Chicken Keema paratha or any paratha with mincemeat is the difference between manually prepared mincemeat from the butcher and machine-made mincemeat found in frozen packs or packages. The machine-made mincemeat is smoother and ideal for paratha stuffing. If using butcher mincemeat, chop it into smaller pieces or blend it to achieve a finer texture for the stuffing.
Of course! Just grab some boneless chicken pieces and grind them in a blender until they are minced into a coarse texture.
Absolutely! There are two methods you can use. One option is to prepare the dough and filling in advance, storing them in the refrigerator for up to 2-3 days before making the paratha. Another option is to cook the parathas halfway, sandwich them between kitchen paper in a zip-top bag, and freeze them (not refrigerate). This way, you can keep the partially cooked parathas for up to 7 days. Simply thaw the parathas and fry them within a week.
Recipe Card
Chicken Keema Paratha
Easy to make Chicken Keema paratha is not only tasty but healthy as well. This power-packed paratha can be made using a few ingredients.
Ingredients
To make the dough
- 200 g Whole Wheat Flour Atta
- 100 g All-Purpose Flour Maida
- ½ teaspoon Salt
- 2 tablespoon Vegetable Oil extra for frying and cooking
To make the chicken Stuffing for Paratha
- 400 g Chicken Keema / Mince
- 2 Onion
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 3 Green Chillies
- 1 tablespoon Lemon Juice
- ¼ cup Coriander leaves optional
- 1 teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Mango Powder Aamchur
- ¼ teaspoon Hing Asafoetida
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon Vegetable Oil
To Fry Paratha
- 5 tablespoon Vegetable Oil
Instructions
Dough
- Be available with 1 cup of warm water to make the dough.
- Take both the flour along with salt and shift the flour 2-3 times.
- Add 2 tablespoon oil to this and mix to make a crumbly mixture.
- Now add ⅓ cup of warm water and start kneading the dough.
- Keep adding water to make a semi-soft pliable dough.
- Do not over-knead the dough. 3 minutes are more than enough.
- If you are using the fresh dough to make the paratha, cover it with kitchen towel and give a rest of 15 minutes before making the paratha. Keep it in room temperature.
- In case you will be preserving the dough, wrap it with cling film after giving the rest and refrigerate it.
Stuffing
- The Keema should be smooth and fine.
- Marinate the keema with ½ of the turmeric powder, red chili powder, and salt for 15 minutes.
- Finely chop the onion and the green chilies.
- Chop coriander leaves as well.
- Now, heat the oil in a pan.
- Temper the oil with Asafoetida.
- Now add chopped onion and fry those.
- Once fried, add ginger and garlic paste and cook for 1 minute.
- Now add marinated Chicken mince and give a thorough mix.
- At this point, add the remaining turmeric powder, red chili powder, and adjust the salt.
- Add Dried mango powder and sugar as well.
- Give a thorough mix and keep cooking on a low flame.
- The mixture will start releasing moisture.
- Keep cooking till the moisture evaporates completely.
- Add chopped coriander, chopped green chilies, garam masala powder and also lemon juice.
- Mix well and switch the flame off.
- Wait till the mixture is completely cold (at room temperature.
Making Paratha
- Take the dough and knead once more.
- Cut the dough into 10 pieces.
- Make a ball of each piece.
- Smear 1.5 tablespoon stuffing in the middle and seal the flattened dough from the outer side to the inner core.
- Following this process, stuff all the dough balls.
- Now, apply a little oil to a dough ball and flatten it a bit.
- Roll out the ball into a disk.
- Careful while rolling the dough. The stuffing should not come out of the edges.
- Now heat a tawa/ pan.
- Place the disk and roast one side on medium flame for 30 seconds.
- Flip the other side and roast for 30 seconds.
- Apply ½ teaspoon oil on the paratha and pan fry from both sides till it turns crisp.
- Following this process, make the remaining paratha.
- Serve Chicken Keema Paratha with Yogurt and Aachar.
Notes
- Instead of oil, you can use ghee to shallow fry paratha. This way, the paratha will have more calories.
- Additionally, you can also skip the oil.
- I sometimes use a mixture of ghee and oil (3:1).
- You can skip all-purpose flour while making the dough and use only whole wheat flour to make it healthier.
Nutrition
Easy Chicken Recipes
- Karahi Chicken | Restaurant Style Kadai Chicken Recipe
- Morshumi Sobji diye Murgir Jhol | Light Chicken Curry with Seasonal Vegetables - Winter Version
- Chicken 65 Recipe | Making Chennai-style Chicken 65 at home - step-by-step with video
- Bengali Muslim Style Boot-er Dal Murgi | Chana Dal with Chicken | Cholar Dal Murgi diye
Have you tried the Chicken Paratha recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Chicken keema paratha Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Pallavi De says
Thank you di for helping me learning new dishes❤️
Debjani says
Thank you so much for your kind words