Chicken Keema Paratha aka Stuffed Chicken Paratha is something I make quite often at home. This protein rich paratha is superbly tasty. Moreover, no elaborate side dish is needed along with this. I mostly make these Chicken Paratha for dinner and keep a few semi-prepared for the next days working lunch that I and Mehebub carry with us.
Pasta loves this Chicken stuffed Paratha a lot. In fact, she asks for a side of Raita with it always. For me it is easier to make this combo. I mostly store Keema aka mincemeat of different kind at home. Some of the dishes with mincemeat I cook often are:
- Keema Matar (Mutton mincemeat cooked with green peas)
- Anglo-Indian Pork Meatball Curry
- Bengali Keema Curry a.k.a Mutton Mincemeat Curry with Potato Chunks
Tips and tricks of making perfect Chicken Keema Paratha
Now this is a trick we must know about the Chicken Keema paratha or any paratha prepared with mincemeat for that matter. From the butcher we mostly get manually prepared mincemeat while the frozen pack or packaged mincemeat is machine-made. The machine-made variety is finer and works amazingly for paratha stuffing. If you are taking the keema from butcher, cut those into smaller, finer pieces or take through the blender to make it finer before making the stuffing.
Yes, you can. Take a few boneless pieces and take those through the blender to make coarse mince.
For sure you can. There are two ways to do it. You can make the dough and stuffing beforehand and can store those in refrigerator to make paratha within 2-3 days. Secondly, you can make the paratha and place those in between tracing paper within zip-bag and put those in freezer (not refrigerator). this way you can keep the half-cooked parathas for 7 days. You just need to de-frost the parathas and fry those within 7 days.
About the recipe of Chicken Paratha
I prepare the dough with a mixture of Atta (whole wheat four) and Maida (all-purpose flour) in a ratio of 2:1. If you want to make it healthier you can skip Maida and opt for Atta to make the dough. Mostly, I cook the chicken keema with the regular spices such as cumin powder, coriander powder, garam masala powder and also with finely chopped onion along with ginger and garlic to make the stuffing. I prefer to add a bit of aamchur to the stuffing along with chopped green chilies and a dash of lemon juice. Lastly, a dash of hing (asafoetida) works wonderfully as a tempering. This is to give another layer of flavor. In terms of serving, I prefer simple curd along with aachar and a side of fresh salad to serve Chicken Pareatha.Print
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.
To make the dough
To make the chicken Stuffing
To Fry Paratha
- Instead of oil, you can use ghee to shallow fry paratha. This way the paratha will have more calorie.
- Also, you can skip oil as well.
- I at times, 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.
- Prep Time: 10min
- Set Time: 15min
- Cook Time: 45min
- Category: main
- Method: Cooking
- Cuisine: Indian
- Serving Size: 100g
- Calories: 584
- Sugar: 2.5g
- Sodium: 291mg
- Fat: 22.5g
- Saturated Fat: 2g
- Carbohydrates: 62.1g
- Fiber: 3g
- Protein: 31.5g
- Cholesterol: 62mg
Keywords: Chicken keema paratha recipe, indian paratha recipe, keema paratha recipe, chicken paratha recipe, indian paratha recipe, debjanir rannaghar
Have you tried the Chicken Paratha recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here on firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.