Chicken Keema Paratha aka Stuffed Chicken Paratha is something I make almost regularly at home. This protein-rich paratha is superbly tasty as well. 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 day's 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 kinds 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
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Tips and tricks for making perfect 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.
About the recipe of Chicken Paratha
I prepare the dough with a mixture of Atta (whole wheat flour) 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 chicken keema with 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.
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 Tsp. Salt
- 2 Tbsp. Vegetable Oil extra for frying and cooking
To make the chicken Stuffing for Paratha
- 400 g Chicken Mincemeat Keema
- 2 Onion
- 1 Tsp. Ginger Paste
- 1 Tsp. Garlic Paste
- 3 Green Chillies
- 1 Tbsp. Lemon Juice
- ¼ cup Coriander leaves optional
- 1 Tsp. Cumin Powder
- ½ Tsp. Coriander Powder
- ½ Tsp. Red Chili Powder
- 1 Tsp. Turmeric Powder
- ½ Tsp. Garam Masala Powder
- 1 Tsp. Mango Powder Aamchur
- ¼ Tsp. Hing Asafoetida
- 1 Tsp. Salt
- 1 Tsp. Sugar
- 2 Tbsp. Vegetable Oil
To Fry Paratha
- 5 Tbsp. Vegetable Oil
Instructions
Dough
- Be available with 1 cup warm water to make the dough.
- Take both the flour along with salt and shift the flour 2-3 times.
- Add 2 Tbsp. 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, salt for 15 minutes.
- Finely chop the onion and also 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 mincemeat and give a thorough mix.
- At this point add remaining turmeric powder, red chili powder, and also adjust the salt.
- Add Dried mango powder and sugar as well.
- Give a thorough mix and keep cooking on low flame.
- The mixture will star 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 tbsp. stuffing in the middle and seal the flattened dough from outer side to the inner core.
- Following this process stuff all the dough balls.
- Now apply little oil on 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 from 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 Tsp. oil on the paratha and pan fry from both the side till it turns crisp.
- Following this process make remaining paratha.
Notes
- 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.
Nutrition
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 at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
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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