A Chicken Paratha with a twist: tomato-flavored dough, juicy chicken filling, and a golden crispy finish. Make a batch, freeze it, and enjoy a quick meal anytime. Great for breakfast, lunch boxes, or evening chai. #HappyCookingToYou #FoodFusion #ChickenParatha #Paratha
Ingredients:
Prepare Chicken:
-Cooking oil 1-2 tbs
-Pyaz (Onion) chopped 1 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Boneless chicken cubes 500g
-Hari mirch (Green chillies) chopped 3
-Zeera powder (Cumin powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dahi (Yogurt) whisked 3 tbs
-Lemon juice ½ tbs
-Hara dhania (Fresh coriander) chopped handful
Prepare Dough:
-Tamatar (Tomatoes) 2-3
-Chakki ka atta (Whole wheat flour) sifted 3 Cups
-Iodized Himalayan pink salt 1 tsp or to taste
-Ghee (Clarified butter) 3 tbs
-Dry flour as required
-Cheddar & Mozzarella cheese as required
-Water as required
-Til (sesame seeds) as required
-Hara dhania (Fresh coriander) chopped as required
-Ghee (Clarified butter) 1 & ½ tbs
Direction:
Prepare Chicken Filling:
-In a wok, add cooking oil, heat it.
-Add onion, ginger garlic paste & mix well, then sauté on medium flame until translucent.
-Add chicken, green chillies, cumin powder, pink salt, Kashmiri red chilli powder & mix well.
-Cook on medium flame until it changes color for 2 minutes.
-Add yogurt & mix well then cover & cook on medium flame for 7-8 minutes.
-Remove cover, mix well & cook on high flame until moisture evaporates.
-Add lemon juice & mix well. Let it cool completely
-In a chopper, add cooked chicken, fresh coriander & chop coarsely.
Prepare Dough:
-In a blending jar, add tomatoes & blend well. Tomato puree is ready. Set aside
-In a bowl, add whole wheat flour, pink salt, clarified butter, and mix well.
-Add tomato puree gradually, mix & knead well until dough is formed, grease dough with clarified butter.
-Cover & rest for 15-20 minutes.
-Remove cover, transfer dough on a working surface & knead again to make smooth dough.
-Take 70g of dough, make a smooth ball, dust dry flour & roll out with the help of a rolling pin. (7-8 inches)
-Add chicken filling (2 tbs), mix cheese, apply water in the corner, cover with another rolled dough & seal it properly. (Makes: 4-6)
Storage: Place plastic sheets between parathas, stack them, store in a zip-lock bag, and freeze for up to 1 month.
-Apply water on top, sprinkle sesame seeds, fresh coriander & gently press with hands.
-Heat griddle, add prepared paratha, clarified butter & fry on low flame until golden & crispy.
-Serve with raita & onion rings!
