How to make Chicken Keema Parantha - Delicious paranthe stuffed with a spicy chicken mince mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Salt (नमक)
Cuisine : Punjabi
Course : Breads
Chicken Keema Parantha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Chicken Keema Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Fig Bread, Beetroot Matar ki Puri, Cinnamon Crumb Banana Loaf, Bajra Methi Na Dhebra.
Prep Time : 0-5 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Keema Parantha Recipe
Whole wheat flour (atta) For covering 2 cups
Salt to taste
Ghee 4 tablespoons
For stuffing
Chicken mince 250 grams
Yogurt 1/2 cup
Salt to taste
Ginger-garlic paste 1 tablespoon
Green chillies chopped 1-2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 2 medium
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
To make the stuffing, mix the chicken mince, yogurt, salt, ginger-garlic paste and green chillies. Store it in the refrigerator to marinate for at least an hour.
Step 2
To make the dough for the covering, sift the flour with salt in a deep bowl. Add three-fourth cup water and knead into a stiff dough. Divide the dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for fifteen minutes.
Step 3
To cook the stuffing, heat the oil in a non stick pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till translucent.
Step 4
Add the red chilli powder and coriander powder and sauté till the oil separates from the masala. Add the marinated chicken mince and cook on medium heat till it is cooked and dry.
Step 5
Remove from heat and add the garam masala powder and coriander leaves and mix. Set aside to cool. Divide into eight equal portions.
Step 6
Flatten each ball of dough and place one portion of the cooked mince in the centre. Gather the edges together, pinch them together and press to seal well. Shape into a round ball. Roll out each ball into a disc of six-inch diameter.
Step 7
Heat a non stick tawa and place the parantha on it and cook for a minute. Flip it over, drizzle a little ghee. Flip it again and drizzle some more ghee and cook, turning till both the sides turn golden brown.
Step 8
Serve hot.
