Breakfast Non-Vegetarian

Chicken Keema Paratha: Spiced Minced Chicken Flatbread

Name: Chicken Keema Paratha: Spiced Minced Chicken Flatbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Cuisine: North Indian
Ingredients: 250 g (2 cups) wheat flour (atta); 2.5 ml (1/2 tsp) carom seeds (ajwain); 2.5 ml (1/2 tsp) salt; 10 ml (2 tsp) neutral oil; 180 ml (3/4 cup) water, room temperature; 300 g chicken mince (keema); 15 ml (3 tsp) neutral oil; 1 medium onion, finely chopped; 2 green chillies, finely chopped; 2 cloves garlic, finely chopped; 1 inch piece ginger, peeled and grated; 2.5 ml (1/2 tsp) ginger garlic paste; 2 medium tomatoes, pureed; 5 ml (1 tsp) salt, adjust to taste; 5 ml (1 tsp) red chilli powder; 1.25 ml (1/4 tsp) turmeric powder; 5 ml (1 tsp) cumin powder; 5 ml (1 tsp) garam masala; 2.5 ml (1/2 tsp) chaat masala; 30 ml (2 tbsp) coriander leaves (cilantro), finely chopped; 30 ml (2 tbsp) ghee, for roasting

Chicken Keema Paratha features spiced, pan-roasted chicken mince tucked inside a soft, flaky whole-wheat dough. A protein-packed, satisfying one-hand meal.

Prep15 min

Cook40 min

Total55 min

Serves5

Jump to Recipe

Making a good stuffed paratha is an exercise in patience and moisture control. When I first started making this Chicken Keema Paratha, I would rush the process, stuffing warm filling straight into the dough. The result was always the same: steam softening the raw wheat, tearing, leaks, and a sticky mess on the hot tawa.

Now, I let the tomato-spiced chicken mince cook down until it is entirely dry, and more importantly, I let it cool completely before rolling. The ajwain in the whole-wheat dough not only adds a warm, earthy aroma but helps with digesting the rich filling. Using minced chicken keeps it lean yet incredibly flavorful once it absorbs the cumin, garam masala, and fresh coriander.

This recipe yields five hearty parathas, which is just right for three people alongside some cool cucumber raita. The crisp, ghee-roasted exterior giving way to a savory, spiced protein filling makes this the ultimate heavy-duty weekend breakfast or lunchbox staple.

Instructions

Knead the dough, mixing the wheat flour, ajwain, salt, and oil in a large bowl. Gradually add the water and knead for 5 to 7 minutes until the dough is smooth and pliable.
Rest the dough, covering it with a damp cloth. Let it sit at room temperature for 30 minutes to relax the gluten while you prepare the chicken filling.
Sauté the aromatics, heating the oil in a pan over medium heat. Add the chopped onion, green chillies, garlic, and grated ginger, cooking for 4 to 5 minutes until golden.
Add the ginger garlic paste, stirring it into the onions. Cook for another 30 seconds until the raw garlic smell disappears, then pour in the pureed tomatoes.
Cook the tomato base, simmering until all the moisture evaporates and the oil begins to separate at the edges. This prevents a watery filling that will tear the dough.
Season the masala, stirring in the salt, chilli powder, turmeric, cumin, garam masala, and chaat masala. Mix well and cook for 1 minute until fragrant.
Cook the chicken mince, adding it to the pan and mixing thoroughly. Cover and cook on medium heat for 10 to 12 minutes, ensuring no pink remains and internal temp hits 74 C (165 F).
Dry the filling, removing the lid and cooking off any remaining liquid. The mince must be completely dry. Stir in the coriander leaves, then remove from heat and cool completely.
Divide the dough, rolling it into 5 equal-sized balls. Flatten one ball slightly, place 2 tablespoons of the cooled filling in the center, and pinch the edges together to seal.
Roll the paratha, gently flattening the stuffed ball. Use a rolling pin to roll it into a 3 mm thick disc, taking care not to press too hard and tear the crust.
Roast the paratha, placing it on a hot tawa over medium-high heat. Cook for 1 minute, flip, brush with ghee, and roast until golden-brown spots appear on both sides.

Notes

Cooling the chicken keema completely before stuffing is non-negotiable. If you stuff the dough with warm filling, the steam will make the dough sticky and it will tear on the rolling board.

Ensure the chicken is fully cooked through with absolutely no pink remaining. It must reach a safe internal temperature of 74°C (165°F) before you take it off the heat.

If the mince releases a lot of water, cook it uncovered for a few extra minutes at the end. Any residual moisture in the filling will cause the parathas to burst while rolling.

To freeze, roll the parathas and stack them uncooked with parchment paper in between. You can roast them directly from frozen on a hot tawa, just adding an extra minute per side.