Ultimate Stuffed Chicken Keema Paratha Recipe

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Cooking With Anadi

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Stuffed Chicken Paratha Recipe

Once upon a time I got into a major paratha kick. If you’re new to the delicious world of stuffed parathas, well, I’m happy to show you the light!

What’s so good about stuffed parathas? Um, everything! Imagine your favorite mixtures stuffed into warm, soft, nutty paratha bread. If you’ve never had a Classic Layered Paratha before then please do so! Your life will change!

While I’m typically a white flour kind of guy - I adore my Tandoori Naan and my Rumali Roti - someone from an Indian household will tell you that the atta flour breads such as paratha and roti are the homestyle breads. You just gotta love them. What’s a bonus? They’re so easy to make!

Now combine your soft delicious bread and all types of mixtures and you’ve got an incredibly satisfying meal! You can make parathas for a weekend brunch or a fabulous lunch or dinner! Parathas can be enjoyed at the TV with your family or you can prepare them for guests.

Here are some delicious other stuffed paratha ideas - Aloo Paratha, Paneer Paratha, cheese paratha, Pyaaz (onion) Paratha, Gobi Paratha (cauliflower paratha), and Hari Mirch (green chili) paratha. You can literally make almost anything in a paratha!

This recipe will show you how to make the most scrumptious paratha with ground chicken ever to really satisfy your belly! Let’s get to it!

Frequently Asked Questions

Tools Needed

• Mixing bowl
• Nonstick pan
• Wooden spoon
• Rolling pin
• Spatula
• Measuring spoons
• Garlic press

Ingredients for Keema Paratha

This paratha stuffed with chicken keema has two parts: the dough and the stuffing.

For the Dough

• Atta flour: Atta flour is a type of whole wheat flour from India. If you can’t find atta flour, use half parts all purpose flour and half parts whole wheat flour. I really recommend you try to get some atta flour, however! There will be a difference in taste if you do this substitution.
• Water: Mixed in with our flour to make our dough!

For the Stuffing

• Minced chicken: As mentioned before, you can certainly substitute with minced chicken with turkey, beef or lamb. This will slightly change the flavor, but feel free to experiment!
• Ghee: You could use olive oil or any other oil if you’d like, but I love to cook keema in ghee because of the incredible flavor that the ghee will add to the keema. I definitely recommend it!
• Essentials: Onion, green chilies, ginger and garlic. These are the base for the delicious masala and will add plenty of flavor. You can omit the green chilies if you don’t want spice.
• Whole spices: Bay leaf, clove and cumin seeds.
• Ground spices: Red chili powder (deggi mirch), ground coriander, turmeric, and salt to taste.
• Tomato paste: This helps to add richness and sweetness to the mince! Plus, it helps reduce the cooking time.

Tips for an Excellent Paratha with Minced Chicken

• Let the mince completely cool down to room temperature before using, otherwise, the dough will become warm and tear easily.
• Ensure that you let the dough rest before making the paratha for the softest bread.
• Heat tawa pan until lightly smoking to get the classic smoky flavor in the paratha.
• Top with additional ghee or butter for added yumminess.

Knead a Smooth, Soft and Pliable Dough

• Combine the atta flour, ghee and water in a large bowl or a stand mixer and knead until smooth, soft and pliable. If the final dough is hard, the keema/mince mixture will tear through the dough.
• Let dough rest for 20-30 minutes before stuffing. Resting helps to relax the dough so it is easier to stretch and roll out.

Add the Stuffing

There are two ways to stuff the paratha. I tend to lean towards method 1 since it helps ensure the center of the final paratha is stuffed evenly. In my experience, sealing the dough in method 2 creates a thicker center which pushes the stuffing out.

Let me know if you have any tips for me!

How to Make Chicken Stuffed Paratha

Making the Chicken Keema

1. Heat a pan on medium heat and add ghee, once hot add whole spices (bay leaf, clove, cumin seeds).
2. Once spices are aromatic, add onions and saute until they soften.
3. Add the keema/mince, followed by deggi mirch, ground coriander, turmeric and salt. Mix well and break any lumps of keema/mince.
4. Add the ginger, garlic and green chilies and cook until the mince is no longer pink, break any big lumps of meat.
5. Create a well at the center of the pan and add tomato paste. Saute for 1-2 minutes and then mix the tomatoes with the keema/mince.
6. Add garam masala and stir well, season to taste.

Making the Paratha

Method 1

• Divide the dough into 8-10 equal portions. Working with two portions at a time, roll dough out into 4 inch disks.
• Add a spoonful of keema/mince stuffing in the center of one disk and cover with the second disk.
• Press gently to seal the edges and using a rolling pin, roll out into a thin disk, careful not to break the seal.

Method 2

• Divide the dough into 4-6 equal portions. Working with one portion at a time, roll dough out into a 4 inch disk.
• Add a spoonful of keema/mince stuffing to the center of the disk, and seal and fold around the edges of the disk. This will resemble a dumpling.
• Gently press down, lightly dust flour onto the dough, and roll out into a thin disk.

Cook the Keema Paratha

• Heat tawa on medium high heat until just smoking. Add stuffed paratha on tawa and cook until lightly roasted (light brown spots).
• Flip the paratha and apply ghee on top and around the sides of the paratha. Press down gently with a spatula to crisp up the paratha.
• Once the paratha has golden-brown spots and shiny, the paratha is ready to serve. Immediately serve with butter/makhan or ghee and any side condiments (pickle, yogurt).

Serving Suggestions

You’ll love these juicy parathas with chicken so much on their own, they’re just bursting with flavor! But if you’re like me, you need some SAUCE!

Perhaps you may like to have your parathas with a refreshing Cucumber Raita!

Or you may simply want to have some yogurt (dahi) for dipping. A Mint Cilantro Chutney would be fabulous with this!

Lately, I’ve been loving having my parathas with green chili pickle. There are many other types of pickles such as mango pickle and eggplant pickle. Experiment with your favorite!

Now, here’s my new obsession - SOUR CREAM! Does this sound weird? Well, I like it! I find plain yogurt too, well, plain. I love the taste of the sour cream. If you haven’t had sour cream with Indian food yet, then give it a try. You may be converted!

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