Chicken Indian Paratha Ramadan recipes Wheat Flour

Chicken Stuffed Paratha | Keema Paratha Recipe

Chicken stuffed paratha or flatbread…

This is a delicious & filling paratha, stuffed with ground chicken masala. Cooked in ghee till the parathas turn golden brown. Enjoy with raita & pickle.

Chicken Stuffed Paratha | Keema Paratha Recipe
Prep time
Cook time
Total time
Serves: 6 parathas
Making dough
  • Wheat flour or Atta- 2 cups
  • Oil- ½ tbsp
  • Salt- ½ tsp
  • Water- 1 cup
Making chicken filling
  • Boneless Chicken ground- 2 cups
  • Oil- 2 tbsp
  • Cumin seeds- 1 tsp
  • Onions, minced- 2
  • Ginger-garlic paste- ½ tbsp
  • Green chilies, chopped- 1
  • Tomato paste- ¼ cup
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- ½ tbsp
  • Garam masala- 1 tsp
  • Salt- 1½ tsp
  • Green pepper, minced- ¼ cup
  • Cilantro, chopped- ¼ cup
Other ingredients
  • Ghee
  1. In a large bowl, add wheat flour, salt, oil, combine well.
  2. Add water little by little & knead into a soft & smooth dough.
  3. Cover with a damp cloth & let rest for 30 minutes.
  4. You can either use ground chicken or grind 1 boneless chicken breast in a food processor.
  5. Place a wide saucepan over medium heat. Add oil.
  6. Add cumin seeds, onions, saute with ½ tsp salt.
  7. Add ginger-garlic paste & green chilies, cook till onions turn light golden in color.
  8. Add tomato paste, combine well.
  9. Add ground chicken, combine well without any lumps.
  10. Add green pepper, cook covered for a few minutes till chicken has cooked well.
  11. Let the masala turn dry.
  12. Garnish with cilantro.
  13. Remove the pan from the heat, let cool down.
  14. Make medium-sized balls out of the dough.
  15. Dust the wooden board with flour.
  16. Place the dough ball & roll to a round shape.
  17. Place 3 tbsp chicken masala onto the center.
  18. Make pleats with the rolled dough edges, gather them together & make into a round shape.
  19. Dust some flour & gently roll into a round shape. Don’t make it too thin.
  20. Place a tawa or pan over medium heat.
  21. Add 1 tsp ghee.
  22. Place the stuffed dough, let cook for a minute.
  23. Drizzle some ghee.
  24. Flip over & cook till both sides have turned golden brown.
  25. Press the edges with the spatula so the edges will cook well.
  26. Drizzle some ghee.
  27. Transfer to a plate & enjoy with raita & pickle.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...