CHICKEN PARATHA (INDIAN FLAT BREAD STUFFED WITH GROUND CHICKEN)
Make and share this Chicken Paratha (Indian Flat Bread Stuffed With Ground Chicken) recipe from Food.com.
Provided by Galley Devil
Categories Breads
Time 1h
Yield 8-10 parathas
Number Of Ingredients 15
Steps:
- Knead together the flour, ghee, egg, baking powder, water, milk and salt.
- Divide the dough into equal-sized round balls.
- Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
- To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown.
- Add the mince and green chillies and saute till the mince is cooked.
- Add the remaining ingredients for the stuffing and mix till the stuffing is dry.
- Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
- Bring the edges together and seal.
- Gently shape it back into a ball.
- Roll out each ball into a disc 1/2 inch thick.
- Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
- Drizzle a little ghee or oil all over.
- Serve hot.
Nutrition Facts : Calories 445, Fat 13.5, SaturatedFat 7.5, Cholesterol 74.4, Sodium 138.8, Carbohydrate 64.2, Fiber 2.8, Sugar 1, Protein 15.5
CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY
Here's what you need: oil, garlic ginger paste, red chili, onion, tomato, chili powder, turmeric, garam masala, salt, pepper, chicken, fresh coriander, parathas
Provided by Ellie Holland
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat.
- Fry the garlic and ginger paste for a couple of minutes.
- Stir in the chili and onion and fry for about 5 minutes, until soft.
- Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
- Fry for another few minutes stirring continuously.
- Stir in the chicken and coriander and mix until evenly coated.
- Set the pan aside.
- In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
- Carefully seal the sides with your fingers, being careful not to touch the pan.
- Cook for a few minutes on each side until crisp and golden brown.
- Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 36 grams, Sugar 3 grams
KATHI KEBAB (CHICKEN AND EGG PARATHA ROLLS)
Make and share this Kathi Kebab (Chicken and Egg Paratha Rolls) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the paratha: dissolve the sugar in the milk, set aside. Mix the flour and salt into a bowl and rub in the ghee. Start adding the warm milk and sugar and knead in the bowl to form a soft, smooth dough. Divide the dough into 16 equal balls and set aside to rest for half an hour.
- Roll each one into a thin circle. Heat a flat griddle over a medium heat and cook the paratha for 30 seconds on each side until half cooked, set aside and cook the remaining breads.
- For the filling: heat a dry pan and add the coriander seeds and dried chilli. Toast until they give off a spicy aroma, then crush to a rough powder using a pestle and mortar.
- Heat the oil in a pan over a high heat. Add the garlic and fry until it just starts to colour, then add the coriander and chilli mix. Next add the tomatoes and stir well. Turn down the heat and fry for about 10 minutes, until the tomatoes reduce down to a pulp.
- Add the turmeric, chopped ginger, green chilli, half the coriander leaves and stir well. Continue cooking for a few minutes more. Increase the heat and add the chicken pieces to the pan. Season with a large pinch of salt and toss into the tomato mixture. Fry, stirring for about 10 minutes until the chicken has cooked through.
- Once the chicken has cooked, add the shredded ginger, the remaining coriander leaves, and the garam masala. Stir well and keep warm over a low heat while you finish cooking the paratha.
- Set a small frying pan over a medium heat and add a little oil. Pour 2 spoons of lightly beaten egg into the pan, cook for a moment, stirring, then place a paratha on top, cook for a minute to set the egg before turning it over to cook through. Put it on a plate, spoon some of the chicken mix down the centre and roll it over the filling. Repeat with the remaining parathas.
Nutrition Facts : Calories 694.7, Fat 22.2, SaturatedFat 5.3, Cholesterol 561.1, Sodium 333.1, Carbohydrate 43.8, Fiber 1.9, Sugar 3, Protein 74.9
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
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