Chicken Keema Paratha Recipe - Minced Chicken Flat Bread
A high protein Mughlai recipe with sunflower oil, cloves garlic - finely chopped, onion - finely chopped. Ready in 50 min, serves 4.
Curated byZainab Khan🇮🇳
Instructions
34 steps- 1
To begin making the Chicken Keema Paratha Recipe, first prep all the ingredients and keep them ready
chicken breasts - roughly chopped(1) - 2
Place the chicken into the Zodiac Master Chef jar with the chopper blade and mince the chicken
chicken breasts - roughly chopped(1) - 3
It takes just a couple of seconds to mince the chicken in the food processor
chicken breasts - roughly chopped(1) - 4
The next step is to cook the Chicken to make the Chicken Keema Masala for the paratha stuffing
garam masala powder(1 teaspoon)chicken breasts - roughly chopped(1) - 5
Preheat a pan with a teaspoon of oil
- 6
Add onion, garlic and saute until the onions soften
cloves garlic - finely chopped(4)onion - finely chopped(1) - 7
Add the tomatoes and saute for a few seconds and add the turmeric powder, garam masala powder, red chilli powder, coriander powder, amchur powder, salt and the minced chicken
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)salt - to tastechicken breasts - roughly chopped(1)salt(1 teaspoon) - 8
Saute the chicken keema along with the spices and tomatoes
tomato - finely chopped(1)chicken breasts - roughly chopped(1) - 9
The juice from the tomatoes will keep the chicken keema soft
tomato - finely chopped(1)chicken breasts - roughly chopped(1) - 10
It takes less than 5 minutes to cook the chicken, so ensure not to over cook it as the chicken keema will become rubbery
chicken breasts - roughly chopped(1) - 11
Once done, turn off the heat and add in the chopped mint leaves and stir
cloves garlic - finely chopped(4)onion - finely chopped(1)tomato - finely chopped(1)green chillies - finely chopped(2)chicken breasts - roughly chopped(1)mint leaves (pudina) - chopped(1/4 cup) - 12
Check the salt and spices and adjust accordingly
salt - to tastesalt(1 teaspoon) - 13
The next step is to make the dough for the Chicken Keema Paratha
chicken breasts - roughly chopped(1) - 14
Into a bowl, add the flour, salt and add little water at a time and knead to make a soft and supple dough
salt - to tastewhole wheat flour(2 cups)salt(1 teaspoon) - 15
Drizzle some oil and knead again
- 16
Once done, make 6 to 8 portions of the dough and filling
- 17
Dust the paratha dough in flour, flatten it with your finger and place it on a flat surface
whole wheat flour(2 cups) - 18
Roll them out thin to approximately 3 inches in diameter circle
- 19
Take a portion of chicken keema filling and place it in the center
chicken breasts - roughly chopped(1) - 20
Next Gather the sides of the paratha dough and bring them together
- 21
Remove the little excess dough which popped out when you brought them together
- 22
Press the filled aloo paratha dough down
- 23
Dust the filled chicken keema paratha dough in some flour and roll it gently applying just a pressure
chicken breasts - roughly chopped(1)whole wheat flour(2 cups) - 24
Roll it to desired thickness and proceed the similar way with the remaining portions of paratha dough and filling
- 25
Preheat a skillet on medium heat and place the filled chicken keema paratha
chicken breasts - roughly chopped(1) - 26
Allow it to cook on medium heat for about 30 to 45 seconds and flip over
- 27
Add this stage add a teaspoon of ghee or oil and spread it around
ghee - for cooking - 28
Flip again, so the oiled side can cook on the skillet
- 29
Spread a little more ghee and keep pressing the keema parathas while on the skillet to cook the paratha evenly from inside out
ghee - for cooking - 30
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly
- 31
Make sure you cook on medium heat as it allows the aloo parathas to get a crisp on the outside and yet soft texture
- 32
Once the Chicken Keema paratha is cooked transfer to a plate
chicken breasts - roughly chopped(1) - 33
Continue to the same process with the remaining parathas the same way
- 34
Serve the Chicken Keema Paratha as a wholesome one dish meal for lunch or dinner, along with Shalgam Gajar Aur Gobhi Ka Achar and Kesar Pista Lassi Recipe
chicken breasts - roughly chopped(1)whole wheat flour(2 cups)
Rate this recipe
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Chicken Keema Paratha Recipe - Minced Chicken Flat Bread
A high protein Mughlai recipe with sunflower oil, cloves garlic - finely chopped, onion - finely chopped. Ready in 50 min, serves 4.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
34 steps- 1
To begin making the Chicken Keema Paratha Recipe, first prep all the ingredients and keep them ready
chicken breasts - roughly chopped(1) - 2
Place the chicken into the Zodiac Master Chef jar with the chopper blade and mince the chicken
chicken breasts - roughly chopped(1) - 3
It takes just a couple of seconds to mince the chicken in the food processor
chicken breasts - roughly chopped(1) - 4
The next step is to cook the Chicken to make the Chicken Keema Masala for the paratha stuffing
garam masala powder(1 teaspoon)chicken breasts - roughly chopped(1) - 5
Preheat a pan with a teaspoon of oil
- 6
Add onion, garlic and saute until the onions soften
cloves garlic - finely chopped(4)onion - finely chopped(1) - 7
Add the tomatoes and saute for a few seconds and add the turmeric powder, garam masala powder, red chilli powder, coriander powder, amchur powder, salt and the minced chicken
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)salt - to tastechicken breasts - roughly chopped(1)salt(1 teaspoon) - 8
Saute the chicken keema along with the spices and tomatoes
tomato - finely chopped(1)chicken breasts - roughly chopped(1) - 9
The juice from the tomatoes will keep the chicken keema soft
tomato - finely chopped(1)chicken breasts - roughly chopped(1) - 10
It takes less than 5 minutes to cook the chicken, so ensure not to over cook it as the chicken keema will become rubbery
chicken breasts - roughly chopped(1) - 11
Once done, turn off the heat and add in the chopped mint leaves and stir
cloves garlic - finely chopped(4)onion - finely chopped(1)tomato - finely chopped(1)green chillies - finely chopped(2)chicken breasts - roughly chopped(1)mint leaves (pudina) - chopped(1/4 cup) - 12
Check the salt and spices and adjust accordingly
salt - to tastesalt(1 teaspoon) - 13
The next step is to make the dough for the Chicken Keema Paratha
chicken breasts - roughly chopped(1) - 14
Into a bowl, add the flour, salt and add little water at a time and knead to make a soft and supple dough
salt - to tastewhole wheat flour(2 cups)salt(1 teaspoon) - 15
Drizzle some oil and knead again
- 16
Once done, make 6 to 8 portions of the dough and filling
- 17
Dust the paratha dough in flour, flatten it with your finger and place it on a flat surface
whole wheat flour(2 cups) - 18
Roll them out thin to approximately 3 inches in diameter circle
- 19
Take a portion of chicken keema filling and place it in the center
chicken breasts - roughly chopped(1) - 20
Next Gather the sides of the paratha dough and bring them together
- 21
Remove the little excess dough which popped out when you brought them together
- 22
Press the filled aloo paratha dough down
- 23
Dust the filled chicken keema paratha dough in some flour and roll it gently applying just a pressure
chicken breasts - roughly chopped(1)whole wheat flour(2 cups) - 24
Roll it to desired thickness and proceed the similar way with the remaining portions of paratha dough and filling
- 25
Preheat a skillet on medium heat and place the filled chicken keema paratha
chicken breasts - roughly chopped(1) - 26
Allow it to cook on medium heat for about 30 to 45 seconds and flip over
- 27
Add this stage add a teaspoon of ghee or oil and spread it around
ghee - for cooking - 28
Flip again, so the oiled side can cook on the skillet
- 29
Spread a little more ghee and keep pressing the keema parathas while on the skillet to cook the paratha evenly from inside out
ghee - for cooking - 30
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly
- 31
Make sure you cook on medium heat as it allows the aloo parathas to get a crisp on the outside and yet soft texture
- 32
Once the Chicken Keema paratha is cooked transfer to a plate
chicken breasts - roughly chopped(1) - 33
Continue to the same process with the remaining parathas the same way
- 34
Serve the Chicken Keema Paratha as a wholesome one dish meal for lunch or dinner, along with Shalgam Gajar Aur Gobhi Ka Achar and Kesar Pista Lassi Recipe
chicken breasts - roughly chopped(1)whole wheat flour(2 cups)
Rate this recipe
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