Chicken Keema Paratha Recipe | Crispy & Juicy Chicken Stuffed Paratha

Learn how to make chicken keema paratha with a juicy minced chicken filling and a crispy, golden crust. This step-by-step chicken stuffed paratha recipe shows you how to prepare the filling, knead soft dough, seal the paratha and cook it with ghee. Fresh herbs, aromatic spices and a squeeze of lemon bring plenty of flavour to every bite. Serve hot with butter, chutney or yoghurt for a delicious homemade meal. Chicken Keema Paratha Recipe: Ingredients for the filling: 750 g chicken mince 1 tbsp ginger-garlic paste ¼ tsp black pepper powder 1 tbsp roasted, crushed coriander seeds 1 tsp chilli flakes ½ tsp cumin powder ½ tsp garam masala powder ½ tsp chicken masala powder 1 tsp red chilli powder Salt to taste 3 green chillies, finely chopped 2 tbsp lemon juice 2 onions, finely chopped Fresh coriander leaves, finely chopped Fresh mint leaves, finely chopped Ingredients for the dough: 4 cups all-purpose flour (maida) 1 egg Milk, as needed Salt to taste Water, as needed Oil for kneading Ghee for frying Step-by-step method: Place the drained chicken mince in a large bowl. Add ginger-garlic paste, black pepper, crushed roasted coriander, chilli flakes, cumin powder, garam masala, chicken masala, red chilli powder and salt. Add the remaining ingredients - Add chopped green chillies, lemon juice, onions, coriander leaves and mint leaves. Mix thoroughly and set aside while preparing the dough. In another bowl, combine the flour, egg, milk and salt. Mix well, adding water gradually as needed to bring the dough together. Add oil and continue kneading until the dough becomes smooth, and soft. Knead it for 7 minutes, let it rest for half and hour and then knead it for 10–15 minutes. Take two equal-sized portions of dough and shape them into balls. Lightly dust the surface with flour, then roll both into rotis of the same size. Place a portion of chicken keema mixture on one roti. Spread it evenly in a thin layer, leaving the edges clear. Place the second roti over the filling. Press the edges together firmly to seal. Dust lightly with flour and gently roll out the stuffed paratha, keeping the filling evenly spread. Poke small holes across the surface with your fingertips. Heat some ghee in a tawa or frying pan over low to medium heat. Carefully place the paratha in the pan. Flip and cook until both sides are golden brown and crisp, adding ghee as needed. Allow enough time for the raw chicken filling to cook fully. Repeat with the remaining dough and filling. Top with butter and serve with onion rings, lemon wedges, green chutney and yogurt.. 👍 Like this video, share it with a paratha lover and subscribe for more homemade recipes! Tell me in the comments: what’s your favourite paratha filling? #ChickenKeemaParatha #ChickenParatha #KeemaParatha