Chicken Paratha Recipe- Easy Indian Flatbread with Spicy Filling

Last Updated on 2 months by Neha Deshmukh

Chicken Paratha Recipe – Easy Indian Flatbread with Spicy Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavourful meal. And let me tell you, these Chicken Parathas are it. I first made these when I was craving something warm and spicy, but didn’t have a ton of time. They’ve become a regular in my kitchen ever since! This recipe takes the deliciousness of spiced chicken and wraps it up in a flaky, golden paratha. Trust me, you’ll love it.

Why You’ll Love This Recipe

This Chicken Paratha recipe is a winner for so many reasons. It’s incredibly easy to put together, especially if you’re using a few clever shortcuts (more on those later!). It’s packed with flavour – the perfect balance of spice and savoury goodness. And honestly, it’s just so satisfying. It’s a fantastic way to use up leftover chicken, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make these amazing Chicken Parathas:

• 2 tbsp coconut oil
• 1 tbsp ginger garlic paste
• 3 green chillies (minced)
• 2 medium onions (minced)
• 1 large tomato (chopped)
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp Kashmiri chilli powder
• 1.5 cup shredded cooked chicken (from leftover rotisserie chicken)
• 0.25 tsp garam masala
• Salt and pepper to taste
• Chopped coriander leaves (as desired)
• 8 ready-made frozen parathas

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really elevate this recipe:

• Kashmiri Chilli Powder: Don’t skip this! It gives the filling a beautiful vibrant red colour and a lovely mild heat. It’s different from regular chilli powder, which can be quite fiery.
• Rotisserie Chicken: Seriously, a lifesaver. Using pre-cooked rotisserie chicken makes this recipe super speedy. But feel free to use any cooked chicken you have on hand. About 200-250g will do nicely.
• Frozen Parathas: These are a game-changer for weeknight cooking. They save so much time and effort. You can find them in most Indian grocery stores or even some larger supermarkets. If you really want to make them from scratch, go for it – but these frozen ones are a lifesaver!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a saucepan over medium heat. Add the ginger garlic paste and fry for about 30 seconds, until fragrant.
2. Add the minced onions and green chillies. Sauté until the onions are softened and translucent – about 5-7 minutes.
3. Stir in the chopped tomatoes and cook until they become mushy and softened, around 5 minutes.
4. Now for the spices! Add the turmeric powder, red chilli powder, and Kashmiri chilli powder. Cook for another minute or two, stirring constantly, until everything is nicely combined and fragrant. This is where the magic happens!
5. Add the shredded chicken, garam masala, salt, and pepper. Toss everything together really well and cook for about 5 minutes on low heat, allowing the flavours to meld.
6. Finally, fold in the chopped coriander leaves. Give it a good stir, then remove from the heat and divide the chicken filling into 4 equal portions.
7. Heat a pan or griddle on low flame. Place one frozen paratha on the pan.
8. Spread a portion of the chicken filling evenly over the paratha, leaving a little space around the edges. Top with another paratha and gently press the edges to seal them together.
9. Cook for about 3-4 minutes on each side, flipping twice, until both sides are golden brown and crispy. Keep an eye on it – you don’t want to burn it!
10. Repeat with the remaining parathas and filling.

Expert Tips

• Don’t overcrowd the pan when cooking the parathas. Cook them one or two at a time for the best results.
• If the parathas are sticking to the pan, add a tiny bit more coconut oil.
• For extra flavour, you can marinate the chicken in a little yogurt and spices before shredding it.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use a plant-based oil instead of coconut oil.
• Gluten-Free Adaptation: Use gluten-free parathas. They’re available at many health food stores and online.
• Spice Level: Adjust the amount of green chillies and red chilli powder to your liking. My family prefers a milder flavour, so I usually go easy on the chilli powder.
• Festival Adaptation: These are fantastic as part of a larger festive brunch spread! Serve them alongside other Indian breakfast favourites like chole (chickpea curry) and lassi (yogurt drink).

Serving Suggestions

Serve these Chicken Parathas warm with a side of raita (yogurt dip) or your favourite pickle. A simple salad also makes a lovely accompaniment. They’re perfect for lunch, dinner, or even a satisfying snack!

Storage Instructions

Leftover Chicken Parathas can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

1. Can I make the chicken filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the fridge. This will save you even more time when you’re ready to assemble the parathas.

2. What is the best way to prevent the paratha from becoming soggy?

Make sure the filling isn’t too wet. And don’t overcrowd the pan – cooking them in batches helps keep them crispy.

3. Can I use a different type of cooked meat instead of chicken?

Definitely! You can use leftover lamb, beef, or even paneer (Indian cheese).

4. What is the difference between red chilli powder and Kashmiri chilli powder?

Red chilli powder is generally hotter and more pungent. Kashmiri chilli powder is milder and adds a beautiful colour.

5. How do I reheat leftover chicken paratha?

You can reheat them in a dry pan or in the oven. A quick zap in the microwave works too, but they won’t be as crispy.

6. Can I make parathas from scratch instead of using frozen ones?

Of course! But it does take a bit more time and effort. There are tons of great recipes online for making parathas from scratch if you’re feeling ambitious.