সহজভাবে চিকেন ফ্রাই ও নরম তুলতুলে পরোটা রাতের ডিনার রেসিপি | easy dinner recipe | Atanur Rannaghar
Recipe Information
Chicken Fry with Soft Parota
Cultural Context
Originating from the vibrant kitchens of Bangladesh, Chicken Fry with Soft Parota is a beloved dish often enjoyed during family gatherings and celebrations. The crispy fried chicken paired with soft, flaky parota embodies the warmth of Bangladeshi hospitality. Today, this dish is celebrated not only in homes but also in street food stalls, showcasing its widespread appeal across the region.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu provides a plant-based option, while chicken thighs are more affordable.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour offers more fiber and nutrients.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil is a healthier fat alternative.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is lower in calories, while water is cost-effective.
For the dry chicken roast, start with 1.5 kg chicken with bones, cut into small pieces.
Marinate the chicken with lemon juice and a little salt for 15-20 minutes to reduce the odor.
Finely chop 4 onions and split the green chilies in half.
Crush ginger and garlic using a mortar and pestle or blend lightly in a mixer.
Prepare the dry roast spice mix in a non-stick pan with cinnamon, cardamom, cloves, black cardamom, star anise, black pepper, cumin seeds, whole coriander, and dried red chilies, roasting for 3-4 minutes until fragrant.
Set the spice mix aside to cool and then grind into a powder.
For the parota dough, mix 3 cups of flour with salt and a little sugar, adding white oil for moisture.
Knead the dough with more milk than water until smooth, then cover and let it rest for 20-25 minutes.
In a separate pan, heat white oil and add the chopped onions, frying until brown, adding salt to speed up the process.
Once the onions are brown, add the marinated chicken and fry on high heat for 3-4 minutes until the chicken color changes.
Add green chilies and a little turmeric powder, mixing well, then cover and cook for 10-12 minutes.
While the chicken cooks, divide the rested dough into small balls and roll each into a triangle shape, using oil to help roll them out.
Cook the rolled parotas in a preheated non-stick pan, pressing down to ensure even cooking, and add oil or ghee on top while cooking.
Once both sides are cooked, serve the hot parotas with the dry chicken roast, garnished with coriander leaves and green chilies.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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