Perfect Chicken Mughlai Paratha | Keema mughlai Paratha | Simple Moglai Porota Kolkata Famous [RECR1

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

butter

🥗Healthier: ghee

Ghee offers a rich flavor with less lactose.

green chilies

🥗Healthier: bell peppers

Bell peppers provide sweetness without heat.

Prepare the dough by mixing 2 cups of all-purpose flour with salt to taste, 0.5 tablespoon sugar, and 1 tablespoon oil.

Add water gradually to form a semi-soft dough and grease it with a little oil to prevent it from drying out.

Cover the dough and let it rest for 30 minutes.

For the stuffing, heat 1 tablespoon of oil in a pan and add finely chopped onions, frying them for 1-2 minutes on medium flame.

Add 2 chopped green chilies and fry them with the onions.

Add 250 grams of boneless chicken that has been ground for a few seconds in a grinder, and fry it on medium flame for 5 minutes.

Mix in the spices: 1 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, and salt to taste, cooking for 1 minute.

Add 1 tablespoon of grated ginger and garlic, cooking for another minute.

Pour in 0.5 cup of water, cover the pan, and reduce the flame to low, cooking for 5 minutes.

After 5 minutes, add 0.5 teaspoon of garam masala and chopped coriander, mixing well to finish the stuffing.

Prepare an egg mixture by whisking 1 egg with some chopped onion, green chilies, coriander, and salt to taste.

Add 2 tablespoons of the chicken stuffing to the egg mixture and mix well.

Check the dough, knead it again, and divide it into equal portions.

Flatten each portion slightly to make rolling easier, dusting with a little dry flour.

Roll out each portion as thin as possible.

Place the egg and chicken mixture in the center of the rolled dough and fold the edges over to create a stuffed parcel.

Heat 4 tablespoons of oil in a pan and fry the paratha on medium flame until golden brown on both sides, flipping occasionally.

Once fried, remove the paratha from the pan and serve hot, cutting it into pieces for easier eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens