Mughlai Chicken Paratha Recipe: A Royal Indian Breakfast
55 minutes
1283 reads
About Mughlai Chicken Paratha Recipe: A Royal Indian Breakfast
Indulge in the rich flavors of Mughlai cuisine with this decadent Chicken Paratha recipe. This isn't your average flatbread; it's a flavorful explosion of tender chicken, aromatic spices, and fluffy eggs nestled within a golden, flaky paratha. Perfect for a luxurious breakfast or brunch, it's a dish guaranteed to impress.The secret lies in the perfectly seasoned chicken filling and the subtly spiced dough infused with carom and onion seeds. Each bite offers a delightful contrast of textures and tastes, making it a truly unforgettable culinary experience.Serve this majestic paratha hot with your favorite chutney or raita for an authentic touch. Prepare to be transported to the royal kitchens of North India with every delicious bite!
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
For the Chicken Filling
For the Dough
- 1 cup All-Purpose Flour maida
- 1/2 tsp Carom Seeds ajwain
- 1/2 tsp Onion Seeds
- 1/2 cup Milk
- 2 tbsp Ghee ghee
Instructions
Prepare the Chicken Filling
- Heat 2 tablespoons of oil in a pan. Add the minced chicken and sauté for 3-4 minutes until lightly browned. Add salt, green chili, and sauté for another minute. Set aside to cool.
Make the Dough
- In a large bowl, combine all-purpose flour, carom seeds, onion seeds, and salt. Add 2 tablespoons of ghee and mix well. Gradually add milk, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
Assemble and Cook the Paratha
- Divide the dough into equal-sized balls. Roll each ball into a 6-inch circle. Place a spoonful of the chicken filling in the center. Beat one egg per paratha. Brush beaten egg onto edges of the circle. Fold the dough over the filling to form a half-moon shape, sealing the edges firmly. Gently roll it again into an oval shape.
Cook the Paratha
- Heat a lightly oiled griddle or flat pan over medium heat. Cook the paratha for 2-3 minutes per side, or until golden brown and cooked through, applying ghee or oil as needed to both sides for crispiness. Serve hot with your choice of chutney or raita.
Recipe Notes
Expert Tips for the Perfect Mughlai Chicken Paratha
- For extra flavor, marinate the minced chicken in yogurt and spices for at least 30 minutes before cooking.
- If the dough feels too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- Don't overcrowd the pan when cooking the parathas; cook them in batches to ensure even browning.
- For a richer flavor, use a mix of ghee and oil for cooking the parathas.
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Recipe Nutrition
Calories: 546kcalCarbohydrates: 50gProtein: 15gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gCholesterol: 3mgSodium: 1710mgFiber: 2gSugar: 4g
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This looks so tasty! Thank you.
Such a tempting dish! Thank you.
I’m in love with this recipe already!
Like the shape of Paratha.
Such a tempting dish! Thank you.
This is a fantastic recipe! Thanks for sharing.