Indian Keema paratha

Chicken Keema Paratha -- Indian Bread stuffed with minced chicken

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Prep time
45 mins

Cook time
40 mins

Total time
1 hour 25 mins




Author: Maria
Recipe type: non veg, meals, side starter
Cuisine: Indian
Serves: 6 to 7 people

Ingredients 2 cups shahi chicken keema 1 cup whole wheat flour ½ cup water 1 t/s salt 1 tbsp oil + 3 tbsp clarified butter (ghee) Or oil 2 tbsp water

Instructions Prepare chicken keema in advance and keep aside. Combine all the ingredients for dough except oil. Knead into a smooth and soft dough. Lastly add oil for binding the dough. Cover with a damp cloth. Allow to rest for 10 mins. Shape into marble sized balls. Roll into 3 inch diameter Or oval shape. Take one rolled bread. Brush some water over the edges of the roti (flat bread). Spread some keema over the roti leaving the edges. Place another roti (flat bread) over the roti. Now press the edges on all sides. Take a frying pan place on high heat. Place the stuffed roti over the hot pan. Spread some clarified butter over the sides. Fry until golden specks are visible. Serve hot with sauce Or mint chutney. Repeat the same with the rest of dough.


METHOD 3--


Ingredients 500 gms minced chicken (keema) 3 tbsp ghee (clarified butter) Or oil 1 onion chopped 1.5 inch ginger 12 to 13 garlic cloves 10 to 12 mint leaves ½ cup coriander leaves 1 cinnamon stick 4 to 5 green cardamoms 10 black pepper 1 mace (javitri) 1 tbsp fennel seed 1 tbsp cumin seed 1 tbsp caraway seed (shahi jeera) 1 tbsp garam masala 1 tbsp chicken biryani masala powder 4 to 5 dry red kashmiri chilies 5 cloves 1 tbsp coriander seed (dhaniya) 1 tbsp poppy seed (khuskhus) 1 tbsp white sesame seed (safed til) 1 tbsp melon seed 1 t/s turmeric powder 10 to 12 almonds 20 cashewnuts 1 glass boiling hot water ½ cup milk (optional) 2 boiled eggs (optional) salt as per taste few chopped coriander leaves for garnishing Marination: 1 lime juice 2 tbsp ginger-garlic paste

Instructions Marinate the keema (mince) with lime juice and ginger-garlic paste. Mix well and marinate for an hour Or overnight in the fridge. Grind the keema (mince) with chopped onion, ginger, garlic, mint leaves and coriander leaves. Keep it aside. Take a pan add 1 tbsp ghee Or oil. Once oil is hot add whole spices like caraway seed, cumin seed and fennel seed. Once it crackles add the dry red chilies, cinnamon, mace, peppercorn, cloves, green cardamom and coriander seed. Saute for a minute then grind into a processor until smooth paste is formed. Separately grind melon seed, poppy seed, almonds and sesame seed until smooth paste is formed. Add little water if required. Add rest of ghee Or oil to another pan. Place on low heat once oil is heated add the grounded red chili paste. Saute for 2 to 3 mins Or until it starts leaving oil around the edges. It's time to add the grounded keema. Saute until the water evaporates. Now mix turmeric, cashewnuts, garam masala powder and chicken biryani masala powder. Mix all nicely. Add milk if using + boiling hot water. Allow keema to cook until gravy thickens. Lastly add salt for seasoning. Garnish with coriander leaves and sliced boiled eggs if using. Serve hot with pav Or roti.