Chicken layered paratha

This is probably the best way to infuse chicken in your Paratha. Try this “Chicken layered Paratha” with this great new method. Freeze to fix a quick breakfast any day. #HappyCookingToYou

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Makes: 6


  • Lal mirch powder (Red chili powder) 2tsp
  • Haldee (Turmeric powder) ¼ tsp
  • Zeera (Cumin) roasted and crushed 1 tsp
  • Namak (Salt) 1 & ½ tsp
  • Lemon juice 2 tbs
  • Dahi (Yogurt) 2 tbs
  • Adraz lehsan paste (Ginger garlic paste) 1 tbs
  • Chicken fillets 250 gms
  • Cooking oil for frying
  • Hari mirch (Green chili) 1 large
  • Hara dhania (Green coriander) 2 tbs
  • Aata (dough) 2 cups
  • Dry flour as needed
  • Cooking oil as needed


In a bowl add red chili powder, turmeric powder, roasted and crushed cumin, salt, lemon juice, yogurt, ginger garlic paste and mix well, then add chicken fillets, coat well and leave to marinate.

Heat cooking oil and fry the marinated fillets for 5 minutes each side, then add left over sauce, fry until dry and leave to cool down.

In a chopper add green chilies, green coriander and fried chicken and chop properly until coarsely ground.

On a flat surface, spread dry flour and roll the paratha dough in a big rectangle then spread cooking oil, flour and chicken filling on it.

Now fold the dough in a manner that one side overlaps the other and a long rectangle forms. Remove any air bubbles.

Roll out the rectangle placing it horizontally, repeat the filling process and fold again. -Press the dough, spread dry flour and give rest for 5 minutes.

Now roll the dough and spread cooking oil and roll it in like cinnamon rolls.

Cut slices, spread one slice and place 2 more slices on top in the same way applying oil on top of each. Make dough balls this way which you can put in a zip-lock bag and reserve for later use.

Flatten a dough ball with the help of hands and fry it in heated griddle until cooked from both the sides.


Recipe By: Seema Hanif

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