Go Back
Chicken Keema Paratha Recipe-How to make chicken keema paratha-An awesome paratha stuffed with delicious mince chicken filling.

Chicken Keema Paratha Recipe-How to make chicken keema paratha

Author Fa's Kitchen


  • ---------------------------
  • 21/2 cups whole wheat flour
  • 2 tbsp melted ghee/oil
  • salt to taste
  • -------------------------
  • 250 gms chicken mince/chicken keema
  • 2 tbsp
  • 1 onion finely chopped
  • 1 tsp cumin seeds/jeera
  • 1 tbsp green chillies finely minced or grated
  • 2 tsp ginger garlic paste
  • salt to taste
  • 1/2 tsp red chili powder
  • coriander leaves/cilantro for garnishing
  • oil/ghee/butter for frying
  • dry wheat flour for dusting


  • First make the chicken filling by heating a skillet and adding the 2 tbsp oil. Once the oil is heated add the cumin seeds and onions and fry till translucent.
  • Now add the ginger garlic paste and cook till the raw smell from it evaporates.
  • Add the mutton mince/keema and cook till all the water has dried up from the chicken mince/keema. Now add the green chili and red chili powder. Mix well. Add some water if required and cook till the chicken mince/keema is done. Add the coriander leaves/cilantro and allow this keema mixture to cool down.
  • -----------------------------------------------------------------------------------------------------------------------------
  • Meanwhile prepare the paratha dough.
  • Combine the whole wheat flour, ghee/oil and salt in a bowl and mix well.
  • Add sufficient water and knead into a soft dough like you make for a chapati. Apply the 2 tbsp oil and work it into the dough.
  • Take a tennis ball size of dough, roll out into a small circle with the help of some dry wheat flour. The rolled dough dough should be little thicker in the middle. Place an equal amount of chicken keema filling and fold together all the sides in the centre.
  • Roll out the paratha into a disc while using the dry flour.
  • Heat a non-stick tava or skillet and fry the paratha using ghee/oil/butter.
  • Serve hot with yogurt, mint chutney, achaar or any dish of your choice.