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Chicken Keema Paratha

Nov 08, 2017







Watch how to make Chicken Keema Paratha by Chef Archana Tai. Chicken Kheema Paratha can be served with pickle or yogurt. Try this delicious Chicken Paratha and let us know in the comment section below


    Oil as needed
    1/2 bunch Coriander leaves, chopped
    3-4 garlic pods, chopped
    1 tablespoon ginger, chopped
    2 medium Onions, chopped
    1 large Tomato, finely chopped
    1 cup Chicken Keema
    1 tablespoon Coriander Powder
    1 tablespoon Red Chili Powder
    1 ball of Chapati Atta


– Start by making the keema filling by adding oil, few coriander leaves, garlic, ginger, onions & tomatoes in a pan. Give it a good mix. Let it cook till the onions & tomatoes start becoming softer. – Next add the salt & chicken keema to this. There is no need to add water as the chicken will let out some water. Mix it well for 2 mins and then add coriander powder and red chili powder. Mix it well again. – Cover the pan and let it steam for 5-7 mins. – Once it’s done, remove in a bowl and let the mixture cool down. – Using the atta, make roti’s and then fill them with the keema mixture. Close the paratha and put it on the pan once again so that the roti gets roasted well. – Cut into pieces and serve!

About Archana ArteFollow On


Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana’s Rasoi.

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