Bengali Chicken Mughlai Paratha Recipe

About this recipe

Bengali Chicken Mughlai Paratha brings the flavors of Kolkata straight to your breakfast table. This hearty Indian dish features a soft rice-flour paratha stuffed with spiced chicken and topped with a golden egg layer. The chicken filling is infused with mustard oil, coriander, and cumin, creating a rich and aromatic blend that’s perfect for starting the day. With 35g of protein per serving, it’s ideal for gym-goers and anyone seeking sustained energy throughout the morning. The crisp exterior contrasts beautifully with the juicy chicken and egg filling, making each bite a delight. Pair it with a side of fresh chutney or enjoy it plain—this paratha is versatile enough to fit any breakfast mood!

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• 50 g Everest Cumin Powder
• 200 ml Mustard Oil
• Pcs Egg Loose
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 200 G Rock Salt Powder - Sprinkler 200 G
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Dice the chicken breast into small pieces and finely chop the onion, tomato, garlic, green chilies, and coriander leaves.
2. 2. Heat mustard oil in a pan over medium heat and sauté the garlic until fragrant, followed by the onion and green chilies.
3. 3. Add the chicken pieces to the pan and cook until they turn white and release their moisture, stirring occasionally.
4. 4. Mix in the tomato, coriander powder, cumin powder, and rock salt, and cook until the chicken is fully cooked and the mixture is dry.
5. 5. In a bowl, whisk the eggs and set aside. Let the chicken filling cool slightly before using.
6. 6. In another bowl, prepare the dough by combining rice flour, water, and a pinch of rock salt until smooth and pliable.
7. 7. Divide the dough into equal portions and roll each portion into a thin round sheet using a rolling pin.
8. 8. Place a generous amount of chicken filling in the center of the rolled sheet and fold it to create a square or rectangular pocket.
9. 9. Heat a flat pan or griddle and grease it lightly with mustard oil. Place the stuffed paratha on it.
10. 10. Pour a small amount of whisked egg over the paratha, spreading it evenly, and cook until the egg sets and the paratha turns golden brown.
11. 11. Flip the paratha and cook the other side until crisp and fully cooked, adding a little more oil if necessary.
12. 12. Repeat the process with the remaining dough and filling. Serve hot, garnished with fresh coriander leaves.