Tandoori Chicken Stuffed Parathas Recipe

About this recipe

Start your day with Tandoori Chicken Stuffed Parathas, a delicious Indian breakfast that combines tender, spiced chicken with soft, whole wheat parathas. This recipe is packed with protein, delivering 40g per serving, making it perfect for muscle recovery and sustained energy. The tandoori masala marinade infuses bold, smoky flavors into the chicken, while the parathas are golden and crisp on the outside with a soft, savory filling on the inside. Cooking these parathas is an enjoyable experience, as the aroma of tandoori spices fills your kitchen. Serve them hot with a side of yogurt or chutney for a complete, satisfying meal. Ideal for family mornings or a post-workout breakfast, these parathas are sure to become a favorite in your home!

Ingredients

• 500 g Wheat Flour / Maida
• 300 g Nutrich Chicken Breast Boneless
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• Pcs Epi Yogurt Strawbery
• Pcs Droetker Tandoori Masala
• - Red Chilli Powder
• 20 g Turmeric Powder
• - Rock Salt
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 200 ml Mustard Oil

Instructions

1. 1. In a bowl, mix yogurt, tandoori masala, ginger paste, garlic paste, red chili powder, turmeric, coriander powder, and rock salt to make a marinade.
2. 2. Add the chicken breast pieces to the marinade, ensuring they are well coated. Let it rest for 30 minutes.
3. 3. Heat 1 tablespoon of oil in a pan and cook the marinated chicken until fully cooked and slightly charred. Let it cool slightly.
4. 4. Shred the cooked chicken into small pieces and mix with finely chopped coriander leaves and green chilies.
5. 5. In another bowl, mix whole wheat flour with water and a pinch of salt to knead a soft dough. Let it rest for 10 minutes.
6. 6. Divide the dough into equal portions and roll each portion into a small circle using a rolling pin.
7. 7. Place a portion of the chicken mixture onto one circle and cover with another circle. Seal the edges carefully.
8. 8. Roll the stuffed dough gently to flatten it without tearing.
9. 9. Heat a skillet and cook the stuffed paratha on medium flame, adding a few drops of oil on each side, until golden brown.
10. 10. Repeat with the remaining dough and chicken mixture to make additional stuffed parathas.
11. 11. Serve the tandoori chicken stuffed parathas hot with yogurt or your favorite chutney.