Creamy Chicken Korma Paratha Wrap Recipe

Indian cuisine · 410 calories

Creamy Chicken Korma Paratha Wrap recipe

About this recipe

Indulge in the rich flavors of this Creamy Chicken Korma Paratha Wrap, a delightful fusion of succulent chicken cooked in a velvety korma sauce and paired with soft, flaky parathas. Perfect for a hearty breakfast, this dish balances aromatic Indian spices with a touch of creaminess, making it both satisfying and nourishing. Designed for a medium spice level, it delivers just the right amount of warmth while remaining family-friendly. Packed with protein for muscle gain, this wrap offers a wholesome start to your day, combining traditional Indian cuisine with a modern twist.

Ingredients

  • - Chicken Breast
  • 500 g Onion
  • 100 g Garlic
  • loose Ginger
  • 200 g Dahi
  • - Fresh Cream
  • 100G Oleo
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • - Switz Puff Dough Paratha
  • 100 g Coriander Leaves
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 2 tbsp of vegetable oil in a pan over medium heat and add 1 tsp of cumin seeds. Let them sizzle for 30 seconds.
  2. 2. Add the finely chopped onions and sauté until golden brown, about 7-8 minutes.
  3. 3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  4. 4. Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the mixture, about 5-7 minutes.
  5. 5. Lower the heat and mix in the yogurt gradually to avoid curdling. Simmer for 2 minutes.
  6. 6. Add the diced chicken pieces to the pan and cook, stirring occasionally, until the chicken is fully cooked and tender, about 10-12 minutes.
  7. 7. Stir in the fresh cream and garam masala, allowing the flavors to meld for another 2 minutes. Adjust seasoning if needed.
  8. 8. Warm the parathas in a separate pan or on a griddle.
  9. 9. To assemble, place a generous portion of the chicken korma on each paratha, garnish with fresh coriander, and fold into wraps.
  10. 10. Serve the wraps warm, enjoying the creamy, spiced chicken encased in flaky parathas.