Hyderabadi Dum Chicken Parantha Recipe

About this recipe

Hyderabadi Dum Chicken Parantha is a flavorful and hearty breakfast dish that combines tender, marinated chicken cooked in aromatic spices with flaky, golden-brown paranthas. The dish captures the essence of Hyderabadi cuisine with balanced spices and rich flavors, perfect for a family gathering or a leisurely morning meal. The chicken is slow-cooked to perfection, ensuring the juices and spices are sealed in, while the paranthas provide a delightful, crispy texture. A satisfying and wholesome meal, it pairs beautifully with a side of yogurt or fresh salad.

Ingredients

• - Chicken Breast
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 g Dahi
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• - Red Chilli Powder
• 50g Everest Garam Masala
• 100 g Coriander Powder
• 100G Oleo
• 200 ml Ghee
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera Powder
• 1 Kg Kissan Tomato Puree
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken thighs with yogurt, turmeric powder, red chili powder, coriander powder, and salt for 30 minutes to enhance flavor.
2. 2. Heat 1 tablespoon of vegetable oil in a pan and sauté the ginger-garlic paste, onions, and green chilies until the onions turn golden brown.
3. 3. Add the tomato puree to the pan and cook until the mixture thickens and the oil separates, then stir in the garam masala and cumin powder.
4. 4. Add the marinated chicken to the pan and cook on medium heat until the chicken is tender and fully coated with the spice mixture, approximately 20 minutes.
5. 5. Prepare the parantha dough by kneading whole wheat flour with a pinch of salt and water until smooth. Let it rest for 15 minutes.
6. 6. Divide the dough into small portions, roll them out into thin circles, and cook on a hot tawa or skillet with ghee until golden and crispy on both sides.
7. 7. Assemble the dish by placing the cooked chicken onto the paranthas and wrapping them tightly. Garnish with chopped coriander leaves and serve hot.