Lachha Paratha With Chicken Handi Recipe

Indian cuisine · 563 calories

Lachha Paratha With Chicken Handi recipe

About this recipe

Lachha Paratha with Chicken Handi is a rich and indulgent dinner that combines crispy, flaky multi-layered Indian flatbreads with a creamy chicken curry. The handi-style preparation ensures the chicken is tender and infused with aromatic spices, while the medium spice level offers an inviting warmth without being overpowering. Perfect for a family meal, date night, or comforting dinner, this dish balances bold flavors with a street-style appeal, making it a crowd-pleaser. Its protein-packed profile supports body maintenance goals, and the recipe is tailored to avoid common allergens and dietary restrictions while delivering authentic Indian flavors.

Ingredients

  • - Thomas Ridley Fresh British Chicken Thighs
  • - Kerrymaid UHT Whipping Cream
  • - Amul Masti Dahi
  • - Frozen Shana Green Chilli 300g
  • - Lurpak Unsalted Butter
  • 100 G East End Ground Coriander
  • 200 G Authentic Greek Yogurt
  • 190G Natco Ginger Paste, 190G
  • 100 G Rajah Garam Masala
  • 1 Ltr Ktc Sunflower Oil
  • 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
  • - Jalpur Red Chilli Powder Fine
  • - Tata Salt
  • 100 G Trs Ground Cumin Jeera Powder
  • 400 g Trs Turmeric Powder 400G
  • 100G Gran Luchito Chipotle Chilli Paste

Instructions

  1. 1. In a bowl, marinate the chicken thighs with yogurt, ginger paste, green chili paste, turmeric, cumin, coriander, and red chili powder. Cover and let it rest for 30 minutes.
  2. 2. Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan or handi over medium heat. Add the marinated chicken and cook for 10 minutes, stirring occasionally.
  3. 3. Lower the heat, add the heavy cream, and sprinkle garam masala. Simmer for 15 minutes until the chicken is tender and the curry has thickened.
  4. 4. For the lachha paratha, combine the whole wheat flour, salt, and 1 tablespoon of melted butter in a bowl. Gradually add water to form a soft dough. Cover and let it rest for 20 minutes.
  5. 5. Divide the dough into equal portions, roll each into a thin circle, brush with melted butter, and fold into pleats. Roll the pleats into a spiral, flatten, and roll again into a circle.
  6. 6. Heat a skillet over medium heat and cook each paratha for 2-3 minutes per side, brushing with butter, until golden and flaky.
  7. 7. Serve the chicken handi hot with the freshly made lachha parathas.