Lachha Paratha With Chicken Hyderabadi Recipe

About this recipe

Lachha Paratha with Chicken Hyderabadi is a delightful meal that combines flaky, buttery Indian flatbread with a rich and aromatic chicken curry. Perfect for a cozy dinner, this street-style dish is packed with balanced spices and tender chicken, making it a crowd pleaser and a great option for date nights or family meals. The medium spice level ensures the flavors are bold but not overpowering, offering a comforting and indulgent experience for meat lovers. This recipe is budget-friendly, easy to prepare, and guarantees satisfaction with every bite.

Ingredients

• 25G Natco Mint
• - Thomas Ridley Fresh British Chicken Thighs
• - Ktc Coconut Milk 400ml
• 100G Fresh Spices Fresh Small Green Chillies
• - Heera Chakki Atta
• - Milkfood Rich Desi Ghee
• - Jalpur Cumin Seeds
• 100 G Natco Paprika Powder
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Ground Ginger Catering Size
• 100 G East End Ground Coriander
• 50G Pepper Black Ground BWFO
• - Tata Salt
• 400 g Trs Turmeric Powder 400G
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Start by preparing the chicken curry. Cut the chicken thighs into bite-sized pieces and marinate them in lemon juice, turmeric powder, paprika, ground coriander, ground ginger, black pepper, and salt for 15 minutes.
2. 2. Heat 2 tablespoons of ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in the green chilies and cook for 1 minute.
3. 3. Add the marinated chicken to the pan and cook for 8-10 minutes until the chicken is browned and partially cooked.
4. 4. Pour in the coconut milk, reduce the heat to low-medium, and simmer the curry for 15-20 minutes until the chicken is tender and the sauce thickens. Stir periodically to prevent sticking.
5. 5. While the curry is cooking, prepare the lachha paratha dough by mixing the plain flour, whole wheat flour, 1/2 tsp salt, and 2 tbsp ghee. Gradually add water to form a smooth, pliable dough. Let it rest for 10 minutes.
6. 6. Divide the dough into small balls and roll them out into thin discs. Apply a thin layer of ghee on each disc, sprinkle a pinch of flour, and fold into a fan-like shape. Roll this folded dough into a spiral and flatten again into a disc.
7. 7. Heat a flat skillet or tawa over medium heat. Cook each paratha for 2-3 minutes per side, brushing with ghee, until golden brown and flaky.
8. 8. Garnish the chicken curry with chopped mint leaves and serve hot alongside the freshly made lachha parathas.