Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Heat 1 tablespoon oil in a non-stick pan. Add ginger-garlic paste and sauté for ½ a minute.
Add carom seeds, garam masala powder, mix well and add chicken mince. Mix well and cook for 2 minutes.
Add chopped mint leaves and mix well. Add salt and mix well. Cook till fully done and remove from heat and set aside to cool.
Combine refined flour, 1½ cups water, 1 tablespoon oil and salt in a bowl. Mix well and knead into a soft dough.
Divide dough into 8 equal portions and roll out each into a medium size disc dusting with flour.
Heat oil on non-stick tawa.
Place a disc on a worktop. Put spoonful of chicken mixture on it and spread all over. Apply little oil on another disc and place on it. Press the corners and seal. Make other paranthas in a similar way.
Place parantha on the tawa and shallow-fry till evenly golden from both the sides.
Cut into triangles and place on a serving plate. Garnish with chopped mint leaves and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.