How to make Chicken Moghlai Parantha - SK Khazana -

Paranthas stuffed with a spicy chicken mince mixture and shallow-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Stuffing (स्टफिंग ), Chicken mince (चिकन कीमा)

Cuisine : Indian

Course : Breads

You can also find more Breads recipes like Vegetable Parantha Hot Cross Buns Jalapeno Corn Bread Ragi Roti

Chicken Moghlai Parantha - SK Khazana

Chicken Moghlai Parantha - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Moghlai Parantha - SK Khazana Recipe

  • Stuffing

  • Chicken mince 250 grams

  • Oil 2 tablespoons

  • Green chillies chopped 4

  • Onions finely chopped 1/2 cup + tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Chaat masala 1 pinch

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Lemon juice 1/2 tablespoon

  • Eggs 2

  • Dough

  • Refined flour 1 1/2 cups

  • Baking soda 1 pinch

  • Salt to taste

  • Yogurt 2 tablespoons

  • Oil 3 tablespo to shallow fry

  • Onion rings to serve

  • Lemon wedges to serve

  • Green chutney to serve


Step 1

Heat oil in a non-stick pan, adogud 2 green chillies, 1 medium chopped onion, and sauté till golden brown. Add ginger-garlic paste and mix well.

Step 2

Add chicken mince, mix well and sauté on high heat for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, chaat masala powder, 1 tbsp coriander and 1 tbsp fresh mint and mix well. Cook on high heat till the mixture is dry.

Step 3

Switch off the heat and add lemon juice, remaining coriander and remaining mint leaves, mix well and let the mixture to cool.

Step 4

In a stand mixer with hook attachment, add refined flour, baking soda, salt, yogurt and 2 tbsps oil and switch the mixer on. Add sufficient water little at a time, to make soft dough.

Step 5

Place the dough onto a worktop, drizzle 1 tbsp oil and knead well till oil is well incorporated. Transfer the dough into a bowl and drizzle a little oil, cover with damp muslin cloth and set aside for 30 minutes.

Step 6

Meanwhile, break eggs in a bowl, add salt, remaining onion, cooked chicken mixture and remaining green chillies, mix well with a fork.

Step 7

Divide the dough into equal portions. Drizzle a little oil on worktop, keep a dough portion on it roll into a thin parantha. Place a portion of the stuffing in the middle and bring the sides to the centre to make a parcel.

Step 8

Heat sufficient oil in a non-stick pan, place the parantha in it and shallow-fry on low heat, turning sides, till golden and crisp on both sides. Similarly make remaining paranthas.

Step 9

Cut each parantha into smaller pieces and serve hot with onion rings, lemon wedges, and green chutney.

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MasterChef Sanjeev Kapoor

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 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.