Chicken Moghlai Parantha - SK Khazana

Ingredients list for Chicken Moghlai Parantha - SK Khazana

• Stuffing
• 250 grams Chicken mince
• 2 tablespoons Oil
• 4 Green chillies chopped
• 1/2 cup + tablespoons Onions finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 1/2 teaspoons Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 1 pinch Chaat masala
• 2 tablespoons Fresh coriander leaves chopped
• 2 tablespoons Fresh mint leaves chopped
• 1/2 tablespoon Lemon juice
• 2 Eggs
• Dough
• 1 1/2 cups Refined flour
• 1 pinch Baking soda
• to taste Salt
• 2 tablespoons Yogurt
• 3 tablespo to shallow fry Oil
• to serve Onion rings
• to serve Lemon wedges
• to serve Green chutney

Method

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.
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.
3. Switch off the heat and add lemon juice, remaining coriander and remaining mint leaves, mix well and let the mixture to cool.
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.
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.
6. Meanwhile, break eggs in a bowl, add salt, remaining onion, cooked chicken mixture and remaining green chillies, mix well with a fork.
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.
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.
9. Cut each parantha into smaller pieces and serve hot with onion rings, lemon wedges, and green chutney.