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Chicken Parantha
Lunch • India
How to Make Chicken Parantha (Traditional & Healthy Version)
Chicken Parantha is a beloved North Indian flatbread, stuffed with a spiced chicken filling and cooked on a hot tawa until golden brown. This dish hails from Punjab and is a favorite during lunch hours, especially in Punjabi households and dhabas. The combination of soft whole wheat atta dough and juicy, protein-rich chicken makes it both hearty and satisfying. Chicken Parantha is often enjoyed with dahi (yogurt), fresh salad, or tangy achaar (pickle), making it a wholesome and balanced meal. Traditionally, Chicken Parantha is served during special occasions and festivals like Lohri and Baisakhi, symbolizing abundance and celebration. The use of Indian spices such as garam masala, green chilies, and coriander leaves gives it an aromatic and robust flavor profile that appeals to all age groups. Its versatility allows for various adaptations to suit different dietary needs, while still preserving the authentic Indian taste. Whether you’re looking for a high-protein lunch or a festive treat, Chicken Parantha is a perfect addition to your Indian meal repertoire.
Ingredients(for 1 medium parantha with chicken filling (approx. 150g each))
- 1 cup Whole wheat atta (flour) (gehun ka atta)
- 150 grams Boneless chicken breast (finely chopped or minced)
- 1 small Onion (finely chopped)
- 1 Green chili (finely chopped) - optional
- 2 tbsp Fresh coriander leaves (hara dhania, chopped)
- 1 tsp Ginger garlic paste (adrak-lahsun paste)
- 1/2 tsp Red chili powder (lal mirch powder)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Garam masala powder
- to taste Salt (namak)
- 2 tbsp Low-fat curd (dahi (for dough)) - optional
- 2 tsp Cooking oil (preferably mustard oil or sunflower oil)
Instructions
- 1
In a large bowl, mix whole wheat atta, a pinch of salt, and optional low-fat curd. Gradually add water and knead into a soft, pliable dough. Cover and set aside for 10 minutes.
10 minutes
Adding curd makes the dough softer and more flavorful.
- 2
Heat 1 tsp oil in a pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and green chili, cook until onions turn translucent.
3 minutes
Sauté on medium flame to avoid burning spices.
- 3
Add minced chicken, turmeric, red chili powder, salt, and garam masala. Cook on medium heat till chicken is fully cooked and mixture is dry. Add chopped coriander and mix well. Cool the filling.
7 minutes
Ensure the filling is dry to prevent paranthas from tearing.
- 4
Divide dough into equal balls. Roll out each ball into a small disc. Place 2 tbsp of chicken filling in the center. Gather edges and seal to form a ball.
5 minutes
Seal edges well to prevent filling from leaking.
Why This Dish is Healthy
This Chicken Parantha recipe is a healthy choice due to its use of lean chicken and whole wheat atta, which lowers overall glycemic load and supports stable blood sugar levels. Minimal oil and optional curd in the dough enhance digestibility. Packed with protein and fiber, it keeps you full longer, making it ideal for weight management and active lifestyles. Homemade preparation allows you to control the quality and quantity of ingredients.
Chicken Parantha is a nutrient-rich dish, offering a good balance of protein, complex carbohydrates, and healthy fats. The use of whole wheat atta provides dietary fiber, B vitamins, and minerals like magnesium and iron. Lean chicken adds high-quality protein essential for muscle repair and growth. Spices like turmeric and coriander offer antioxidants and anti-inflammatory benefits, supporting overall wellness. A moderate amount of oil keeps the dish light yet flavorful.
Pro Tips
- 💡Tip 1: Make sure the chicken filling is completely cool and dry before stuffing to prevent soggy paranthas.
- 💡Tip 2: Use freshly ground spices for a more aromatic and flavorful filling.
- 💡Tip 3: Apply only a light layer of oil to keep paranthas crisp yet healthy.
Storage & Serving
Store leftover Chicken Paranthas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing as it may affect texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
