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
Step-by-step instructions
Step 1 · In a large bowl
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.
Step 2 · Heat 1 tsp oil in a pan
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.
Step 3 · Add minced chicken
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.
Step 4 · Divide dough into equal balls
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.
Step 5 · Gently roll the stuffed ball into a 6-inch parantha using a rolling...
Gently roll the stuffed ball into a 6-inch parantha using a rolling pin (belan), dusting with flour as needed.
Step 6 · Heat a tawa on medium heat
Heat a tawa on medium heat. Place the parantha and cook for 1 minute. Flip, apply a few drops of oil, and cook both sides until golden brown spots appear.
Step 7 · Repeat for remaining dough and filling
Repeat for remaining dough and filling. Serve hot with dahi, salad, or achaar.
Why this recipe 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.
A note on tradition
Chicken Parantha holds a special place in North Indian and Punjabi cuisine, often relished during harvest festivals like Lohri and Baisakhi. It is a popular choice in Punjabi dhabas and home kitchens for its comforting taste and hearty nature. Traditionally, paranthas are enjoyed with family and friends, symbolizing warmth and togetherness during festive gatherings or leisurely weekend lunches.