Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup yogurt
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp chopped cilantro
- Oil for frying
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a dry pan, roast the cumin seeds, mustard seeds, fennel seeds, coriander seeds, and black peppercorns until fragrant. Let cool and grind to a fine powder.
2. In a bowl, mix the chicken with the ground spice powder, turmeric powder, red chili powder, garam masala powder, salt, and chopped cilantro. Let marinate for at least 30 minutes.
3. In a separate bowl, mix the flour, water, yogurt, and oil to make a soft dough. Knead for a few minutes until smooth. Cover and let rest for 30 minutes.
4. Divide the dough into 8 equal portions and roll each into a ball.
5. Take one ball of dough and roll it out into a circle. Place a spoonful of the marinated chicken in the center and fold the edges of the dough over the chicken to form a ball. Roll out the ball into a circle again, being careful not to let the chicken filling spill out.
6. Heat a griddle or non-stick pan over medium heat. Place the paratha on the griddle and cook until golden brown on both sides, about 2-3 minutes per side. Brush with oil as needed.
7. Repeat with the remaining dough and chicken filling.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 parathas
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 34g
Protein: 16g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- All-purpose flour can be substituted with whole wheat flour.
- Yogurt can be substituted with sour cream or buttermilk.
Variations:
- Add chopped onions and tomatoes to the chicken filling for extra flavor.
- Add grated cheese to the chicken filling for a cheesy twist.
- Use leftover cooked chicken instead of raw chicken for a quicker preparation.
Tips and tricks:
- Make sure the chicken is well-marinated for maximum flavor.
- Use a non-stick pan or griddle to prevent sticking.
- Brush the paratha with oil while cooking for a crispy texture.
Storage instructions:
Leftover parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the parathas in a toaster oven or on a griddle until heated through.
Presentation ideas:
Serve the parathas on a platter with a side of raita or chutney.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a cold glass of lassi or masala chai.
Suggested side dishes:
Serve with a side of vegetable curry or dal.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the paratha is sticking to the pan, brush with more oil.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken Chettinad is a popular dish from the Chettinad region of Tamil Nadu, India. It is known for its spicy and flavorful taste.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with a side of raita or chutney.
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Region: Indian