Easy to make Chicken Cheese Paratha is one of the most favorite dish of people worldwide. After visit of Luke Damant to Pakistan, it has become his favorite dish too so We have decided to share our Chicken Cheese Paratha recipe with our viewers now in the Holy Month of Ramadan.
Recipe Video
Ingredients
For Dough
White Flour - 3 cups - Maida
Wheat Flour - 2 cups - Ata
Cooking Oil - 3 tbsp - Tael
Salt - 1 tbsp - Namak
For Filling Material
Boneless Chicken - 1 kg - Murgi Hadi k bagair
Mozzarella and Cheddar Cheese - 2 Packs Crushed
Mozzarella and Cheddar Cheese - 2 Packs Crushed
Green Chili - 1 pc - Sabaz Mirch
Ginger - 1 inch pc - Adrak
Garlic - 4 cloves - Lehsan
Black Pepper Powder - Half tea spoon - Kali Mirch Powder
Red Chili Powder - 1 pinch - Laal mirch Powder
Cumin Powder - 1 tsp - Zeera Powder
Salt - 1 tbsp - Namak
Blend of Spices - 1 pinch - Chaat Masala
Blend of Spices - 1 tsp - Garam Masala
Khushk Dhania - 1 tbsp - Dry Coriander
Flakes of Red Chili - 1 tbsp - Dadar Mirch
Cooking Oil - 7 tbsp - Tael
Ginger garlic paste - 1 tsp - Lehsan Adrak Paste
Spring Onions - Half Bowl - Hara Payaz
Making
DOUGH
Add White flour, Wheat Flour, Cooking oil and Salt in a bowl and mix them well. Now add water little by little and mix it well to knead the dough. Note that we will keep it a bit hard as shown in the video, We will not keep it soft as done for the other recipes.
after 3 to 5 minutes when you have completed the knead process, give dough rest for 20 minutes and your dough will be ready to use.
Filling Material
Add all the materials mentioned above in the chopper and chop them well except the powder / dry spices. We will add dry spices after the solid spices are mixed up well. Add the spices and run the chopper again for 3 to 4 minutes to every thing is mixed up well.
Take a cooking pot and add 7 tbsp oil in it and then Ginger Garlic paste. Wait until the color of the ginger garlic paste is changed. After the color is changed add spring onions in it and sauté for 2 to 3 minutes. Now lower the flame and add chicken and mix well with other ingredients. Cover the pot with a lid and keep for 5 minutes on low flame so the water inside it disperse.
Open the lid and you will find color of the chicken changed with water inside the pot. Dry the water. The trick to dry the water is just keep mixing the chicken. It take me 5 to 8 minutes to dry it.
When the chicken is dry, it is ready to get filled in the Paratha.
Cooking Paratha
First take two small doughs and put dry flour on them and flatten them in round shape with help of a roller pin. After that do oil brushing on it and sprinkle some dry flour over it. Now fold the flattened roti in to layers and then turn it to a dough again. Now flatten the layered dough. Please watch the video to understand this part as it is not possible to explain in words.
After the layered dough is flattened add chicken material in it along with the cheese. Now put the other flattened dough over it and press the sides so the filling does not comes out and gets locked inside. Carefully with lite hands Roll it with Roller Pin.
Now Put it on preheated fry pan. Keep the flame low. Cook one side and then change the side. When it is well cooked the whiteness of the Paratha will change in to a beautiful color. Now add Desi Ghee on the fry pan and cook it well. Now change to other side and cook it too.
You paratha is ready to serve. Enjoy.
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