Skip to main content
Unreel Recipes
cooking · Recipe

Chicken Aloo Paratha

From a video by Ruby Ka Kitchen · 11 min watch

Spiced chicken and potato filling wrapped in whole wheat paratha dough and cooked until crispy. The filling is boiled then hand-mashed with aromatics and spices for a chatpata flavor.

Chicken Aloo Paratha
Source video — Ruby Ka Kitchen on YouTube
From the creator
Ruby Ka Kitchen
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hour 15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~8 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 8 servings
  • ½ kg potato, cut into large chunks
  • ½ kg chicken breast, breast
  • 1 tsp red chili powder
  • 1 tsp salt
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon crushed red chili
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon roasted coriander powder
  • 2 tsp amchur powder
  • 1 tsp chaat masala
  • ½ tsp black pepper powder
  • ½ tsp kasuri methi
  • onion, finely sliced
  • 1 handful cilantro
  • green chili, chopped
  • ½ tsp salt
  • 4 cups wheat flour, for dough
  • oil, to taste

Preparation

  1. Step 1
    Place the cut potatoes and chicken breast in a pot. Add red chili powder, salt, ginger paste, garlic paste, and 2 cups water. Stir to combine.
  2. Step 2
    Add 2 tablespoons lemon juice, cover the pot, and bring to a boil. Reduce to medium heat and cook for 15-20 minutes until the moisture has almost evaporated and the potatoes are soft and breaking apart.
  3. Step 3
    Turn off the heat, transfer the mixture to a bowl, and let it cool slightly.
  4. Step 4
    Mash the cooled mixture lightly with a tool or by hand to shred the chicken and break up the potatoes.
  5. Step 5
    Add crushed red chili, roasted cumin powder, roasted coriander powder, amchur powder, chaat masala, black pepper powder, kasuri methi, finely sliced onion, a handful of cilantro, and chopped green chili. Mix thoroughly by hand (wear gloves if desired). Adjust salt to taste.
  6. Step 6
    Divide the filling into balls of desired size for stuffing.
  7. Step 7
    Prepare a simple wheat flour dough using 4 cups wheat flour and water as needed (standard roti consistency).
  8. Step 8
    Dust the work surface and rolling pin with dry flour. Roll a portion of dough into a small circle, place a filling ball in the center, gather the edges to seal, and gently roll out into a paratha of desired thickness. Some cracking is normal and adds texture when the potatoes are hand-broken rather than grated.
  9. Step 9
    Heat a tawa over medium flame. Place the paratha on the hot tawa and cook for about 30 seconds on the first side. Flip, brush with oil (or ghee or butter), flip again, and brush the second side with oil. Cook until both sides are golden and crispy, repeating for all parathas.
  10. Step 10
    Serve the hot parathas plain, with yogurt, or with pickle.

Notes