Ingredients

• 500 g - minced chicken
• 250 g - plain wheat flour
• 6 - green chillies
• 4 - tomatoes, chopped
• 10 - chopped cloves garlic
• 2.5 piece - ginger, crushed
• 4 tbsp - ghee
• 1 tsp - chilli powder
• 1 tsp - garam masala
• salt to taste
• a handful - chopped coriander leaves
• ghee for parathas
• 1.5 tsp - salt

How to Make Mughlai Chicken Parathas

• Heat ghee, and fry ginger and garlic.
• Put in minced chicken and simmer well.
• Stir in garam masala, salt and chilli powder.
• Add tomatoes and fry till tender, and ghee begins to separate.
• Add onions, green chillies and chopped coriander leaves.
• Set it aside to cool it off.
• For stuffing the parathas:
• First take 250 gms. of wheat flour. Rub in some ghee and 1.5 tsp. salt.
• Add some water to make a dough. Knead well till it is smooth and pliable.
• Roll it out with your hands into a long roll about 2 inches in diameter.
• Cut into pieces of equal size and flatten into a disc.
• Spread some chicken mixture one disc, top with another disc, seal the edges, flatten it out, and roll out with a rolling pin into a circle. Shallow fry on a tava till both sides are light brown. Serve with mutton curry.