Monday, November 22, 2010

Chicken Mince (Keema) Paratha


For Keema

2 pounds minced chicken
2 tablespoons yogurt
1 teaspoon curry powder
1 teaspoon salt
1 big onion - finely chopped
1 big tomato - finely chopped
1/2 cup chopped cilantro
9 cloves garlic - finely minced
1/2 inch ginger - finely minced
1 teaspoon garam masala powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1/4 cup oil

For Paratha

2 cups wheat flour
2 tablespoons oil
1/2 teaspoon salt
water to knead dough


Add yogurt and 1/2 teaspoon salt and curry powder and mix well with the chicken mince - let it marinate in this for atleast an hour.
Add salt and oil to the dough and just enough water to knead and make a pliable dough. Keep it covered for an hour. Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
In a karahi add oil. When it gets hot add the chopped onions and fry well till it turns a nice golden brown. Then add the tomatoes, cilantro, garlic and ginger and fry till the tamotes are soft and oil starts leaving the mixture on the side of the karahi. Add the chilli powder, turmeric powder and garam masala powder along with 1/2 teaspoon salt and mix well. To this mixture add the marinated chicken mince and keep stirring for 10 minutes. Cover and let the chicken cook for 10 minutes or untill its done. Check for seasoning and add salt or spices as per taste. Remove the cover and let any water thats formed get evaporated. Let the keema cool.
Take a small dough ball and roll it into a puri. Take a tablespoon of the keema and place it in between the rolled dough. Pull together the ends and seal on top like a bag. Then roll this together into a paratha/chappati to around 1/8" thickness.
Roast the paratha on a hot griddle with ghee/oil. Parathas are done when they are nice and golden on both sides.
Serve it with kheema/curds/raita.

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