This is probably the best way to infuse chicken in your Paratha. Try this "Chicken layered Paratha" with this great new method. Freeze to fix a quick breakfast any day. #HappyCookingToYou Written Recipe: http://bit.ly/2DaLSinVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.Chicken layered paratha Makes: 6Recipe in EnglishIngredients:-Lal mirch powder (Red chili powder) 2tsp-Haldee (Turmeric powder) ¼ tsp -Zeera (Cumin) roasted and crushed 1 tsp -Namak (Salt) 1 & ½ tsp-Lemon juice 2 tbs-Dahi (Yogurt) 2 tbs-Adraz lehsan paste (Ginger garlic paste) 1 tbs-Chicken fillets 250 gms-Cooking oil for frying-Hari mirch (Green chili) 1 large-Hara dhania (Green coriander) 2 tbs-Aata (dough) 2 cups-Dry flour as needed-Cooking oil as neededDirections:-In a bowl add red chili powder, turmeric powder, roasted and crushed cumin, salt, lemon juice, yogurt, ginger garlic paste and mix well, then add chicken fillets, coat well and leave to marinate.-Heat cooking oil and fry the marinated fillets for 5 minutes each side, then add remaining marinade, fry until dry and leave to cool down.-In a chopper add green chilies, green coriander and fried chicken and chop properly until coarsely ground.-On a flat surface, spread dry flour and roll the paratha dough in a big rectangle then spread cooking oil, flour and chicken filling on it.-Now fold the dough in a manner that one side overlaps the other and a long rectangle forms. Remove any air bubbles. -Now roll out the rectangle placing it horizontally, repeat the filling process and fold again. -Press the dough, spread dry flour and give rest for 5 minutes.-Now roll the dough and spread cooking oil and roll it in like cinnamon rolls. -Cut slices, spread one slice and place 2 more slices on top in the same way applying oil on top of each. Make dough balls this way which you can put in a zip-lock bag and reserve for later use. Can be stored upto 1-2 weeks. -Flatten a dough ball with the help of hands and fry it in heated cooking oil until cooked from both the sides. Urdu Ajza:-Lal mirch powder (Red chili powder) 1 tsp-Haldee (Turmeric powder) ¼ tsp -Zeera (Cumin) roasted and crushed ½ tsp -Namak (Salt) 1 tsp-Lemon juice 2 tbs-Dahi (Yogurt) 2 tbs-Adraz lehsan paste (Ginger garlic paste) 1 ½ tsp-Chicken fillet 250 gms-Cooking oil for frying-Hari mirch (Green chili) 1 large-Hara dhania (Green coriander) 2 tbs-Aata (dough) 2 cups-Dry flour as needed-Cooking oil as neededDirections:-Aek bowl main lal mirch powder, haldee powder, roasted aur crushed zeera, namak, lemon juice, dahi aur adrak lehsan paste daal kar achay se mix karlen aur usmain chicken fillets daal kar achay se coat karke marinate kar len.-Marinated chicken ki dono sides ko 5 minutes k liye pakayen aur baki mixture daal kar dry hone tak fry karlen aur phir thanda hone k liye side par rakh den.-Ab aek chopper main hari mirch, hara dhania aur fried chicken chop karlen coarsely grind hone tak.-Aek flat surface par dry flour laga kar dough ko roll out karlen aur uspe oil, dry flour aur chicken laga kar fold kar len is tarah k overlap hojaye aur long rectangle ban jaye. -Usko horizontal rakh k straight roll Karen aur phir oil, flour aur chicken laga kar dobara fold karlen. Ab isko press Karen aur dry flour laga kar 5 minutes rest den.-Ab dough ko roll karke cinnamon rolls ki tarah roll bana len aur slices kaat len, ab 3 slices ko thora sa spread karke unpe oil laga kar aek doosre k uper rakh den jese 3 slices ka aek dough ball bane. Ap inko zip-lock bag main rakh kar 1-2 weeks tak refrigerator main store karsakte main-Ab dough ball ko hath se round spread karlen aur parathe ko garam griddle pe oil laga kar fry karlen.
