चिकन पुदीना परांठा | Chicken Pudina Parantha | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Chicken parantha flavoured with mint leaves is going to be your next favourite meal for sure.

CHICKEN PUDINA PARANTHA

Ingredients

2 cups chicken mince
¼ cup chopped fresh mint leaves
1 tsp dried mint leaves
2 tsps oil
½ tsp cumin seeds
1 medium onion, chopped
1 inch ginger, chopped
8-10 garlic cloves, chopped
2-3 green chillies, chopped
Salt to taste
½ tsp red chilli powder
1 tsp coriander powder
2 tsps Tata Sampann Chicken Masala
2 tbsps chopped fresh coriander
3 tbsps chopped fresh mint
1 tsp dried mint leaves
A generous pinch of chaat masala
Readymade dough made with 2 cups whole wheat flour
Ghee for cooking
Pickle to serve
Raita to serve

Method

1. Heat oil in a nonstick kadai. Add cumin seeds and once they start to change the colour, add onions and sauté till translucent.
2. Add ginger, garlic, green chillies and sauté for a few seconds.
3. Add chicken mince and sauté on high heat for 1 minute.
4. Add salt, red chilli powder, coriander powder, Tata Sampann Chilli powder and mix well.
5. Add coriander, 2 tbsps mint leaves and mix well. Continue to cook for 4-5 minutes on medium heat.
6. Transfer in a mixing bowl, add dried mint leaves, remaining fresh mint leaves, chaat masala and mix well. Allow to cool.
7. Divide the dough into equal portions and roll into balls. Flatten each ball and roll into a thick disk.
8. Place a generous portion of stuffing in the centre and gather the edges, seal the edges, dust some more flour and roll into a thick parantha.
9. Heat a nonstick tawa and place the prepared parantha over it. Cook on medium heat till underside is golden brown. Flip and cook till other side is also golden brown.
10. Drizzle ghee and cook on both the sides till done.
11. Serve hot with pickle and raita.

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