Mughlai chicken paratha. Fajita Chicken Parcel Recipe With Switz Ramadan Special Recipes By Cook with Lubna. Mughlai chicken parathas is a non-vegetarian variant of Mughlai paratha.
Mughlai Chicken Parathas Recipe is a delicious recipe for chicken lovers. Prepared by CHITRA RAMACHANDRAN, A talented cook and a prolific writer, Chitra Ramachandran's recipes come with. Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that will have you licking the plate! You can cook Mughlai chicken paratha using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Mughlai chicken paratha
- Prepare of For dough.
- Prepare 1 cup of Maida.
- It's 1 pinch of baking powder.
- You need of Salt.
- You need of Oil.
- Prepare of Fir stuffing.
- It's 1 cup of Grated chicken.
- You need of Grated capsicum.
- Prepare of Grated carrot.
- Prepare of Grated cabbage.
- Prepare of Mozarrella cheese.
- It's of Soy sauce.
- It's of Black pepper.
Serve it with parathas, biryani or jeera rice, and feel free to substitute. Mughlai Chicken Parathas recipe: Try this Mughlai Chicken Parathas recipe, or contribute your own. First of all, heat ghee, fry ginger and garlic. Put in minced chicken and simmer well.
Mughlai chicken paratha instructions
- Prepare dough with above ingredients and keep it aside for 20mins.
- For stuffing take grated chicken,capsicum,carrot and cabbage ina a pan and saute for 2-3mins.then add black pepper powder salt and soy sauce and garlic chilly sauce and cook it for fem minutes.lastly add cheese..
- Then take the dough and make ite square shape and then add stuffing and fold it from four sides.
- Then fry it in a pan.
Mughlai Paratha is a mouthful paratha, stuffed with minced meat and egg. Now imagine my situation when I got ambitious and planned to prepare stuffed paratha. Read them and learn how to make Mughlai chicken. Chicken breasts are one of the most nutritious part of the bird's body. Chicken breasts served in the form of the tangy tikka not only nourishes the.