Multi-Layered Chicken Mughlai Paratha

Ingredients

• 2 cups g All-purpose flour
• 4 tbsp Ghee or melted butter
• 3/4 cup Warm milk
• 1 tsp Salt
• 300 g g Ground chicken
• 1 Onion
• 1 tbsp Ginger-garlic paste
• 1 Green chili(optional)
• 2 Eggs
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 2 tbsp Cilantro
• 4 tbsp Oil for pan-frying

Instructions

1. 1

   Make the dough: mix flour, salt, 1 tbsp ghee, and warm milk; knead 10 minutes into a soft dough, cover, and rest 30 minutes.

2. 2

   Prepare the filling: sauté onion, ginger-garlic paste, and green chili in 1 tbsp ghee for 5 minutes; add ground chicken, spices, and salt; cook 10 minutes until done, stir in cilantro, and cool completely.

3. 3

   Beat the eggs and set aside.

4. 4

   Divide dough into 4 balls; roll each thin, brush with ghee, and laminate by pleating and stretching the dough into a multi-layered sheet.

5. 5

   Place chicken filling on the dough, pour 1/2 beaten egg over it, fold edges to seal into a square parcel.

6. 6

   Heat oil in a pan over medium heat; fry each paratha 4-5 minutes per side, pressing gently, until golden, crisp, and the egg inside is fully cooked.

7. 7

   Rest 5 minutes, cut, and serve hot.