Chicken Kothu Parotta Recipe
Chicken kothu parotta is a dish that is made from leftover parottas and chicken curry tossed with some veggies & spices. Follow our recipe step-by-step and enjoy!
Equipment
- Tawa
- Large Pan
- Spatula
Ingredients
- 5 Parottas
- 5 Leftover Chicken Pieces Large
- ½ Cup Of Leftover Chicken Curry
- 1 Onion Finely Chopped
- 1 Tomato Diced
- 1 tbsp Ginger & Garlic Paste
- ¼ tsp Of Turmeric Powder
- ½ tsp Of Chilli Powder
- ½ tsp Of Garam Masala
- 2 Green Chillies Finely Chopped
- Handful Of Fresh Coriander Leaves Finely Chopped
- 2 Eggs
- 1 tsp Fresh Lime Juice
- 1 or 2 tsp Fresh Lemon Juice
- Oil/Ghee As Required
- Salt To Taste
Instructions
- Heat a tawa and start roasting the parottas to make them crispy.
- Once they all become crispy, let them cool down a bit and then shred the parottas into small pieces.
- Also, shred the chicken pieces and set aside.
- In a large pan, add oil and let it heat for a while.
- Add the green chillies and onions. Sauté for a while, and then add the ginger & garlic paste. Give it a nice stir.
- Add the turmeric powder, chilli powder and garam masala. Make sure to mix everything properly and sauté until it starts to smell good.
- Put the diced tomatoes and stir. Cook until the tomatoes become soft.
- Add the eggs along with some salt (as required) to the pan and mix everything. Make sure the eggs are evenly distributed throughout the pan and are cooked completely.
- It's time to add the shredded parotta and combine well.
- Add the shredded chicken and then pour in the chicken curry. Stir well.
- Next, hold the spatula vertically and start mashing the chicken and its curry into the other ingredients for 3 to 4 minutes. This is an important step as this way, the parotta absorbs the flavours.
- Add the freshly squeezed lemon and lime juice and make that last stir to mix everything properly.
- For garnishing, sprinkle some fresh cilantro leaves and then serve the chicken kothu parotta with your favourite raita!
Notes
- You can even make this with chapatis. But try to use chapatis that are slightly thick.
- Chicken kothu parotta is customizable as different vegetables, paneer, mushrooms, tofu or meat can be added.
- You can make use of any curry masala powder to make a spicier version of this dish.
- Instead of using oil, make use of ghee or butter to enhance its flavours.
- To give it an Indo-Chinese twist, replace garam masala with soy sauce and chilli sauce.