Egg Chicken Mughlai Paratha

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Egg Chicken Mughlai Paratha. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Egg Chicken Mughlai Paratha is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look wonderful. Egg Chicken Mughlai Paratha is something that I have loved my whole life.

Many things affect the quality of taste from Egg Chicken Mughlai Paratha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Chicken Mughlai Paratha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Egg Chicken Mughlai Paratha is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Egg Chicken Mughlai Paratha estimated approx 1 hour. Prep Ti.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Egg Chicken Mughlai Paratha using 25 ingredients and 9 steps. Here is how you cook that.

One of the most popular & delectable Kolkata Street Food DELISH that can be served both as in the Lunch or Dinner Platters or even as the heavy Evening Snacks-
Try this out yourselves to get the real taste of it 👍🏻

FYI: If you visit Kolkata & don’t try this delicacy out therein, you’d truly miss out on an important food chapter of the very ‘Kolkata Street Foods’ !!!

#cc2022
#week3
#Snacks_Recipes
#CookSnapChallenge

Ingredients and spices that need to be Take to make Egg Chicken Mughlai Paratha:

1. 1.5 Cups For the Porota Dough Maida/All purpose flour
2. 1/2 tsp Salt
3. 4 tbsps Cooking Oil: Any Neutral Veg Oil- Moiyan/Veg Shortening
4. 1/2 Cup or As Required Water: Lukewarm/RT
5. For the Chicken Fillings:
6. 250 gms Chicken Keema (That’s what, I personally do prefer)
7. To Taste Salt
8. 1.5 tbsps (3 G) Paste
9. 1/4 Cup Tomato Purée
10. 2.5 tbsps Onion Paste
11. 1 tsp Red Chilli Powder
12. 1/2 tsp Turmeric
13. 1 tsp Shahi Garam Masala Powder
14. 1/2 tsp Roasted Cumins Powder: Optional
15. 1-2 For the Paratha Filling: Egg/s
16. 1/2 tsp or To Taste Salt
17. 2 tbsps Fresh Coriander Leaves: Finely Chopped
18. 1 Onion: Small- Finely Chopped
19. 2-3 Fresh Green Chillies: Finely Chopped
20. 1 tsp Shahi Garam Masala Powder
21. 1/2 tsp Maggi Tastemaker: Any- Optional
22. 1/2 tsp Roasted Cumins Powder
23. 1 tsp (2 G) Paste
24. 1 tbsp Fresh Coriander Leaves: Finely Chopped
25. As Required Cooking Oil & Ghee: Both Mixed Together- To Fry the

Steps to make to make Egg Chicken Mughlai Paratha

1. Firstly, in a mixing bowl: Add in all the aforementioned ingredients for the Porota Dough, mix everything well together nicely when dry- Due the Veg. Shortening, it should resemble the wet sand like texture & that’s how it should be- Then, gradually pour in the required amount of water to form a firm yet a soft & pliable dough- Apply some more oil to it from its top, to retain sufficient moisture in it- Cover it to rest for about 30-45 mins.
2. Next is to prepare our Chicken Fillings: Heat up a frying pan/wok/kadhai- Add in some oil to it & throw in it the onion paste, sauté until translucent & lightly browned, in goes the 3G Paste- Continue sautéing until the raw smell goes off & the oil surfaces upto the pan, then goes in the tomato purée & some salt in it, stirring continues until again when, the oil starts surfacing upto the pan
3. Add in all the dry Masalas to it now with some splashes of warm water to ensure it’s well sautéed for sometime more- Once done, finally add in the garam masala powder, mix everything well together until nicely combined and well incorporated- Turn off the flame & Covering the pan, let it rest & cool down slightly
4. Further, we now need to prepare the Porota dough filling both these prepared chicken & eggs fillers- For that, add in another mixing bowl- The eggs, some salt, black peppers & rest all other ingredients aforesaid- Then break the eggs to it & mix everything well together until nicely combined and well blended- Cover this too now
5. Finally, post the given the resting time to the kneaded dough- Uncover & knead it well enough for another a couple of mins time- Divide it into double the sizes than what we usually do it for our normal Parathas- Gently dust the rolling surface with some dry/lose maida- Roll it out into comparatively much bigger sizes than that of any normal Paratha sizes & try to give it a Square shape instead of the usual Round one ☝️
6. Now, fill each of such Porotas with the prepared egg-chicken filling (the measurements given to fill in one Porota only)- As many quantities you’re preparing, every time you need to fill into each of the Porotas with the sane given measurements for it
7. Once nicely filled in: Brush lightly some water on its four sides well & fold it nicely & neatly to a large square shape- Brushing of the water to its sides ensure its proper lock sealing at its 4 sides, so that it doesn’t open up while frying & the fillings don’t come out of it
8. Now, time to fry them nicely until evenly golden browned on its both the sides- I personally prefer shallow frying them- however, traditionally it’s deep fried- You can take your own call at it- Fry each one of them similarly & strain them well to place on the kitchen towel to soak its excess oil-
   FYI: To give it exactly the street-side looks, one can very well divide the entire big Porota (that’s how one size is prepared) into 4-6 pieces depending on the size of the Porota
9. For me manageable is what I’ve prepared & I usually prefer dividing it into 4 halves (as is seen in the pics)-
   It’s best served hot with Dry Aloo ki Sabji, Green Salads, Tomato Ketchup & also separately with the Dry Chicken/Mutton Kosha, like I’ve prepared it the other day…
   Enjoy this DELISH with the same alongside your favourite hot cuppa (any)

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