In a mixing bowl, take 250 grams of chicken (boneless, cut in small pieces), 2 tbsp of curd, 1 tbsp of ginger-garlic paste, 1 tsp of chili flakes, 1 tsp of salt, ½ tsp of cumin powder (roasted), ¼ tsp of black pepper powder, 1 tsp of chaat masala powder, and ½ tsp of garam masala powder. Mix them all nicely with your hand, cover the bowl, and keep it aside for about 10 minutes to marinate properly.

Next, in a separate bowl, take 1 cup of wheat flour (atta), 1 cup of refined wheat flour (maida), 1 tsp of salt, 2 tbsp of ghee (clarified butter), ½ tsp of chili flakes, and 1 tbsp of coriander leaves (finely chopped). Mix them all nicely first and then add water gradually as required to make a soft dough. Cover the bowl and set it aside for about 5 minutes to set properly.

Now, to make the stuffing, heat 2 tbsp of cooking oil in a frying pan on a medium flame. When the oil is hot, turn the flame to low, add the marinated chicken mixture, mix it nicely, cover it and let it cook for about 7 to 8 minutes. Then, cook it for another 5 minutes on a medium flame until it becomes dry, as shown in the image below. Check the doneness of the chicken by breaking them with the spatula. Switch off the flame to let it cool down a bit.

Now, transfer it to a mixer and make a coarse paste.

Transfer the chicken to a plate or the frying pan and add 1 piece of green chili, a small piece of onion, and ½ cup of coriander leaves, all finely chopped, and mix them gently with the chicken as shown in the image below.

Now, make medium-sized dough balls and keep them on a plate.

Roll each to make a paratha, put about 2 tbsp of the chicken mixture in the middle.

Close the sides to make a square box-like shape as shown in the image.

Flatten it to a larger size and put it on a preheated tawa. Let it fry for less than a minute on a medium flame and then flip it.

Put cooking oil or ghee as required to fry both sides of the paratha nicely. Flip it a couple of times and press the sides continuously as shown in the image below. Transfer them onto a plate when done. Make all the parathas in the same way.

Your tasty and crispy homemade chicken parathas are now ready to enjoy. Serve them on a plate with tomato ketchup.