Chicken Mughlai Paratha – Spicy Potato Curry (Indian Bread with Egg and Chicken Filling)


‘Mughlai Paratha’ or ‘Moglai Porota’ (As we actually pronounce in Bengali) brings back my college days memories when we used to hop around New Market area with friends, watching movies and then having ‘Moglai Porota’ at Anadi Cabin. It was not just a food but rather a ritual for many more like me who used to grow up listening from their parents about the mouth watering taste of that particular food joint. Recently I visited once but the taste is not at all closely resembled that we used to taste before.

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Sometime I make this ‘Mughlai Paratha’ at home too. Recently I made it with chicken and egg stuffing. And to accompany it prepared Kosha Kosha Jhal Aloor Torkari which every time I cook Baba says I’m the best. So here goes the recipe ……


For Spicy Potato Curry:
  • 3 (Large-cut into cubes) Potato
  • ½ cup Onion – (Finely chopped)
  • 1 Tbsp Ginger Paste
  • 1 tsp Garlic – (Chopped)
  • 2 Dry Whole Red Chilli
  • 2 Bay Leaf
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • ½ tsp Garam Masala Powder
  • To taste Salt
  • 4 Tbsps Mustard Oil
For Dry Masala Powder:
  • ½ tsp Cumin Seeds
  • ½ tsp Coriander Seeds
  • ¼ tsp Fennel Seeds
  • ¼ tsp Fenugreek Seeds
For Chicken Filling:
  • 300 gms Minced Chicken
  • 2 (Chopped) Onion
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 (Chopped) Tomato
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 2 tsps Chopped Green Chilli
  • 1 tsp Garam Masala Powder
  • A handful Chopped Coriander
  • 2 Tbsps Oil
  • To taste Salt
For Dough:
  • 400 gms All Purpose Flour
  • 3 – 4 Tbsps Oil
  • 1 tsp Salt
For Making Paratha:
  • 8 Egg
  • Onion – Chopped
  • Green Chilli – Chopped
  • Coriander – Chopped
  • Oil – For frying the paratha


  1. For making the chicken filling:
    To start off with first make the chicken filling. Heat oil in a pan. Add chopped onion and sauté till translucent.
  2. Next add ginger paste and garlic paste. Sauté till oil separates.
  3. Next add chopped tomato and sauté for few minutes.
  4. Now add minced chicken and dry masalas. Add salt and cook on low flame till chicken is done.
  5. Remove from heat and add chopped coriander and green chilli and keep aside.
  6. For kneading the dough:
    In a large mixing bowl mix in flour, salt and oil.
  7. Now adding little water at a time knead the dough. Cover and let it rest for 30 minutes.
  8. For Spicy Potato Curry:
    Heat oil in a kadai or wok and temper the oil with bay leaf and red chilli.
  9. Now add chopped onion and sauté till translucent.
  10. Next add ginger paste and chopped garlic and sauté well.
  11. Now add cubed potato, salt, turmeric powder and chilli powder. Mix very well.
  12. In a separate pan dry roast mentioned under for dry masala and grind them in coarse powder.
  13. Add this roasted powder masala and garam masala powder in the kadai and sauté very well.
  14. Now add a little water, cover and cook till the potatoes are done.
  15. For making the Paratha:
    Knead the dough once again and divide the dough into 8 to 10 small balls.
  16. Beat the eggs in a large bowl adding salt.
  17. Roll the dough into a large thin disk adding some oil.
  18. Now spread some chicken filling on the middle of the disk.
  19. Add one big ladle full of beaten egg on it.
  20. Sprinkle some more chopped onion, coriander and green chilli.
  21. Now gently fold the sides by overlapping each other so that the egg stuffing in the center gets covered. It will look like a rectangular parcel.
  22. Heat enough oil in a deep frying pan and carefully place the envelope in. Fry on medium heat turning sides from time to time till both the sides turn light brown. Remove from oil and place on a kitchen paper.
  23. Serve hot with Spicy potato curry, onion-cucumber salad and tomato ketchup.



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