PREPARATION

1. Heat 2 teaspoons oil in a heavy skillet, add 110 grams onions and stir. Add 1 teaspoon ginger garlic paste and saute till onions turns golden brown. 
2. Add 250 grams chicken keema, 1/4 teaspoon turmeric, 1 1/2 teaspoons red chili, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt and mix well. Cook until the chicken turns golden brown.
3. Add 1 tablespoon coriander leaves and mix again.
4. Set it aside to cool it off.

(For Paratha)
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 2 teaspoons oil, 250 milliliters water and knead it into a smooth soft dough.
2. Take a medium size ball from the dough. (see video)
3. Roll the ball into small circle.
4. Place few tablespoons of the chicken stuffing on the dough circle. Seal the edges completely so that chicken stuffing does not come out. 
5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha.
6. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
7. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 
8. Serve chicken paratha with pickle, ketchup or green chutney.