Chicken Egg Parantha Recipe

Chicken Egg Parantha:

The Chicken Egg Parantha is an enticing culinary masterpiece that brilliantly captures the essence of fusion cuisine. This delectable delicacy blends the rich and savoury flavour of spiced chicken with the healthy richness of eggs, all wrapped in layers of perfectly cooked, flaky paranthas. This delectable delicacy, which originated in the Indian subcontinent, has now gained global acclaim for its unique balance of ingredients and ability to delight even the most discerning palates. In this essay, we’ll look into the history, preparation, and delectable experience of eating Chicken Egg Parantha.

A Brief History:

The Chicken Egg Parantha has its origins in the different culinary traditions of the Indian subcontinent. For generations, paranthas, a form of unleavened flatbread, have been a staple in the region. They were traditionally made with wheat flour and ghee (clarified butter), giving them a healthful and substantial alternative for any meal.

As trade and cultural connections expanded, many influences from various locations influenced the evolution of culinary practises. The combination of spices and cooking techniques resulted in the development of dishes that are now beloved around the world, and the Chicken Egg Parantha is a classic example of this culinary fusion.


Creating the Chicken Egg Parantha requires a careful balance of ingredients and techniques to achieve the perfect blend of flavors. The process typically involves two primary components: the chicken filling and the parantha dough.

  1. Chicken Filling: To prepare the savory chicken filling, boneless chicken pieces are marinated with an array of spices, including cumin, coriander, turmeric, chili, and garam masala. The chicken is then cooked until tender and succulent, allowing the spices to infuse their flavors into the meat.
  2. Parantha Dough: The parantha dough is made by combining wheat flour, water, and a pinch of salt. This mixture is kneaded until smooth and left to rest, allowing the gluten to develop and the dough to become pliable. The Chicken Egg Parantha is traditionally cooked on a flat, hot griddle or tawa. A small amount of ghee or oil is applied to the surface, and the rolled parantha is placed on it. As the parantha cooks, the egg and chicken filling create a sumptuous blend of flavors, while the outer layers develop a crispy and golden texture.

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