Friday 25 March 2016

Chicken Paratha Wraps with Pink Chilli Onions.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The perfect bank holiday brunch.
I am so excited to share this recipe with you guys - we made it on Tuesday for lunch and it was so good.

I had taken chicken mince out of the freezer the night before (trying to be more organized!) in order to shoot this recipe for you guys. But then as Tuesday wore on, I just could not be bothered. I wanted to cook something easier but still satisfying. Then I remembered this recipe
We first made them back in December on a day when the power decided to go out. They hit the spot and I knew that you guys would love them. I mean, what's not to like? Chicken paratha wraps with pink chilli onions!

These wraps are another spin on a kathi roll and I guarantee you'll enjoy them. The juiciest chicken is cooked with lime juice and plenty of spices before being wrapped in (frozen!!) parathas. The parathas have a coriander omelette cooked into them which ticks all those breakfast boxes. To finish things off, the wraps are piled high with a tangle of the pinkest chilli onions. Have a great bank holiday weekend!

Chicken Wraps, previously: chicken twister wraps // cheesy chicken tandoori wraps // hoisin chicken wraps with sweetcorn + cucumber salsa // more chicken wraps here!

A Simple List of Ingredients:

For the Chicken:
1. Dried Red Chilli Flakes
2. Garam Masala
3. Ground Coriander
4. Salt
5. Chaat Masala
6. Lime Juice
7. Garlic
8. Green Chillies
9. Chicken Mince
10. Fresh Coriander (unpictured but I used it)
11. Vegetable Oil (again unpictured but used)

For the Pink Chilli Onions:

1. Red Onion
2. Green Chilli
3. Lime Juice
4. Salt
5. Distilled Malt Vinegar
6. Fresh Coriander

For the Parathas:

1. Frozen Parathas
2. Eggs
3. Fresh Coriander
4. Salt
5. Vegetable Oil (unpictured but used)

Bismillah, let's begin!

Our first task is to marinate the chicken so grab a bowl and let's go!

We will be using dried red chilli flakes, garam masala, ground coriander, salt and chaat masala.

Into your bowl, measure out:
1/2 teaspoon Dried Red Chilli Flakes
1/2 teaspoon Garam Masala
1 teaspoon Ground Coriander
1 teaspoon Salt
1/2 teaspoon Chaat Masala

Give them a quick mix.

Then squeeze in the Juice of 1 Lime.

Next, peel 4 Garlic Cloves.

Crush them and add to the bowl. I used a garlic press but you can also use a pestle and mortar or finely chop with a knife.

Once all the garlic is in ...

... time for the green chillies. I used 2 Green Chillies - feel free to use the thin ones too!

Give them a fine chop - you may remove the seeds too, if you prefer.

Add to the bowl.

Give everything a stir and our marinade is done!

Time for the chicken! I used chicken mince - you may also use lamb mince or even chicken breast, cut into small pieces.

To my bowl, I added 500 grams (1 pound) Chicken Mince.

Give the chicken a really good stir then set aside for 15 minutes to let all the flavours mingle!

While the chicken marinades, we can get on with pickling our red onion. It's the easiest thing in the world and will turn the onion the most beautiful pink colour.

To begin, take 1 Red Onion, peeled. Slice it into thin half-moons.

Break the onion up into thin-ish strips and place into a bowl.

Add 1 Green Chilli, finely diced.

Squeeze in the Juice of 1 Lime.

And, throw in 1/2 teaspoon Salt.

Give everything a good stir.

Then, with the back of a spoon, press the onions down.

And, take Distilled Malt Vinegar. In the past, I have also used white wine vinegar. Any clear vinegar will do.

Pour in the vinegar to just cover the onions.

Press with the back of a spoon again.

Set them aside until needed. The vinegar and lime juice will soften the onion and turn them a beautiful pink. The longer you leave them, the pinker they become!

While the onions pickle, let's cook our marinated chicken. Heat a few teaspoons of Vegetable Oil in a frying pan over a medium heat.

Once the oil is hot, add in the chicken.

Break it up with a wooden spoon.

Stir-fry until the chicken loses its pink colour.

Then, turn the heat right down and simmer the chicken for 15 minutes or until it is fully cooked.

Once cooked, uncover the pan.

Do you see the liquid in the pan? We don't want that in our chicken as it will make our wraps soggy.

So, turn the heat right up and stir-fry to completely dry out the liquid.

When you push the wooden spoon through the mixture, there should be no liquid in the pan.

When you're happy with the mixture, throw in a handful of Fresh Coriander, chopped.

Stir in the coriander and remove the chicken from the heat.

So, our onions are pickling and our chicken is cooked. Time to prepare our parathas.

Here, I made enough for 3 wraps but the chicken mixture makes enough for 6. I have included the amounts of 6 wraps here. Does that make sense? So, we will need 6 Frozen Parathas.

Take 4 large Eggs.

Add Salt, to taste and a handful of Fresh Coriander, chopped.

Give it a good beat with a fork.

To cook, take a frying pan and place over a medium heat. I used a crepe pan which was very busy that day.

Place the frozen paratha onto the hot pan.

Add a little oil to cook.

Cook according to packet instructions. We just flipped it a few times until crisp, golden and puffy.

Once the paratha is fully cooked, pour on about a tablespoon of the beaten egg onto one side.

Spread out with the back of a spoon.

Then, carefully flip over.

All we have to do now is cook the raw egg.

Which takes about a minute or so.

Once cooked, remove from the heat.

And, continue to cook the rest of the parathas in the same way.

It's time to serve so let's give our onions a stir.
This was about 45 minutes pickling and look at the colour. These onions went even pinker after I left them in the fridge overnight.

Finish the onions off with a handful of Fresh Coriander, chopped.

Stir and the onions are done!

The chicken is done, onions are ready, those parathas look amazing, and I have some lime wedges, fresh coriander and chaat masala on standby. Let's wrap!

Make the wraps any way you wish - I just piled each paratha high with the juicy chicken.

On went some of the onions - without the liquid!

Sprinkle over a little chaat masala and fresh coriander.

Serve with a few lime wedges on the side!

All that's left to do now is literally wrap them up and enjoy!

I hope you love these wraps as much as we did - be sure to share your pictures with me!

Full Written Recipe:

Chicken Paratha Wraps with Pink Chilli Onions.

Prep Time: About 45 minutes including marinading and pickling.
Cook Time: About 25 minutes.
Serves: Makes 6 wraps.


For the Chicken
½ teaspoon Dried Red Chilli Flakes
½ teaspoon Garam Masala
1 teaspoon Ground Coriander
1 teaspoon Salt
½ teaspoon Chaat Masala
Juice of 1 Lime
4 Garlic Cloves, peeled and crushed
2 Green Chillies, finely sliced
500 grams (1 pound) Chicken Mince
Vegetable Oil, to cook
Handful Fresh Coriander, chopped

For the Pink Chilli Onions
1 Red Onion, peeled and thinly sliced into half-moons
1 Green Chilli, finely diced
Juice of 1 Lime
½ teaspoon Salt
Distilled Malt Vinegar / White Wine Vinegar, as needed
Handful Fresh Coriander, chopped

For the Parathas
6 Frozen Parathas
4 large Eggs
Salt, to taste
Handful Fresh Coriander, chopped
Vegetable Oil, to cook

To Serve
Chaat Masala
Lime Wedges


To marinade the chicken, place the chilli flakes, garam masala, ground coriander, salt, chaat masala, lime juice, crushed garlic and chopped chilli in a bowl and mix well. Add the chicken mince and mix well again. Cover and leave to marinade for 15 minutes.

To pickle the red onion, place the onion, green chilli, lime juice and salt in a bowl. Stir and then pour in enough vinegar to cover the onions. Set aside until needed – the longer they sit, the pinker and softer they’ll be.

To cook the chicken, heat a little vegetable oil in a frying pan over medium heat. Add the chicken and stir-fry until it has lost its pink colour. Then, cover and simmer on low for 15 minutes or until fully cooked through.
Once cooked, uncover and dry out any excess liquid over a high heat. Stir in the fresh coriander and remove from the heat.

To cook the parathas, heat a frying pan over medium heat and add a little oil. Cook the paratha according to packet instructions until golden brown on both sides.
Beat the eggs, fresh coriander and salt.
Add a tablespoon of the egg to one side of the paratha and spread with the back of a spoon. Then carefully, flip over. Cook the paratha until the egg is fully cooked then remove from the heat.
Continue with the remaining parathas.

To assemble the wraps, stir the fresh coriander into the pickled onions. Add some chicken to each paratha, top with pickled onions and a sprinkle of chaat masala. Serve with lime wedges to squeeze. Wrap and enjoy!

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Keep me in your duas please, and enjoy your wraps,


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