Chicken Kothu Parotta

Chicken Kothu Parotta is a popular street food in South-India. It is made with parotta, a soft, crispy, and layered flat bread, and left over chicken curry.

Chicken Kothu Parotta actually means shredded or minced parotta. It is very easy to make and I would call it bachelor food. My husband taught me how to make chicken kothu parotta, and hence, I should say that I borrowed his recipe :-). He used to make this dish when he lived with his friends before our marriage. He is the one who makes this dish now at home, and I help him chopping tomatoes and onions etc. Cooking together is a lot of fun!

Here is a video of how kothu parotta is made in one of the famous restaurants in Madurai, Tamil Nadu, India. I linked this video here because it shows how parotta is made from scratch and then, how kothu parotta is made the traditional way. Making parottas is an art by itself. The person who makes the parotta in restaurants is called ‘Parotta Master’. It requires a special skill, for fanning and rolling the parotta dough, and then later on, mincing and beating the kothu parotta. It is just so much fun to watch.

How to make Chicken Kothu Parotta?

Making parotta (the flat bread) from scratch is a very tedious and long process. I always use store bought parotta to make Kothu Parotta. I make chicken kothu parotta when there is left over chicken curry. For chicken curry recipes, click here.

I begin by toasting the parottas and shredding them into small pieces. The next step is to heat oil in a large pan ; add curry leaves and onions, sauté until golden brown. Next add ginger-garlic paste and green chilis, sauté for a minute or so. Now add chili powder, garam masala, and turmeric powder, mix everything. Sauté the onions with the masala powders until the raw smell of masalas dissipates. Next add the diced tomatoes and sauté until they are soft.

Now add two eggs to the pan along with salt and stir everything quickly (just like how you make scrambled eggs) so that the eggs get distributed evenly. When the eggs have completely cooked, add the shredded parotta to the pan. Give it all a good stir before adding both shredded chicken and chicken curry to the pan. Now comes the fun part! Hold your spatula upright and begin mincing and beating the contents of the pan for at least 3 minutes. This step helps the parotta to absorb the flavors of the chicken curry and chicken pieces.

Serving suggestions

You can simply serve Chicken Kothu Parotta with a side of onion raitha. it can also be served with chicken curry.

Directions with pictures

1.Toast the parotta on a tawa and until its crispy

2. Shred the parotta into small bite sized pieces

3. Also shred the left over chicken pieces

4. Heat oil in a large pan

5.Add curry leaves onions and sauté until golden brown

6. Now add finely chopped green chilis and sauté for a few seconds

7. Next, add the ginger-garlic paste and give it a good stir

8. Now add chili powder, garam masala, and turmeric powder

9. Mix everything together and sauté until the raw smell of the masalas dissipates

10. Add the diced tomatoes and stir everything

11. Once the tomatoes are soft, add two eggs and salt to pan, and stir everything

12. Make sure the eggs are distributed evenly throughout the pan and are completely cooked

13. Now add the shredded parotta to the pan and mix everything

14. Next add the shredded chicken and the left over chicken curry

15. Now hold you spatula vertically and begin mashing and mincing the chicken and chicken curry into the other ingredients in the pan for at least 2-3 minutes. This step helps the parotta to absorb the flavors of the chicken curry and chicken pieces

16. Now add freshly squeezed lemon juice and give everything a good stir

17. Garnish with with fresh cilantro leaves and serve with onion raitha

Click here for more chicken recipes.