Chicken Kothu Parotta

Ingredients

• - 500g shredded chicken with parotta
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare parotta: Take 4-5 cooked flaky parottas. Shred them into small irregular pieces by hand — do not cut with a knife for authentic texture.
2. Marinate and cook chicken: Cut 200g boneless chicken into small pieces. Marinate with half tsp turmeric, half tsp red chilli powder and salt. Stir-fry in 1 tbsp oil on high heat 5-6 minutes until cooked. Shred into small pieces.
3. Beat eggs: Beat 2-3 eggs with a pinch of salt and pepper.
4. Heat iron tawa: Heat a flat iron tawa on very high heat. Add 3 tbsp oil — kothu parotta is made on very high heat for a smoky flavour.
5. Fry onion and chillies: Add 1 finely chopped onion and 3 slit green chillies. Fry 3 minutes on high heat.
6. Add tomato and chicken: Add 2 finely chopped tomatoes and the shredded cooked chicken. Toss on high heat 3 minutes.
7. Add eggs: Pour beaten eggs over everything. Stir and fold continuously until eggs set.
8. Add shredded parotta: Add the shredded parotta pieces. Using two flat spatulas, chop and fold everything together vigorously on high heat 4-5 minutes.
9. Season and finish: Add salt, half tsp garam masala and 1 tsp red chilli powder. Toss vigorously until everything is combined and slightly charred.
10. Serve: Adjust salt. Chicken kothu parotta should be slightly charred with a smoky aroma from the high heat. Serve with raita and brinjal chutney.