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+ servings

Kizhi Parotta

Prep Time 15 mins
Cook Time 40 mins
Course Main Dish
Cuisine Kerala
Servings 2 People


For the Ground Masala

  • 10 Nos. Shallots
  • 6 Nos. Garlic
  • 1 piece Ginger small
  • 2 Nos. Green chilly
  • 1 tsp Fennel seeds
  • 1/4 tsp Turmeric powder
  • 3/4 tbsp Chilly powder
  • 1&1/2 tbsp Coriander powder
  • 1/4 tsp Garam masala
  • 2 tbsp oil

For chicken curry

  • 1/2 kg Chicken
  • 2 Nos. Onion
  • 1 No. Tomato large
  • As required salt
  • Few Coriander leaves chopped
  • 1 tbsp oil


  • Heat oil in a pan and add all the ingredients under the Header 'For the ground masala'. Saute for 7-8 minutes in low flame.
  • Then remove it from the pan and let it cool.
  • Grind it to a fine paste. Keep it aside.
  • Heat 1 tbsp oil in the same pan and saute onion and tomato for 10 minutes on low flame.
  • Add ground onion masala paste and chicken pieces. Add salt to taste. Pour 1/2 cup hot water and mix it well. Cover and cook for 20-25 minutes in low to medium heat.
  • Stir occasionally until the curry is thick to desired consistency. Then add some chopped coriander leaves and turn off the flame.
  • Heat a banana leaf in low flame for few seconds.Then place one parotta, pour chicken curry to cover it.
  • Now layer it with another parotta.
  • Fold the banana leaf all the sides and tie it with the thread.
  • Steam cook it for 10 minutes.
  • Remove and Enjoy!!


You can visit this link Pottalam Chicken Biriyani. You can also visit this link Mutta Kizhi.
Tried this recipe?Let us know how it was!