Chicken Patties with Frozen Paratha – Crispy Outside, Juicy Inside

This chicken patties recipe is the kind of snack that sneaks up on you. One minute you’re just “testing” the filling, and the next thing you know, you’ve eaten half of it before the patties even hit the oven. I’ve been there. More than once.

I still remember the first time I made these in my own kitchen. It was a rainy afternoon, I was craving something warm and savory, and I had a pack of frozen parathas in the freezer just begging to be used. So I thought, why not turn them into the crispiest, juiciest little parcels of chicken goodness? Fifteen minutes later, my kitchen smelled like pure comfort.

What I love most is how approachable they are. The filling comes together in one pan, the paratha makes the perfect flaky wrap, and the end result… well, it’s a bite of soft, creamy chicken inside a golden crust that shatters ever so slightly when you take a bite. Trust me, once you make them, you’ll understand why I keep a stash in my freezer at all times.

And just between us, if you plan on serving these at a get-together, make a double batch. The first tray will be gone before you can even put it on the table.

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WHY YOU WILL LOVE THIS RECIPE

• Crispy, flaky perfection – The frozen paratha bakes up with that irresistible golden crunch, while the inside stays soft and rich with flavor. I swear it’s one of those textures you just can’t stop craving.
• Juicy, flavorful filling – The chicken stays moist thanks to the creamy, spiced sauce that wraps around every shred. Each bite has a mix of tender meat and just the right pop of seasoning.
• Surprisingly easy to make – Everything for the filling cooks in one pan, and the assembly is a breeze. Once you’ve done it once, you’ll have it down for life.
• Perfect for any occasion – I’ve served these for iftar, as a tea-time snack, and even at casual dinners with friends. They always disappear before I can blink.
• Freezer-friendly for busy days – Make a batch, freeze them, and you’ll have an instant snack ready whenever the mood strikes. That’s my kind of kitchen magic.

INGREDIENTS FOR CHICKEN PATTIES

For the filling

• 2 tablespoons butter
• 1 small onion, chopped
• 1 teaspoon garlic, crushed
• 2 tablespoons all-purpose flour
• ½ teaspoon white pepper powder
• 1 teaspoon red chili flakes (or to taste)
• ½ teaspoon black pepper powder
• ½ teaspoon salt (or to taste)
• ½ teaspoon garam masala powder
• 1 cup milk
• ¼ cup capsicum (bell pepper), chopped
• 1–2 tablespoons fresh coriander, chopped
• 250 grams boiled and shredded chicken

For assembly

• Frozen plain parathas (halal-certified brand)
• 1 egg, beaten

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STEP BY STEP INSTRUCTIONS

• STEP 1) In a wok, melt butter, add onion, and cook until soft and translucent.
• STEP 2) Stir in garlic, flour, white pepper, red chili, black pepper, salt, and garam masala, then cook for 1 minute.
• STEP 3) Pour in milk, stir until smooth, and cook 2–3 minutes until thickened.
• STEP 4) Mix in capsicum, coriander, and shredded chicken, cook 2 minutes, then let the filling cool.
• STEP 5) Cut each paratha into four parts, brush edges with egg, add filling, top with another paratha piece, seal with a fork, and brush with egg.
• STEP 6) Place on a baking tray lined with parchment, bake at 180°C (350°F) for about 25 minutes until golden.

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EXPERT COOKING TIPS

• Let the filling cool completely. If you try to assemble the patties while the filling is still hot, the steam will make the paratha soggy and harder to seal.
• Don’t skip the egg wash. It not only helps seal the edges but also gives the patties that beautiful golden color in the oven.
• Work with cold parathas. If they thaw too much before you cut and fill them, they can become sticky and tear easily. Keep them chilled until you’re ready to assemble.
• Use a fork to press firmly. A light press won’t be enough to seal the layers, and you’ll risk the filling leaking out during baking.

RECIPE FAQ

MAKE-AHEAD AND STORAGE TIPS

• Freeze before baking. Assemble the patties and place them on a baking sheet in a single layer. Once they’re frozen solid, transfer them to a freezer-safe bag. This way, you can bake them straight from the freezer whenever the craving hits.
• Store baked leftovers in the fridge. Pop them in an airtight container, and they’ll keep for up to 3 days. A quick reheat in the oven will bring back that crispiness.
• Reheat without drying out. If you’re using the microwave, wrap the patties loosely in a paper towel to help keep the moisture in, but honestly, the oven is the best way to keep them crispy.

PERFECT PAIRINGS FOR CHICKEN PATTIES

• Mint chutney. That fresh, herby kick cuts through the richness of the patties and makes every bite pop.
• Garlic mayo. Creamy, garlicky, and just a little tangy, it’s my go-to dip when I want something indulgent.
• Hot chai. There’s something magical about biting into a warm, crispy patty and then sipping a spiced cup of tea. Perfect for a rainy day.
• Simple side salad. A fresh cucumber and tomato salad balances out the heavier flavors and adds a refreshing crunch.

And there you have it, a tray of chicken patties with frozen paratha that are crisp, flaky, and filled with creamy, spiced chicken. I love making these because they’re just as perfect for a quick snack as they are for impressing guests, and honestly, there’s something so satisfying about pulling them out of the oven and watching everyone dive in. If you try them, don’t be surprised if they become a regular in your kitchen too.