Prep all ingredients.

Mince the chicken in a food processor.

Preheat a pan with oil.

Saute onion and garlic until softened.

Add tomatoes and saute briefly.

Add turmeric powder, garam masala powder, red chilli powder, coriander powder, amchur powder, salt, and minced chicken.

Saute the chicken keema with spices and tomatoes until cooked.

Add chopped mint leaves and stir.

Check salt and spices, adjusting as needed.

In a bowl, add flour, salt, and water, kneading to form a soft dough.

Drizzle oil and knead again.

Divide the dough into 6-8 portions.

Dust a portion of dough in flour, flatten it, and roll into a 3-inch circle.

Place a portion of the chicken keema filling in the center.

Gather the sides of the dough to enclose the filling.

Remove any excess dough.

Press down the filled paratha dough.

Dust with flour and gently roll to desired thickness.

Repeat with remaining portions.

Preheat a skillet on medium heat and place the filled paratha.

Cook for 30-45 seconds, then flip.

Add ghee or oil and spread around.

Flip again to cook the oiled side.

Spread more ghee and press the paratha while cooking to ensure even cooking.

Flip several times until both sides are browned and crisp.

Transfer the cooked paratha to a plate.

Repeat the process with the remaining parathas.

Serve hot.