Chicken Kothu Chapati

This has turned to be our favourite recipe for quite sometime now😊 Whenever I have leftover chapati’s or leftover dough in refrigerator, I end up making kothu chapati in just 20 to 30 minutes. This time, I had chicken too and here comes Chicken Kothu Chapati!!

Thoothukudi is very famous for parotta’s and kothu parotta is the most popular street food there. As most of the people turned into health freek nowadays, kothu chapati is the best option to balance the taste of kothu parotta at home.

Chicken kothu chapati is as delicious as it is comforting and it works well as a filling meal anytime at any part of the day. The perfect combination of aromatic spices cooked along with chicken and chapati will leave you dtooling for sure!!

Without much delay, let’s check the recipe of this tastiest, perfect chicken kothu chapati.

A must try recipe❤


  • Chicken breast- 350 gms. ( Clean and Chop it into very small pieces)
  • Chapati- 8
  • Egg- 3
  • Onion- 2, medium sized (very finely chopped to make 2 cups)
  • Tomato- 2, medium sized ( finely chopped to make 1 cup)
  • Ginger garlic paste- 1 tbsp
  • Green chilli- 2 ( slit lengthwise)
  • Curry leaves- 1 sprig
  • Red chilli powder with coriander powder mix- 2 tsp
  • Cumin seeds powder- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Pepper powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Cinnamon- 1 inch
  • Cloves- 2
  • Cardamom pods- 2
  • Salt- as needed
  • Coriander leaves- 3 tbsp.


Clean the chicken well and Chop it into very small pieces.

If you do not have leftover chapati, make the chapati before starting to make masala.
Heat 2 tbsp of oil in a pan. Add cinnamon, cloves, cardamom pods, green chillies and curry leaves.
Add the finely chopped onions and let them turn translucent.
Meanwhile, chop the chapati’s to very small pieces as shown above.
Once the onions turn translucent, add ginger garlic paste and saute till the raw smell of ginger garlic goes away. In the mean time, onions will turn golden brown.
Then add all the masalas- Red chilli powder with coriander powder mix, cumin seeds powder, garam masala, turmeric powder, pepper powder and salt.  Saute them for some seconds without getting them burnt. Keep the flame in low now.
Now add the finely chopped tomatoes.  Turn the flame to medium now.
Saute till the tomatoes turn soft.
Once tomatoes are soft, masalas are mixed well add the chicken pieces.
Mix it well with masala and cook till the chicken is cooked well. It will start to leave some water now. Let the chicken get mixed up with masalas.
Once chicken is mixed up well with masala, create a hole in the center. Add one tbsp of oil.
Add 3 eggs now. Leave the eggs for a minute. Do not burn them. Scramble them after a minute along with chicken.
Check for the salt now.

Now add the chopped chapati pieces in low to medium flame.
Mix everything together uniformly. Let it be in flame for 3 to 4 more minutes. Stir now and then, roast it well so that chapati’s are mixed up with masala.
Garnish with coriander leaves.
Mix everything together. Switch off the flame now.


  • Use sesame oil for good taste.
  • You can add one more tsp of red chilli powder with coriander powder mix if you want it to be more spicy.
  • If you want the scrambled eggs to be in bigger pieces, scramble the eggs separately and then add to the chicken.