Take 1 cup warm water with yeast and 1 teaspoon sugar and mix.
Keep aside for 7-8 minutes to broom the yeast.
In a big mixing bowl mix together flour and salt.
Add the broomed yeast mixture to the flour and mix well using your fingers.
Make a soft dough using warm water. I use almost 1 cup of water.
Knead the dough well with stretch and fold method to make it soft and pliable.
Cover the dough and keep in a warm place for about 2 hours to double it's size.
Now for the stuffing slice the onions and red capsicum thinly.
Also slice the chicken thinly.
Marinate the chicken pieces for 15 minutes with ginger-garlic paste,salt, kashmiri chilli powder, lemon juice and soya sauce.
In a non stick pan heat 1/2 teaspoon olive oil and stir fry the chicken pieces in high heat for 3-4minutes.
Transfer to a plate and in the same pan heat 1/2 teaspoon of oil and fry the onions and capsicum till slightly soft.
When the dough becomes double in size transfer it in a working surface.
Punch the dough and divide it into 8 equal portions.
Take one portion and roll it to make a very thin round sheet. Make as thin as possible.
Take butter in a cup and melt it in microwave.
Brush melted butter on the sheet generously.
Shred the prepared chicken pieces and spread some over the butter layer along with onoion and capsicum.
Now start rolling the paratha from one side.
Roll completely to other side and make a long log.
Roll using your palm to make it longer and make a round disk by rolling from one end.Dust your working surface if necessary.
With a rolling pin roll it lightly to make a thick paratha.
Prick the paratha nicely with a fork so that it will not puff up while baking.Also brush with milk.
Place it in a lined baking tray.
Like this make another paratha and place it in a baking tray.
Pre heat oven ta 200 degree C for 10 minutes.
Bake them for about 20 minutes or until golden brown with both rods on.
Like the same procedure bake all the parathas.
They are very tasty and can be enjoyed just by brushing some butter on top.
