In a bowl, mix 300 grams of whole wheat flour, a pinch of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 20 minutes.

In a pan, heat 2 tablespoons of oil. Add 1 finely chopped onion and sauté until golden brown. Add 1 teaspoon of ginger-garlic paste and cook for 2 minutes.

Add 250 grams of minced chicken, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and salt to taste. Cook the chicken until it is fully cooked and the spices are well-blended. Add chopped coriander leaves and mix well. Let the chicken filling cool down.

Divide the dough into equal-sized balls. Roll out each ball into a small circle, place a portion of the chicken filling in the center, and fold the edges to seal the filling inside. Gently roll out the stuffed dough into a paratha.

Heat a tawa or griddle over medium heat. Cook the paratha on both sides until golden brown, applying a little oil or ghee on each side.

Serve the chicken paratha hot with yogurt, pickle, or your favorite chutney.