Craving something spicy and flavorful? Our Spicy Chicken Murtabak recipe is just what you need. This delicious stuffed pancake combines a savory chicken filling with a crispy, flaky exterior, making it a perfect meal for any time of the day. Follow our easy, step-by-step instructions to create this mouthwatering dish right in your own kitchen.
Ingredients
For the Dough:
- All-purpose flour (maida): 1 cup
- Warm milk: ¼ cup + 2 tbsp (adjust as needed for a smooth dough)
- Salt: to taste
- Oil: 2 tbsp + more for drizzling
For the Filling:
- Onion: 1, chopped
- Green chili: 3, chopped
- Crushed ginger garlic: 1 tbsp
- Chicken mince: 250 grams
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Black pepper powder: ½ tsp
- Garam masala powder: ½ tsp
- Lemon juice: 1 tbsp
- Coriander leaves: ¼ cup
- Mint leaves: 1 tbsp (optional)
- Tomato: 1, chopped
- Egg: 4
- Salt: to taste
- Oil: 2 tbsp
Instructions
Step 1: Prepare the Dough
- In a deep bowl, combine 1 cup of all-purpose flour and a pinch of salt. Add 2 tablespoons of oil and mix well.
- Gradually add ¼ cup + 2 tablespoons of warm milk, kneading until a smooth and soft dough forms. Cover the dough and let it rest for an hour.
Step 2: Prepare the Filling
- Heat 2 tablespoons of oil in a pan, add 1 chopped onion and a pinch of salt. Sauté until the onions are soft.
- Add 3 chopped green chilies and 1 tablespoon of crushed ginger garlic. Sauté until the raw smell disappears.
- Add 250 grams of chicken mince and cook over high heat for 3-4 minutes, stirring continuously.
- Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, ½ teaspoon of black pepper powder, and ½ teaspoon of garam masala powder. Cook until the raw smell of the spices disappears.
- Reduce the heat and cook for an additional 5-6 minutes until the chicken mince is completely cooked and the mixture is dry.
- Stir in 1 tablespoon of lemon juice, ¼ cup of chopped coriander leaves, and 1 tablespoon of mint leaves (optional). Remove from heat and let the mixture cool slightly.
- Once the mixture is warm, add 1 chopped tomato and 4 beaten eggs. Mix well to combine.
Step 3: Assemble the Murtabak
- Divide the dough into four equal balls.
- Take one dough ball and roll it out into a large, thin circle.
- Place ¼ of the filling in the center of the rolled dough. Fold the sides over the filling to form a rectangle.
- Heat a pan over low flame and drizzle with a little oil. Carefully place the prepared Murtabak onto the pan.
- Cook the Murtabak over low heat, turning it when it starts to change color. Drizzle more oil as needed until it is completely cooked.
- Transfer the cooked Murtabak to a serving plate.
Step 4: Serve
- Repeat the process with the remaining dough and filling.
- Serve the Murtabak hot, and enjoy your delicious, homemade spicy Chicken Murtabak!
Serving Suggestions
Serve your Spicy Chicken Murtabak hot with a side of tangy tamarind chutney or refreshing cucumber raita. This dish pairs perfectly with a hot cup of masala chai or a cool glass of mango lassi. Whether for a special brunch, a hearty dinner, or a snack to impress guests, this Murtabak will be a hit every time.
