There’s something irresistible about the golden crunch of a Chicken Murtabak, especially when filled with fragrant spices and tender chicken. I was introduced to this delightful dish at a bustling night market, where vendors expertly folded roti around savory fillings, creating a symphony of flavors in every bite. After trying a few variations, I decided it was time to recreate that experience at home.
This Chicken Murtabak recipe is not just easy to make but also incredibly satisfying, perfect for when you’re looking to break away from the usual dinner routine. With just a handful of ingredients, including tender minced chicken, aromatic spices, and warm, flaky roti, you can whip up a versatile dish that’ll be a hit at any dinner table. Pair it with some mint raita or your favorite dipping sauce for an extraordinary homemade meal that rivals fast food any day. Get ready to savor the magic of Murtabak in your very own kitchen!
Why is Chicken Murtabak a Must-Try?
Irresistible Flavor: The blend of spices and juicy chicken creates a taste explosion that’ll excite your palate.
Quick and Easy: With a prep time of just 15 minutes, you can enjoy a homemade meal in under 40 minutes!
Versatile Filling: Customize with your favorite veggies or cheeses for a unique twist.
Crowd Pleaser: Perfect for family dinners or gatherings, everyone will love their own delectable square.
Conveniently Portable: Ideal for meal prep or picnics, these tasty morsels are easy to take on the go.
Don’t forget to serve your Chicken Murtabak with a refreshing mint raita for that ultimate flavor experience.
Chicken Murtabak Ingredients
For the Filling
• Cooked minced chicken or ground chicken – A delicious base that brings hearty protein to the dish.
• Small onion, finely chopped – Adds sweetness and depth to the flavor.
• Garlic cloves, minced – Offers an aromatic kick that enhances the overall taste.
• Curry powder – Brings the characteristic warmth and spice to your Chicken Murtabak.
• Cumin – Adds an earthy, nutty flavor that complements the other spices.
• Coriander – Boosts the taste with bright citrusy notes.
• Turmeric – Imparts a beautiful golden color and a slight earthiness.
• Salt – Essential for enhancing all the flavors in the filling.
• Black pepper – Adds a gentle kick to elevate your dish.
• Mozzarella, shredded (optional) – For an extra creamy texture if desired.
• Eggs, lightly beaten – Binds the filling together and adds richness.
• Cilantro, chopped – Freshens up the filling with a burst of herbal flavor.
For Assembly
• Large roti or paratha – The perfect outer layer to encase your flavorful filling.
• Butter or oil for frying – Creates a crispy, golden exterior that’s impossible to resist.
Now that you have all the essential Chicken Murtabak ingredients ready, let’s jump into making this delightful dish that brings joy with every bite!
How to Make Chicken Murtabak
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Heat the Oil: In a pan over medium heat, add a splash of oil and let it warm up, filling your kitchen with delightful aromas. Then, toss in the finely chopped onions and minced garlic, sautéing until they’re soft and translucent—about 3-4 minutes.
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Cook the Filling: Stir in the cooked minced chicken along with the curry powder, cumin, coriander, turmeric, salt, and black pepper. Cook this fragrant mixture for another 3-4 minutes, allowing the spices to mingle wonderfully.
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Prepare the Cool Mixture: Remove the pan from heat and let the filling cool slightly. Once cooled, mix together the lightly beaten eggs, mozzarella, and chopped cilantro for a creamy, herby blend.
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Assemble the Murtabak: Take one large roti or paratha and lay it flat on a clean surface. Add a generous scoop of the flavorful filling in the center.
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Fold Neatly: Gently fold the sides of the roti over the filling, forming a neat square or rectangle. This creates a lovely little pocket for all that delicious goodness!
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Fry to Perfection: In another pan, heat butter or oil over medium heat. Carefully place the murtabak seam side down, cooking each side for 3-4 minutes until it’s golden brown and delightfully crispy.
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Slice and Serve: Allow the murtabak to cool slightly, then slice into squares or triangles. Serve with your favorite mint raita, chili sauce, or a good old ketchup for dipping.
Optional: Garnish with extra cilantro for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Murtabak are perfect for busy home cooks looking to save time! You can prepare the filling (cooked minced chicken, spices, eggs, and cilantro) up to 24 hours in advance by storing it in an airtight container in the refrigerator. When ready to enjoy, simply reheat the filling in a pan for a few minutes to ensure it’s warmed through. Meanwhile, you can also fold the roti or paratha around the filling, but it’s best to keep them separate until you’re ready to fry. This way, your murtabak will be just as crispy and delicious when served. With these simple make-ahead steps, you can enjoy a homemade meal with minimal effort on busy weeknights!
Expert Tips for Chicken Murtabak
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Perfectly Cooked Chicken: Ensure your minced chicken is cooked through before adding it to the spices. Undercooked chicken can lead to food safety issues.
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Right Spice Balance: Don’t skip on the spices! They are key to a flavorful Chicken Murtabak. Taste and adjust as necessary—add a pinch more if needed!
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Chill Before Frying: Allow the filling to cool slightly before assembling. This prevents the roti from becoming soggy and helps maintain that crispy outer layer.
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Oil Temperature: Make sure your frying oil is hot enough before adding the murtabak. If it’s too cool, your dish may turn out greasy instead of golden brown.
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Fold Firmly: Remember to seal the edges well when folding the roti. This ensures that the filling doesn’t spill out during frying, keeping every bite delightful.
Give these tips a try to elevate your Chicken Murtabak experience and enjoy the fruits of your labor!
How to Store and Freeze Chicken Murtabak
Fridge: Store leftover Chicken Murtabak in an airtight container for up to 3 days. Reheat on a skillet for crispy edges or in the microwave for a quick fix.
Freezer: For longer storage, wrap individual murtabak tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Allow to thaw in the fridge before reheating.
Reheating: To restore the crispy texture, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes. Avoid using the microwave if you prefer a crunchy exterior!
Assembly Tip: Consider freezing them before frying for fresh murtabak at a moment’s notice. Simply cook from frozen, adjusting the frying time as needed!
Chicken Murtabak Variations
Feel free to make this delightful dish your own with these tasty twists that will delight every palate!
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Veggie-Packed: Add finely chopped bell peppers, carrots, or spinach to the filling for a nutritious boost and vibrant color. The more, the merrier with these nutritious benefits!
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Cheese Lover’s Delight: Swap mozzarella for feta or add a mix of your favorite cheeses for a creamy, savory filling that creates a gooey experience in every bite.
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Spice it Up: Incorporate chopped green chilies or a sprinkle of cayenne pepper for an extra kick that spices things up beautifully. Turn your meal into a bold flavor adventure!
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Herb-Infused: Add fresh herbs like mint or parsley into the filling for a refreshing burst of flavor. It will elevate the taste and give your murtabak a bright and lively character.
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Meat Medley: Combine cooked minced chicken with other proteins like turkey, beef, or even shrimp for a mixed meat experience that’s sure to impress. Think of it as a savory, protein-packed treasure!
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Nutty Crunch: Include toasted peanuts or crushed cashews in the filling for added texture and a delightful crunch that complements the softness of the murtabak.
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Gluten-Free Option: Use gluten-free flatbreads or wraps instead of roti or paratha to make this delicious dish accessible for those with dietary restrictions. Enjoy without compromise!
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Sweet Twist: For a unique dessert, fill the roti with a mixture of sweetened cream cheese, chocolate chips, and bananas before frying for an indulgent treat that’s hard to resist. Sweeten your evenings with this fun twist!
Experiment with these variations to create your personalized Chicken Murtabak masterpiece!
What to Serve with Chicken Murtabak?
Discover the perfect accompaniments that will elevate your Chicken Murtabak experience to a whole new level.
- Mint Raita: A refreshing yogurt dip that cools the palate and complements the spices beautifully.
- Chili Sauce: Adds a delightful kick that contrasts perfectly with the savory filling, making each bite exciting.
- Coconut Rice: The subtle sweetness of coconut enhances the meal, providing a lovely balance to the savory flavors.
For a crunchy texture, consider serving with a simple Cucumber Salad. The crisp veggies and fresh herbs provide a bright, zesty contrast to the rich murtabak.
- Mashed Potatoes: Creamy and comforting, these fluffy potatoes provide a lovely, smooth contrast to the crispy roti shell and hearty filling.
- Sweet Lassi: This creamy, sweet yogurt drink is the ultimate thirst-quencher that harmonizes wonderfully with spicy dishes like murtabak.
With these delightful pairings, you’ll create a memorable dining experience that will have everyone coming back for seconds!
Chicken Murtabak Recipe FAQs
What type of chicken should I use for Chicken Murtabak?
Absolutely! You can use either cooked minced chicken or ground chicken for this recipe. Using already cooked chicken saves time and ensures your filling is flavorful and tender. If you have leftover rotisserie chicken, that works wonderfully too! Just shred it before mixing it with the spices.
How should I store leftovers of Chicken Murtabak?
You can store leftover Chicken Murtabak in an airtight container in the fridge for up to 3 days. Make sure to place parchment paper between layers if stacking, to prevent them from sticking together. When reheating, a skillet is great for getting those edges crispy again, or zap them in the microwave for a quick fix.
Can I freeze Chicken Murtabak for later?
Yes, you can freeze Chicken Murtabak! To do this, wrap each murtabak tightly in plastic wrap before placing them in a freezer-safe bag. They can stay in the freezer for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge overnight. You can fry them straight from frozen; just add a couple of extra minutes to the cooking time for that perfect golden brown exterior!
What if my Chicken Murtabak filling is too wet?
If you find your filling is too wet before assembling, you can add a bit of breadcrumbs or more cheese to help absorb excess moisture. Allowing the filling to cool more before adding the eggs will also help it firm up a little. Mixing gently helps maintain a good texture, ensuring that your murtabak holds its shape while cooking.
Are there any dietary considerations I should be aware of?
Definitely! This Chicken Murtabak recipe contains common allergens such as eggs and dairy (if you add cheese). For those avoiding gluten, you can use gluten-free flatbreads instead of roti or paratha. Always double-check for specific dietary needs, especially if serving children or guests with allergies!
Can I customize the filling?
Very much! The beauty of Chicken Murtabak lies in its versatility. Feel free to add sautéed vegetables like bell peppers or spinach for extra nutrition. You can also swap out the chicken for turkey or even a meat-free option like lentils or chickpeas for a vegetarian delight. The more the merrier with toppings and filling ingredients – get creative!
Savory Chicken Murtabak: A Flavor-packed Homemade Delight
Ingredients
Equipment
Method
- In a pan over medium heat, add a splash of oil and let it warm up. Add the finely chopped onions and minced garlic, sautéing until soft and translucent—about 3-4 minutes.
- Stir in the cooked minced chicken along with the curry powder, cumin, coriander, turmeric, salt, and black pepper. Cook for another 3-4 minutes.
- Remove the pan from heat and let the filling cool slightly. Mix in the lightly beaten eggs, mozzarella, and chopped cilantro.
- Take one large roti or paratha and lay it flat. Add a generous scoop of the filling in the center.
- Gently fold the sides of the roti over the filling, forming a neat pocket.
- In another pan, heat butter or oil over medium heat. Place the murtabak seam side down, cooking each side for 3-4 minutes until golden brown.
- Allow to cool slightly, then slice into squares or triangles. Serve with mint raita, chili sauce, or ketchup.