Chicken Murtabak

INGREDIENTS

• 500g Chicken Thigh
• 4 Egg
• 300g Plain Flour
• 180ml Water
• 1 Onion
• 2 cloves Garlic
• 2 tsp Ginger
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Chilli Powder
• 6 tbsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Mix 300g of plain flour with 180ml of water, 1.98 tbsp of cooking oil, and a pinch of the 1 tsp of salt until a soft dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.

   ⏱ 35 min

2. 2

   Heat 1.98 tbsp of cooking oil in a frying pan over medium heat. Add 1 onion (chopped), and cook for 4 minutes until softened. Add 2 cloves of garlic (minced), 2 tsp of ginger, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of garam masala, and 0.5 tsp of chilli powder, then cook for 1 minute until fragrant.

   ⏱ 5 min

3. 3

   Add 500g of chicken thigh (finely chopped), and 1 tsp of salt to the pan. Cook for 12 to 14 minutes, stirring often, until the chicken is fully opaque with no pink remaining and reaches 75°C for 30 seconds at the thickest pieces. Transfer the filling to a clean bowl and cool for 5 minutes.

   ⏱ 12 min

4. 4

   Divide the rested dough into four portions. On a lightly oiled surface, stretch each portion into a very thin rectangle, taking care not to tear it.

   ⏱ 5 min

5. 5

   Beat 4 eggs in a bowl. Divide the beaten egg between the four dough rectangles, placing it in the center. Divide the cooled chicken filling between them, then fold the dough over the filling to make sealed square parcels.

   ⏱ 3 min

6. 6

   Heat the remaining 2.04 tbsp of cooking oil in a large skillet over medium-low heat. Cook the parcels for 5 to 6 minutes per side, turning carefully, until the dough is crisp and golden brown and the center is steaming hot. Check that the filling remains fully cooked, with no pink chicken, and reaches 75°C for 30 seconds if tested at the center.

   ⏱ 10 min

7. 7

   Rest the cooked murtabak for 3 minutes, then cut each parcel into pieces and serve hot.

   ⏱ 3 min