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Ramzan special: 5 yummy chicken recipes

By Reshma Aslam
Last updated on: June 10, 2016 10:51 IST
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We'd asked you, dear readers, to share your favourite Ramzan recipes.

Reshma Aslam shares some yummy chicken recipes. You can share yours too!

Chicken Moon Pie

Chicken Moon Pie

IMAGE: Chicken Moon Pie Photograph: Tammy Green/Creative Commons


For the filling

  • 1/4 kg minced chicken
  • 1/2 tbsp ginger garlic paste
  • 1 tsp chilli paste
  • 1 medium onion chopped
  • 1/2 cup sweet corn boiled
  • 2 tsp pepper powder
  • 1/4 cup fresh coriander chopped
  • 1/4 cup cheese grated
  • I tbsp oil
  • Salt to taste

For the crust

  • 1 and 1/2 cups of water
  • 1 tbsp salt
  • 100 gm unsalted butter
  • 1 and 1/2 cup all purpose flour


For the filling

  • Heat oil in a pan.
  • Add washed and drained kheema.
  • Add salt, ginger garlic paste, chilli paste.
  • Allow it to cook till the water in the kheema dries up.
  • Add chopped onions and mix well.
  • Add sweet corn, pepper powder and cheese.
  • Add fresh coriander leaves and mix well.
  • Allow it to cool.

For making the crust

  • Heat water in a pan and allow it to boil.
  • Add salt and unsalted butter. Stir well.
  • When butter dissolves, add flour and keep stirring so no lumps are formed.
  • Keep stirring till a ball is formed and all the flour comes on one side.
  • Remove from gas and allow it to cool.
  • Knead it into a smooth dough.
  • Make small balls and roll them into small rotis. 
  • Place a spoonful of the filling in the centre. Fold the ends towards the centre and seal it.
  • Repeat with the rest of the dough and filling.
  • Place them in a plate and refrigerate for an hour or so.

For frying

  • Beat two eggs and keep aside.
  • Take bread crumbs in another plate.
  • Heat oil in a frying pan.
  • Take each piece and dip in the egg, then roll it over the bread crumbs and deep fry in hot oil.
  • Serve hot.

Butter paper chicken

Butter Paper Chicken

IMAGE: Butter paper chicken. Photograph: stu_spivack/ Flickr/Creative Commons


  • 1/2 kg minced chicken
  • 1 tbsp ginger garlic paste
  • 1/2 tbsp chilli paste
  • 2 tbsp mayonnaise
  • 3 to 4 tbsp bread crumbs
  • 1 cube grated cheese 
  • 1 tsp garam masala powder
  • 1 tbsp roasted masalas (whole red chilli, saunf, coriander seeds, zeera roasted and ground)
  • Some butter paper sheets
  • Salt to taste
  • Oil for frying


  • Wash and drain kheema very well. Add salt.
  • Add ginger garlic paste, chilli paste and mix well.
  • Add mayonnaise, garam masala powder and mix well.
  • Add roasted masala.
  • Add cheese and mix well. 
  • Refrigerate for an hour or so.
  • Grease the palm of your hand and make small rolls from the dough.
  • Use bread crumbs to tighten the mixture.
  • Take butter paper sheets and on one corner place these oval shaped kebabs.
  • Roll it like a chocolate.
  • Refrigerate for half an hour.
  • Heat oil in pan and fry them for two minutes till the butter paper turns slightly golden.
  • Allow it to cool. Before serving, remove the butter paper. 
  • Serve it with a chutney of your choice.

Chicken Sizzler

Chicken Sizzler

IMAGE: Chicken Sizzler Photograph: Pawan Kesari/ Flickr/Creative Commons


For the chicken

  • 1/2 kg chicken breast cut into small pieces
  • 2 tbsp vinegar
  • 1 tbsp soya sauce
  • 1 tsp pepper powder
  • 1 tbsp ginger garlic paste
  • 2 tbsp corn flour
  • 1 tbsp maida
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup water
  • Oil for frying
  • Salt to taste

For the gravy

  • 7 to 8 flakes of garlic chopped
  • 1/2 cup sweet chilli sauce
  • 1 tbsp soya sauce
  • 1/2 tsp chilli flakes
  • 1 tbsp corn flour
  • 1/2 cup spring onions chopped
  • 1 capsicum diced
  • 2 tbsp oil
  • Sizzler plate


To make the chicken

  • Wash and drain the chicken pieces.
  • In a mixing bowl, add chicken pieces.
  • Add salt, ginger garlic paste, vinegar, pepper powder, soya sauce and mix well.
  • Add maida, corn flour and baking powder. Mix well.
  • Add the eggs.
  • Ensure that chicken pieces are coated well. If required, you may also add a few spoons of water.
  • Reserve for 10 to 15 minutes .
  • Heat oil in a pan for 15 minutes.
  • Deep fry the chicken till it turns golden brown
  • Keep aside.

For gravy

  • Heat oil in a pan.
  • Add chopped garlic and sauté till it turns brown.
  • Add sweet chilli sauce and soya sauce.
  • Stir well and add chilli flakes.
  • Add some water in corn flour to make a paste. Add this to the pan.
  • Allow it to boil.
  • Add capsicum and spring onion.
  • Add chicken pieces and cook for about five minutes. Mix well.

To assemble

  • Heat the sizzler plate before serving and add chicken while it is still hot.
  • Serve with fried potatoes and plain fried rice.

Cosmic Chicken

Cosmic Chicken

IMAGE: Cosmic Chicken. Photograph: Nithyasrm /Creative Commons


  • 1/2 kg chicken breast cut into small pieces
  • 1 tbsp vinegar
  • 1 tbsp ginger garlic paste
  • 2 eggs
  • 1 tsp roasted cumin seeds powder (jeera)
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tbsp oyster sauce
  • 1/2 tbsp chilli sauce
  • 1 tbsp roasted besan (gram flour)
  • 1 cup bread crumbs
  • 1/4 cup sesame seeds
  • Salt to taste
  • Oil for frying


  • Wash and drain the chicken well.
  • In a mixing bowl, add chicken.
  • Add vinegar, ginger garlic paste, salt, cumin seeds powder, coriander powder, red chilli powder, oyster sauce, chilli sauce and besan.
  • Mix well and refrigerate for an hour or so.
  • Spread the bread crumbs on a plate, add the sesame seeds and mix well.
  • Roll each piece of chicken in the bread crumbs and sesame seeds mixture and refrigerate for some time.
  • Heat oil in a deep pan.
  • Fry the chicken pieces in batches till they turn light brown.
  • Serve hot with green chutney or sauce.

Mutton Chapli Kebabs

Mutton Chapli Kebabs

IMAGE: Mutton Chapli Kebabs. Photograph: Murcotipton/Creative Commons


  • 1 kg mutton minced
  • 4 tomatoes chopped
  • 2 medium onions chopped
  • 8 to 9 green chillies chopped
  • 2 eggs
  • 2 tbspn roasted masala
  • 1 1/2 tbsp garam masala powder
  • 2 tbspn ginger garlic paste
  • Oil for frying
  • Salt to taste

For roasted masala

  • 20 gm Kashmiri chilli (whole)
  • 20 gm coriander seeds
  • 20 gm cumin seeds
  • 20 gm fennel seeds


To make masala

  • Dry roast all the ingredients and grind it into a fine powder.
  • Fill and store it in a container. Use it to add extra taste to your kebabs, pakoras or even omelets.

To make kebabs

  • Wash and drain the kheema well.
  • Add salt, chopped onions, tomatoes and chillies. Mix well.
  • Add ginger garlic paste, roasted masala and garam masala powder.
  • Add eggs and mix well.
  • Refrigerate for 2 to 3 hours.
  • To make kebabs, make small balls and flatten with your hands.
  • Deep fry in hot oil till they turn golden brown.
  • Serve hot with onion rings.

Do you have interesting Ramzan recipes to share?

E-mail your recipes (subject: Ramzan Recipes) along with your NAME, LOCATION and a brief description of the recipe.

We will publish the best ones right here on and India Abroad.


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Reshma Aslam