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Ramzan special: 5 yummy chicken recipes

Last updated on: June 10, 2016 10:51 IST

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