Alright, let’s talk about one of my absolute favorite Arabian food recipes—Chicken Murtabak! If you’ve never had it before, it’s this crispy, stuffed flatbread that’s packed with flavorful minced chicken, eggs, and spices, then pan-fried to golden perfection. It’s one of those popular snacks that you’ll find everywhere from street food stalls to fancy restaurants, but the good news? You can totally make it at home, and it’s way easier than you think.
As a mom of three, I’m always on the hunt for easy Ramadan recipes that don’t take forever to cook but still taste amazing. And let me tell you—this murtabak recipe is a total game-changer. It’s filling, delicious, and perfect for iftar recipes when you want something hearty but don’t wanna spend hours in the kitchen. Plus, it’s a great way to use up leftover ground chicken or minced chicken, which is always a win in my book.
Murtabak is one of those Ramzan special recipes that just belongs on your iftar table. It’s got that perfect balance of crispy and soft, spicy and cheesy, and it pairs beautifully with a side of mint raita. Whether you’re planning your iftar menu ideas, putting together an iftar platter, or just looking for quick recipes snacks to keep everyone happy, this one is a must-try. And the best part? It works just as well as a dinner recipe or even a fun party food dish for when guests come over.
So if you’re looking for Ramadan food ideas that are both easy and impressive, this Ramzan iftar recipe is for you. Let’s get into it!
What You’ll Need
For the filling:
- 2 cups cooked chicken, shredded (rotisserie chicken saves so much time)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella (optional, but highly recommended)
- 2 eggs, lightly beaten
- 2 tablespoons chopped cilantro (if you like it)
For the wrap:
- 4 large roti or paratha (store-bought works just fine)
- 2 tablespoons butter or oil for frying
How to Make Chicken Murtabak
1. Make the Chicken Filling
Heat a little oil in a pan over medium heat. Add the chopped onions and garlic, and sauté until soft and fragrant.
Then, add in the shredded chicken along with all the spices—curry powder, cumin, coriander, turmeric, salt, and black pepper. Stir everything together and cook for about three to four minutes until well combined.
Remove from heat and let it cool for a bit. Then, mix in the beaten eggs, shredded cheese, and cilantro. Now your filling is ready.
2. Assemble the Murtabak
Lay one roti flat on a clean surface. Scoop some of the filling into the center, but don’t overstuff it, or it’ll be hard to fold.
Fold the sides of the roti over the filling, making it into a neat little square or rectangle, kind of like an envelope. Press down gently to make sure it stays closed.
3. Pan-Fry to Crispy Perfection
Heat a non-stick pan over medium heat and add a little butter or oil. Carefully place your folded murtabak onto the pan, seam side down. Cook for three to four minutes on each side until golden brown and crispy.
Repeat for the rest, adding more butter if needed. The smell in your kitchen at this point will be amazing.
4. Slice and Serve
Let them cool for a minute, then slice into squares or triangles. Serve with yogurt, chili sauce, or even ketchup if that’s what your kids prefer.
Pro Tips for the Best Murtabak
- Use leftover chicken – Rotisserie chicken makes this even easier.
- Don’t overstuff – Too much filling will cause it to burst open while cooking.
- Be patient – Let it crisp up properly before flipping.
- Make it ahead – Assemble them earlier and fry when ready to eat. Perfect for busy nights.
FAQs for Chicken Murtabak
What kind of bread should I use?
Traditionally, murtabak is made with a thin dough, but for an easy Ramadan recipe, I recommend using store-bought roti, paratha, or even tortilla wraps. They work just as well and save so much time!
Can I freeze Murtabak?
Yes! Once assembled, wrap them individually in plastic wrap and freeze. When you’re ready to eat, just thaw slightly and pan-fry. A great option for quick recipes snacks during Ramadan food iftar table prep.
Can I use beef instead of chicken?
Absolutely! While this murtabak recipe calls for ground chicken, you can easily swap it for ground beef or even minced lamb. Just adjust the cooking time a little, since beef takes a bit longer to cook.
Can I make a vegetarian version?
Yes! If you want a vegetarian Ramzan cooking idea, swap the minced chicken for mashed potatoes, paneer, or even a mix of sautéed veggies and cheese.
Chicken Murtabak Recipe Card
Chicken Murtabak Recipe Card
Ingredients
For the Filling
- 2 cups cooked minced chicken or ground chicken
- 1 small onion , finely chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mozzarella shredded optional
- 2 eggs , lightly beaten
- 2 tablespoons cilantro chopped
For the Wrap
- 4 large roti or paratha
- 2 tablespoons butter or oil for frying
Instructions
Make the Chicken Filling
- Heat oil in a pan over medium heat. Add onions and garlic, sauté until soft.
- Stir in chicken and spices, cook for three to four minutes.
- Remove from heat, let cool slightly, then mix in eggs, cheese, and cilantro.
Assemble the Murtabak
- Place one roti flat, add filling in the center.
- Fold the sides over to form a neat square or rectangle.
Cook Until Crispy
- Heat a pan with butter or oil.
- Cook murtabak seam side down for three to four minutes per side until golden brown.
Slice and Serve
- Let cool slightly, then slice into squares or triangles.
- Serve with mint raita, chili sauce, or ketchup.
Notes
Pro Tips
- Use rotisserie chicken for an easy shortcut.
- Do not overfill—too much stuffing can cause it to break.
- Assemble ahead of time and fry when ready to serve.
- Freezes well—just thaw and pan-fry when needed.
And that’s it—your Murtabak recipe is ready to go! If you ask me, this is one of those popular snacks that just belongs on every iftar table, especially during Ramadan food iftar table setups. It’s crispy, stuffed with flavorful minced chicken, and pairs so perfectly with a side of mint raita recipe. Honestly, once you make it, you’ll wanna add it to your regular dinner recipes list too, not just keep it for Ramzan special recipes.
Other Ramadan Recipes:
As a mom of three, I love recipes that don’t require a ton of effort but still feel fancy enough for a full iftar platter. This one checks all the boxes—super easy, super tasty, and perfect for quick recipes snacks when everyone’s hungry after a long fast. Plus, it’s great for making ahead, so you’re not stuck cooking last minute. If you’re planning your iftar menu ideas or looking for easy Ramadan recipes, this one is a must-try.
So whether you’re making it for Ramzan food recipes, adding it to your iftar ideas, or just craving some good old Arabian food, this murtabak recipe is gonna be a winner. Make it once, and I promise—it’s gonna be on repeat in your kitchen, especially during Ramadan food season. Let me know if you try it!
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