Chicken Murtabak Delight

Chicken Murtabak is a delicious and satisfying stuffed pancake that fills your kitchen with wonderful aroma. It combines warm, spiced minced chicken with a tender flaky dough, making it a perfect meal for dinner or a weekend treat. This recipe brings a taste of Southeast Asia into home kitchens without the need for exotic ingredients or advanced techniques.

I discovered murtabak when craving something crispy and savory beyond the usual sandwiches. After some trial and error with dough and spice mixes, this version became a favorite. The stretchy dough and mildly spiced chicken always impress guests and family alike.

Ingredients

• Bread flour: four and a half cups creates a strong dough keeping the pancakes tender yet sturdy. Look for fresh flour with no clumps
• Pinch of salt: enhances the dough flavor evenly throughout
• Ghee: used both in the dough and for cooking adds a nutty aroma and gives a crisp texture. Choose pure ghee or clarified butter
• One large egg: binds the dough and enriches its flavor
• Warm water: one and a quarter cups helps activate the flour and create supple dough
• One pound minced or shredded chicken: can be fresh or leftover cooked chicken that is shredded finely
• Yellow onion: finely chopped softens the filling with sweetness and moisture
• Two spring onions: add a mild onion flavor with freshness
• Two eggs: added to the filling bind the spiced chicken and add richness
• Fresh ginger root: roughly two and a half centimeters grates into warm spicy notes
• Fresh turmeric root: grated produces earthy depth and vibrant color. If fresh is unavailable, use ground turmeric sparingly
• Four cloves garlic: crushed bring pungent aroma and sharpness
• Cumin powder: one teaspoon introduces earthiness
• Curry powder: one teaspoon supports the complex flavor profile
• One red onion: thinly sliced for serving adds brightness and sharp contrast
• Salt and pepper: to taste, essential to balance the flavors

Instructions

Build The Dough:

Place four cups of bread flour and a pinch of salt in a large bowl and mix well. Add ghee and whole egg to the flour mixture. Slowly incorporate warm water little by little while mixing with your hands or a spoon. When the dough starts coming together, knead it on a clean surface adding reserved half a cup flour gradually with spoonfuls. Knead until the dough becomes smooth, elastic, and no longer sticky to touch. Cover the dough in a bowl with a lid or damp cloth and let it rest for about two hours to relax the gluten and improve stretchiness.

Prepare The Spiced Chicken Filling:

While the dough rests, melt two tablespoons of ghee in a pan over medium-high heat. Once bubbling, add the crushed garlic followed immediately by the finely chopped yellow onion and spring onions. Sauté until translucent and fragrant. Stir in cumin powder, curry powder, freshly grated turmeric and ginger roots plus salt. Cook the spices with the vegetables for about three minutes to bloom their flavors. Add the minced chicken and break it apart with a spoon while mixing it well with the spiced onion mixture. Cook uncovered on high heat, stirring frequently to prevent sticking, until there is no liquid left in the pan. Turn off the heat and let the filling cool.

Divide And Shape The Dough:

Remove the rested dough from the bowl onto a clean flat surface. Knead gently for a couple of minutes to form a smooth ball again. Divide the dough into eight or nine equal balls, each about ninety grams. Prepare a greased surface and coat your hands lightly with oil. Take each ball and gently stretch it by pressing from the center outward with finger tips into a thin circular sheet wide enough to enclose the filling.

Assemble The Murtabak:

Place a generous tablespoon of the cooled chicken filling in the center of the stretched dough. Fold the edges inward over the filling to form an envelope. Press and mold the dough into a neat square shape carefully to seal the filling inside. Repeat this for all dough balls.

Cook The Murtabak:

Heat a nonstick pan or skillet over medium heat and drizzle some ghee. Place one square murtabak on the pan and cook for about three minutes on one side until golden and crispy. Flip carefully using tongs and press gently if the murtabak feels thick to ensure even cooking. Add more ghee as needed when cooking the rest. The result should be crisply browned pockets filled with savory spiced chicken.

Serve And Enjoy:

Serve the warm murtabak with thinly sliced red onion for a sharp contrast and sprinkle with finely chopped cilantro if you like. Best enjoyed fresh and hot.

I love the warm glow that turmeric and ginger bring to the chicken filling. It always reminds me of bustling food stalls with lively aromas. Family gatherings are made extra special with this shared murtabak experience, everyone eager to crack open the crispy pockets filled with flavorful surprises.

Storage Tips

Cooked murtabak can be refrigerated in an airtight container for up to three days. To reheat, warm gently in a pan with a little ghee to restore crispness. Avoid microwaving as it makes the dough chewy. Dough can be prepared and rested in advance and refrigerated wrapped in plastic wrap for up to twenty four hours. Chicken filling freezes well, defrost completely before assembly.

Ingredient Swaps

If ghee is unavailable use a neutral cooking oil but expect less depth in flavor. Minced chicken can be substituted with minced beef or lamb for a different protein profile. Ground spices may replace fresh turmeric and ginger but reduce the amounts to avoid overpowering the dish. You can leave out spring onions and increase yellow onion accordingly. For a vegetarian version consider cooked lentils or mashed spiced potatoes.

Serving Ideas

Murtabak pairs beautifully with a fresh cucumber salad or pickled vegetables to cut through the richness. A cooling yogurt or raita is a classic complement. Serve with hot sauce or sambal for added heat. Leftover murtabak can be sliced for lunch wraps or served with steamed greens as a full meal.

Chicken Murtabak is a beautiful way to explore Southeast Asian flavors at home. Prepare a batch for friends or family and watch how this crispy stuffed bread becomes a highlight of your meals.

Frequently Asked Recipe Questions

→ How do I achieve the perfect dough texture?

Knead the bread flour mixture with warm water until the dough is elastic and smooth. Resting the dough for about two hours helps improve elasticity and makes it easier to stretch.

→ What is the best way to cook the chicken filling?

Sauté garlic and onions in ghee before adding spices and chicken. Cook uncovered on high heat, stirring often to reduce moisture and concentrate the flavors.

→ Can I substitute ghee with another fat?

Yes, oil can be used instead of ghee, but ghee adds a richer, more aromatic flavor to the dish.

→ How to properly fold the dough around the filling?

Stretch the dough thinly on a greased surface, place the filling in the center, then fold the edges over to form a neat square parcel, pressing gently to seal.

→ What are good serving suggestions for this dish?

Serve the cooked murtabak hot, optionally garnished with chopped red onion and fresh cilantro to add brightness and freshness.

→ How can I adjust the spice level?

Modify the amounts of cumin, curry powder, and fresh turmeric according to your preference to create a milder or spicier filling.