Murtabak Ayam Istimewa (Special Chicken Murtabak)
85% asli · Malaysian
An elevated version of Murtabak Ayam featuring a richer filling with added spices, herbs, and sometimes a touch of sweetness, wrapped in a slightly thicker, chewier dough.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour350g
- Warm water180ml
- Salt1 tsp
- Ghee or butter30g, melted
- Ground chicken300g
- Large onion1, finely chopped
- Shallots3, finely chopped
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Coriander powder1 tsp
- Cumin powder1 tsp
- Garam masala1/2 tsp
- Chili powder1/2 tsp (optional)
- Eggs2, lightly beaten
- Fresh cilantro2 tbsp, chopped
- Sugar1 tsp
- Vegetable oil for fryingAs needed
Langkah
- 1
For the dough: Combine flour and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic. Incorporate melted ghee/butter and knead for another 5 minutes. Cover and rest for 1 hour.
- 2
For the filling: Heat oil in a pan. Sauté shallots, garlic, and ginger until fragrant. Add ground chicken and cook until browned. Stir in coriander, cumin, garam masala, and chili powder (if using).
- 3
Add chopped onion and cook until softened. Stir in sugar and chopped cilantro. Remove from heat, let cool slightly, and mix in the beaten eggs.
- 4
Divide the dough into 4 portions. Roll each portion very thinly into a large circle.
- 5
Place a portion of the filling onto one half of each dough circle. Fold the other half over to create a semi-circle, then seal the edges securely.
- 6
Heat a generous amount of oil in a pan over medium-high heat. Fry the murtabak for 4-5 minutes per side, until deeply golden brown and puffed.
- 7
Drain on paper towels. Serve hot, cut into wedges, with optional pickled chilies or curry.
