CREAMY CHICKEN HALF MOONS - Ramadan Series | Nargis’ Kitchen

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing flavor.

Heat oil in a pan and add finely chopped onion; sauté until translucent.

Add 2 finely chopped chicken breasts and cook for 3-4 minutes.

Add chopped red and yellow pepper and frozen sweet corn; stir to combine.

Add chili flakes, mixed herbs, black pepper, red chili powder, salt, and garlic granules; stir well.

Cook on low heat until chicken is tender and liquid has mostly evaporated.

Add 2 tablespoons of butter to the center of the pan and let it melt.

Add 3 tablespoons of plain flour to the melted butter and cook for 2-3 minutes.

Gradually add 1.5 cups of milk, stirring until the mixture thickens; add more milk if needed.

Add 2-3 tablespoons of Philadelphia chili garlic herbs to the mixture and let it melt; remove from heat and let cool.

In a bowl, mix 2.5 cups of plain flour with 1 teaspoon of salt and add butter; mix well.

Add boiling water gradually and knead to form a smooth dough; let it rest for a couple of minutes.

Roll out the dough and cut into round discs using a cookie cutter.

Place about a teaspoon of filling on one side of each disc, apply flour paste on the edge, and press to seal.

Dip the half moons in beaten egg and then in breadcrumbs.

Fry the half moons on low heat until golden brown on both sides; place on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens