Easy Chicken Half Moons Recipe

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first course
Chicken Half Moon 🐔🌙https://youtu.be/MsTjVw9bb8MA tasty, crunchy treat to spice up your evening snack. You can also try this chicken half moon as a side with a chutney of your choice!http://i3.ytimg.com/vi/MsTjVw9bb8M/hqdefault.jpg2020-08-03
Servings: 4
Author: HautePot Team
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M
A tasty, crunchy treat to spice up your evening snack. Or try this chicken half moon as a side with a chutney of your choice!


  • 350 gm all purpose flour
  • ½ tsp salt
  • 2-3 tbsp melted ghee
  • Water as needed
  • 350 gm chicken breast, finely chopped
  • 1 big onion, finely chopped
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp red chilli sauce
  • 1 tsp green chilli sauce
  • Salt to taste
  • 1 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup milk
  • ½ tsp white black pepper powder


Pastry Dough
  1. In a bowl, combine all-purpose flour, melted ghee and water to mix until the dough is smooth and elastic. Let it rest for 20-30 mins.
  1. In a pan, heat 2 tbsp oil. When hot, fry the onion until translucent and soft.
  2. Add the chicken, red chilli powder, red chilli sauce, green chilli sauce and salt. Stir well on a medium flame until chicken is cooked through, about 3 - 4 mins. If access water then dry it on a high flame and set aside.
  3. Add the butter to another pan over low heat.
  4. Once the butter has melted, add all purpose flour and stir well till it leaves an aroma.
  5. Keep adding milk and stir constantly until the mixture is thickened. Add black pepper powder and salt while stirring.
  6. Put the chicken filling in the mixture and stir well. Keep aside and allow to cool.
  7. Roll the pastry dough and cut it with small round bowls for shape.
  8. Fill the dough with the chicken filling and seal the pastry with water.
  9. Coat with egg, then dip in panko bread crumbs and fry until golden brown.

Nutrition Facts



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*estimated values

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