Ramzan Special Afghani Chicken Rolls Recipe

Ingredients

• 1 tablespoon Vegetable Oil (for initial sauté)
• 3 tablespoons Unsalted Butter (melted; divided (1 tbsp for start, 2 tbsp later))
• 6 cloves Garlic (finely chopped (about 2 tbsp))
• 5 pieces Green Chilies (finely chopped; adjust to heat preference)
• 600 grams Boneless Chicken (cut into bite‑size pieces)
• 1 tablespoon Ginger‑Garlic Paste
• 1.25 teaspoons Salt
• 1 teaspoon Roasted Cumin Powder
• 0.5 teaspoon White Pepper Powder
• 1.5 teaspoons Black Pepper Powder
• 1 medium Onion (peeled and diced)
• 1 medium Bell Pepper (diced; any colour)
• 250 grams Fresh Cream (approximately 1 cup, full‑fat for richness)
• 3 slices Processed Cheese Slices (or mozzarella slices; meltable)
• 1.5 teaspoons Chili Flakes
• 0.5 teaspoon Dried Oregano
• 1 cup Mozzarella Cheese (shredded; added after sauce)
• 5 tablespoons All‑Purpose Flour (for coating paste)
• 2 cups Breadcrumbs (plain or seasoned)
• 4 tablespoons Water (for flour paste; adjust to thin consistency)
• 2 cups Vegetable Oil for Frying (high smoke‑point oil)

Instructions

1. Sauté aromatics

   Heat a large skillet over medium heat, add 1 tbsp vegetable oil and 1 tbsp butter. Once butter melts, add 2 tbsp chopped garlic and sauté for 30‑45 seconds, then add the chopped green chilies and continue sautéing for another 1 minute without letting them brown.

   Time: PT2M

2. Cook chicken

   Add the 600 g chicken pieces to the pan, pour in 1 tbsp ginger‑garlic paste, and stir‑fry on medium‑high heat until the chicken changes colour, about 6‑7 minutes.

   Time: PT7M

3. Season chicken

   Sprinkle 1 tsp salt, 1 tsp roasted cumin powder, 0.5 tsp white pepper, and 1 tsp black pepper over the chicken. Mix well and cook for 2 minutes to toast the spices.

   Time: PT2M

4. Simmer covered

   Reduce flame to low, cover the pan, and let the chicken cook in its own juices for 8‑10 minutes. After the time, increase heat to high and stir‑fry for 2 minutes to evaporate any remaining moisture.

   Time: PT12M

5. Add vegetables

   Stir in the diced onion and bell pepper, sauté on medium‑high for 2‑3 minutes until just softened. Turn off the heat and transfer the chicken‑vegetable mixture to a plate.

   Time: PT4M

6. Prepare creamy sauce – part 1

   In the same pan, melt 2 tbsp butter, add 1 tbsp chopped garlic and fry for 30‑40 seconds until fragrant.

   Time: PT1M

7. Prepare creamy sauce – part 2

   Add 250 g fresh cream, bring to a gentle boil while stirring, then add the 3 cheese slices (or mozzarella) and melt completely over low heat.

   Time: PT5M

8. Season sauce

   Add 1 tsp chili flakes, 0.5 tsp black pepper, 0.5 tsp white pepper, 0.25 tsp salt, and 0.5 tsp dried oregano. Cook on low for 1 minute until the sauce thickens slightly.

   Time: PT1M

9. Combine chicken with sauce

   Return the cooked chicken mixture to the pan, turn the flame to high and toss quickly for 1 minute so the chicken is evenly coated. Turn off the heat and let the mixture cool to room temperature.

   Time: PT2M

10. Add extra mozzarella

    Stir in 1 cup shredded mozzarella into the cooled chicken mixture for extra stretchiness.

    Time: PT1M

11. Make flour paste

    In a small bowl, combine 5 tbsp all‑purpose flour, 0.25 tsp salt, 0.5 tsp chili flakes, 0.5 tsp dried oregano, and enough water (about 4 tbsp) to form a smooth, thin slurry with no lumps.

    Time: PT2M

12. Assemble rolls

    Lay an 8‑inch spring roll sheet on a clean surface. Place 1 tbsp of the chicken filling along the lower third, fold the sides inward, then roll tightly. Seal the top edge with a thin line of the flour paste. Repeat for all sheets (about 24‑26 rolls).

    Time: PT15M

13. Bread the rolls

    Dip each rolled piece first into the flour paste, then roll it in breadcrumbs ensuring an even coating. Place coated rolls on a tray covered with parchment.

    Time: PT5M

14. Heat oil for frying

    In a deep pan or wok, heat 2 cups vegetable oil over medium‑high heat until shimmering (about 180°C/350°F).

    Time: PT2M

    Temperature: 350°F

15. Fry the rolls

    Carefully slide 6‑8 rolls into the hot oil, frying on medium flame for 3‑4 minutes until golden and crisp. Remove with a slotted spoon and place on a cooling rack to drain excess oil.

    Time: PT12M

16. Serve

    Serve the hot Afghani Chicken Rolls with tomato ketchup or mayonnaise. They can be enjoyed immediately or stored as described.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Garlic: garlic paste
• Instead of Green Chilies: jalapeño, serrano pepper
• Instead of Boneless Chicken: turkey breast, firm tofu for vegetarian version
• Instead of Ginger‑Garlic Paste: fresh grated ginger + minced garlic
• Instead of Salt: sea salt, kosher salt
• Instead of Roasted Cumin Powder: ground cumin
• Instead of White Pepper Powder: black pepper
• Instead of Black Pepper Powder: white pepper
• Instead of Onion: shallot
• Instead of Bell Pepper: capsicum, red pepper
• Instead of Fresh Cream: heavy cream, half‑and‑half
• Instead of Processed Cheese Slices: mozzarella slices, cheddar cubes
• Instead of Chili Flakes: crushed red pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Mozzarella Cheese: cheddar, monterey jack
• Instead of All‑Purpose Flour: rice flour (gluten‑free)
• Instead of Breadcrumbs: panko, crushed crackers
• Instead of Vegetable Oil for Frying: canola oil, peanut oil

Equipment Needed

• Large Skillet or Frying Pan
• Mixing Bowls
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Plate
• Spring Roll Sheets (8‑inch)
• Slotted Spoon or Spider
• Cooling Rack

Critical Steps — Do Not Skip

• Cooking chicken until completely dry before adding vegetables.
• Preparing a smooth, lump‑free flour paste for sealing.
• Rolling the spring roll sheets tightly and sealing edges properly.
• Maintaining oil temperature around 350°F to achieve crisp exterior without excess oil absorption.

Chef Tips from the Video

• For extra aroma, add a pinch of smoked paprika to the sauce.
• Use panko breadcrumbs for a lighter, crunchier coating.
• If you prefer a milder flavor, reduce the green chilies and chili flakes.

Troubleshooting

Storage

Refrigerator: Store cooled rolls in an airtight container for up to 3 days.

Freezer: Place rolls on a parchment‑lined tray, freeze solid (2‑3 hrs), then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: Not recommended; rolls lose crispness and may spoil.

Make-Ahead Tips

• Assemble and freeze the coated rolls before frying; fry directly from frozen for a slightly longer cooking time.
• The chicken‑cream filling can be prepared up to 2 days ahead and kept refrigerated.

Frequently Asked Questions