Weekend Ramadan Vlog

Ingredients

• 1 kg Chicken Pieces (bone‑in, skin‑on) (mix of thighs and drumsticks)
• 240 ml Milk (whole milk works best)
• 1 tbsp White Vinegar or Lemon Juice (to curdle milk for buttermilk substitute)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Paprika
• 1 tsp Salt
• 1.5 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 cup Whole Wheat Flour (for coating)
• 2 tbsp Corn Flour (adds extra crispness)
• 0.5 tsp Black Pepper Powder
• 1 tsp Red Chili Flakes
• 1 tsp Garlic Powder
• 0.125 tsp Garam Masala (pinch)
• 1 Egg (large, room temperature)
• 2 tbsp Olive Oil (for spraying) (light spray on chicken and bread)
• 2 medium Eggplant (grilled, skin removed) (about 400 g flesh)
• 2 cloves Garlic (mutabbal)
• 2 tbsp Tahini
• 2 tbsp Plain Yogurt (curd) (full‑fat for creaminess)
• 1 tsp Lemon Juice or Vinegar (mutabbal)
• 4 Ice Cubes (for extra creaminess in dips)
• 425 g Canned Chickpeas (drained and rinsed)
• 1 tbsp Lemon Juice (hummus)
• 3 tbsp Water (hummus)
• 120 ml Warm Milk (for yeast) (38‑40 °C, not boiling)
• 1 tsp Active Dry Yeast
• 1 tbsp Sugar (for yeast)
• 1 cup All‑Purpose Flour (for pita dough)
• 2 cup Whole Wheat Flour (for pita dough)
• 2 tbsp Oil (for dough) (sunflower or olive)
• 1 tsp Salt (for dough)
• 1 tbsp Sesame Seeds (black & white) (mixed, for topping)
• 1 egg yolk + 1 tbsp yogurt Egg Yolk + Yogurt (brush) (mix for glaze)

Instructions

1. Make Buttermilk Substitute

   Combine 240 ml milk with 1 tbsp vinegar or lemon juice in a bowl, stir, and let sit 5‑8 minutes until it curdles.

   Time: PT8M

2. Prepare Marinade and Marinate Chicken

   In a large Ziploc bag add 1 tsp red chili powder, ½ tsp turmeric, 1 tsp paprika, 1 tsp salt, and 1.5 tbsp ginger‑garlic paste. Pour the curdled milk into the bag, poke each chicken piece with a fork, seal removing air, and massage to coat. Refrigerate for 4‑6 hours.

   Time: PT10M

3. Mix Coating Dry Ingredients

   In a bowl combine 1 cup whole wheat flour, 2 tbsp corn flour, ½ tsp black pepper, 1 tsp red chili flakes, 1 tsp garlic powder, pinch of garam masala, and ½ tsp salt. Stir until uniform.

   Time: PT5M

4. Reserve Marinade Liquid and Prepare Egg Wash

   Remove chicken from the bag, set aside the liquid (about ¼ cup). In a small bowl whisk 1 egg with the reserved liquid until smooth.

   Time: PT2M

5. Double‑Coat Chicken

   Using tongs, dip each chicken piece first into the dry flour mixture, then into the egg‑wash, and finally back into the dry mixture. Ensure an even thick layer. Place coated pieces on a plate.

   Time: PT10M

6. Air Fry First Batch

   Preheat air fryer to 200 °C (if required). Arrange coated chicken in a single layer, spray lightly with olive oil, and cook for 12 minutes.

   Time: PT12M

   Temperature: 200°C

7. Flip and Finish Cooking

   Open air fryer, flip each piece, spray another light coat of oil, and continue cooking for another 12 minutes until golden and internal temperature reaches 75 °C.

   Time: PT12M

   Temperature: 200°C

8. Prepare Mutabbal (Eggplant Dip)

   In a blender combine grilled eggplant flesh, 2 garlic cloves, 2 tbsp tahini, 2 tbsp yogurt, 1 tsp lemon juice, 1 tbsp olive oil, ½ tsp salt, and a few ice cubes. Blend until smooth, transfer to a bowl, drizzle olive oil, sprinkle cumin, and refrigerate.

   Time: PT10M

9. Prepare Hummus

   Blend drained chickpeas, 1 garlic clove, 2 tbsp tahini, 2 tbsp olive oil, 1 tbsp lemon juice, 3 tbsp water, ½ tsp salt, and ice cubes until creamy. Chill before serving.

   Time: PT10M

10. Activate Yeast for Pita Bread

    Warm 120 ml milk to 38‑40 °C, stir in 1 tsp sugar and 1 tsp active dry yeast. Let sit 5 minutes until frothy.

    Time: PT5M

11. Make Pita Dough

    In a large bowl combine 1 cup all‑purpose flour, 2 cups whole wheat flour, 2 tbsp oil, and 1 tsp salt. Add the frothy yeast mixture and knead 8‑10 minutes until smooth and slightly tacky. Cover and let rise 1 hour in a warm place.

    Time: PT10M

12. Shape and Top Bread

    Punch down risen dough, spread onto a lightly oiled baking tray, pat into a 1‑cm thick rectangle, brush with a mixture of 1 egg yolk and 1 tbsp yogurt, and sprinkle black and white sesame seeds.

    Time: PT5M

13. Bake Pita Bread

    Place tray in a pre‑heated oven at 200 °C and bake 22 minutes until golden and puffed. Remove and cool on a rack.

    Time: PT22M

    Temperature: 200°C

14. Serve the Meal

    Plate air‑fried chicken alongside mutabbal, hummus, and warm pita bread. Enjoy immediately or keep sides refrigerated until serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Pieces (bone‑in, skin‑on): boneless chicken breast (adjust cooking time)
• Instead of Milk: buttermilk (direct)
• Instead of White Vinegar or Lemon Juice: apple cider vinegar
• Instead of Red Chili Powder: Paprika
• Instead of Paprika: smoked paprika
• Instead of Salt: sea salt
• Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic
• Instead of Whole Wheat Flour: all‑purpose flour
• Instead of Corn Flour: potato starch
• Instead of Black Pepper Powder: freshly cracked pepper
• Instead of Red Chili Flakes: crushed red pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Garam Masala: cumin‑coriander blend
• Instead of Egg: egg white only (less richness)
• Instead of Olive Oil (for spraying): sunflower oil
• Instead of Eggplant (grilled, skin removed): smoked eggplant puree
• Instead of Garlic (mutabbal): garlic powder (½ tsp)
• Instead of Tahini: almond butter (different flavor)
• Instead of Plain Yogurt (curd): Greek yogurt
• Instead of Lemon Juice or Vinegar (mutabbal): lime juice
• Instead of Canned Chickpeas: cooked dried chickpeas
• Instead of Lemon Juice (hummus): vinegar
• Instead of Water (hummus): extra olive oil
• Instead of Warm Milk (for yeast): warm water
• Instead of Active Dry Yeast: instant yeast (same amount)
• Instead of Sugar (for yeast): honey (½ tbsp)
• Instead of All‑Purpose Flour: bread flour
• Instead of Whole Wheat Flour (for pita dough): spelt flour
• Instead of Oil (for dough): vegetable oil
• Instead of Salt (for dough): sea salt
• Instead of Sesame Seeds (black & white): poppy seeds
• Instead of Egg Yolk + Yogurt (brush): milk + butter

Equipment Needed

• Large Ziploc Bag
• Fork
• Mixing Bowls
• Whisk
• Tongs
• Air Fryer
• Spray Bottle or Pastry Brush
• Blender or Food Processor
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Oven
• Baking Tray
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Marinating chicken for at least 4 hours
• Double‑coating chicken (flour‑egg‑flour)
• Cooking chicken at 200 °C in the air fryer and flipping halfway
• Allowing pita dough to rise for 1 hour
• Baking pita at 200 °C for 22 minutes

Chef Tips from the Video

• Poking the chicken with a fork before marinating dramatically improves flavor absorption
• A light spray of oil before the final air‑fry flip keeps the crust moist without adding many calories
• For extra crispness, add a pinch of baking powder to the coating flour mixture
• Use a kitchen torch to lightly char the eggplant skin before peeling for deeper smoky flavor

Troubleshooting

Storage

Refrigerator: Cooked chicken up to 3 days; mutabbal and hummus 4 days; pita bread 2 days in airtight container

Freezer: Raw marinated chicken can be frozen up to 2 months; cooked chicken freezes 1 month; pita bread freezes 2 months

Room temperature: Pita bread stays fresh for up to 6 hours; avoid leaving chicken out longer than 2 hours

Make-Ahead Tips

• Marinate chicken a day ahead for deeper flavor
• Prepare mutabbal and hummus up to 2 days in advance and store chilled
• Pita dough can be refrigerated after the first rise for up to 12 hours before shaping

Frequently Asked Questions