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