Indian Ramadan recipes Snacks Video

Make Ahead Chicken Filling And Make Many Snacks – Ramadan Iftar Snack Recipes


Chicken filling for making a variety of exciting snacks…

Let’s make cooking easier during Ramadan. For Iftar, everyone likes to enjoy some kind of snack, especially kids. Making everything from scratch every day can be tiresome, but if we plan ahead, cooking becomes easier.

I’ve already shared a collection of snacks that you can make during Ramadan. There are some chicken snacks that use the same chicken filling, but the outcomes will look different.

Below is the recipe for making the chicken filling. You can double or triple the amount, store it in an airtight container, and keep it refrigerated for a week. Alternatively, you can store small portions in separate Ziploc bags and freeze them for a month.

You can use the same chicken filling to make all the below snacks.

Here is the chicken filling

Cooking Video- How to make Easy Chicken Filling and Make 10 Snacks

Chicken Samosa


Chicken Cutlets – Use this chicken filling along with mashed potatoes.

 Chicken Spring Rolls- Use this chicken filling (this recipe was a guest post on my blog)

Easy Chicken Irani Pola | Delicious Malabar Appetizer

Cauliflower Bread Rolls- Vegetarian Add cooked potatoes to the chicken filling, replace cauliflower filling with the chicken filling.


Chatti Pathiri or Layered Crepes and Chicken- Malabar Snack


Malaysian Net Crepes or Roti Jala stuffed with Chicken


Steamed Chicken stuffed Appam


Egg Puffs – Egg Masala in Puff Pastry- Baked Use chicken filling instead of egg masala


Irachi Pola or Chicken Egg 3 Layer Cake- Malabar Snack




Beef Stuffed Poori  – Use chicken filling instead of beef

beef stuffed poori


Wheat Pizza Pockets with chicken filling – Baked


Momos or Steamed Dumplings Use chicken filling instead of veg filling

Veg Momos

Chimichanga or Fried Tortilla Rolls– Mexican Appetizer: You could use chicken filling along with cheese/beans/rice etc. You could even use chapati instead of tortilla.



Kinnapathiri Gluten-free and steamed: Use chicken masala instead of beef masala


Bread Pola or Bread stuffed with chicken masala made in a pan



Chicken Stuffed Banana Peppers or Mulaku Bhaji

chicken-stuffed mulaku bhaji

Chicken Gift box or chicken stuffed in a dough, wrapped into a gift and fried

chicken filled box

Fried Coconut Crepes with chicken filling

fried coconut crepe with chicken filling

Murthaba- Instead of Ground Beef using chicken filling


Rolled Puff Pastry With Ground Beef Cheese Filling – Similar To Borek

Use chicken filling instead of beef

Chicken Cutlet Kabobs | Easy Recipe

4 Air Fried Chicken Snacks | Guilt Free Snacks, Click Here For Recipes



Chicken Filling for making many snacks
Prep time
Cook time
Total time
Recipe type: snack
Cuisine: Indian
For cooking chicken
  • Boneless chicken, chopped small- 2 chicken breasts or thighs, around 3 cups
  • Chili powder- 1 tsp (based on your spice level)
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tbsp
  • Garam masala- 1 tsp
  • Salt- 1 tsp
While cooking
  • Oil- 2 tbsp
  • Onions, chopped small- 3, large-sized
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, chopped- 1 or 2 (optional)
  • Cilantro, chopped- ¼ cup
  • Salt- ¾ tsp
  1. In a saucepan, combine the chicken with all the above-mentioned ingredients “for cooking chicken”. Don't have to marinate the chicken.
  2. You can literally add any kind of spices that you like.
  3. Close the saucepan with a lid & cook covered till the chicken has cooked well & all the liquid has dried out.
  4. Stir fry over high heat for a couple of minutes till the chicken turns light golden brown, this will give a nice fried taste to the chicken.
  5. Take the pan off the heat & let the chicken cool down.
  6. Shred the cooked chicken.
  7. Cooked chicken can be stored in the refrigerator for a few days.
  8. Place a wide pan over medium heat, add oil, let turn hot.
  9. Add onions chopped small, season with salt & combine well.
  10. Add ginger-garlic paste, and green chili; saute till onions turn golden brown in color.
  11. Add the cooked shredded chicken to the onions, stir fry for a few minutes.
  12. Have a taste, add more salt or chili powder/ground black pepper for heat if needed.
  13. Add cilantro, saute for a minute.
  14. Remove the pan from the heat, keep aside.
  15. Double or triple this recipe, store the chicken filling in an air-tight container and keep refrigerated for a week or freeze small portions in separate ziplock bags for up to a month.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...