Chicken Fatteh
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Preparation time
30 mins
Cooking / Baking time
30 mins
8 people


2 Tbsp
Olive oil
4 Tbsp
Parsley finely chopped
1 Tsp
Cumin Seeds
1 cup
Onion Finely Chopped
2 Tbsp
Roasted Almonds Flakes
2 Tbsp
Lemon Juice
1 Kg
1 cup
Chick pea boiled
1 1/2 cup
Boiled rice
2 medium
2 medium
Egg Plant
1 Kg
2 Tsp
Fresh Garlic Crushed
4 Tbsp
Tahini paste
1/2 Tsp
Black Pepper crushed
3 Tsp
1 1/2 cup
Boiled rice
2 Tsp
Crushed Red chilli flakes
Meal course
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Chicken Fatteh is a ( Middle Eastern ) Arabic Cusine with a yogurt n tahini combination with garlic mild taste with crispy pitta bread n chickpea .

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  1. First boiled whole chicken 1 kg with salt n whole spices with 3 to 4 cup water .cook till water 1 cup chicken stock remains.
  2. Strain n Separate the chicken stock .add lemon juice n keep aside . Shredded the whole chicken ( not very small or fine pieces)
  3. Boil rice with 1 tsp salt .strain the water n keep aside
  4. Peeled n cut potato into cubes n shallow fry or toast in oven.
  5. Cut 10 into small diagonal shape pitta bread with kitchen scissor.deep fry or toast in oven with 2 tbsp oil till crispy .
  6. Optional :Cut 2 eggplant into slices with skin n deep fry them .
  7. Boiled 1 cup soaked chickpea or use can chickpea.drain excess water before using .
  8. Curd sauce : 1 kg whipped yogurt ,add 1 tsp salt ,1 tsp fresh crushed garlic ,,crushed black pepper n tahini paste .mix together n chopped parsley leaves 1 tsp .
  9. For bhagar: Heat oil 1/4 cup.add crushed garlic n chopped onion .fry till light golden .at last add cumin seeds .
  10. Assembling: In glass pyrix dish . Spread 1/2 crispy pitta bread .then rice layer .then fried egg plant layer ,then shredded chicken ,boiled chickpea layer .then fried potato n pour chicken stock .
  11. At top curd paste . Drizzle that onion bhagar , Sprinkle roasted almond n crushed red chilli n parsley chopped leaves n decorate with chick pea .drizzle some olive oil .
  12. Insert half pitta bread vertically on top .n serve immediately before it get soggy.

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