Chicken Cake- Guest Post

Whoever came up with this idea is a genius. I got this recipe from one of my relatives. This is heaven…I have never seen this in a any bakery or restaurant or eateries. Looks like these are one of those treasured Malabar recipes that were passed on from one generation to another.

Now, it’s time for you all  try making one of these. Don’t miss out on this one.

Makes: 8 inch x 1 inch loaf
Spice level: Low

Preparation time: 25 mins.

Cook time (incl. Prep. time): 1 Hr. 30 Mins.

Ingredients

1. Chicken Breast – 1 Lb (boneless cut into small cubes)
2. Turmeric Powder – 1/4 Tsp
3. Black Pepper Powder – 2 pinches
4. Salt – a pinch
5. Red onions – 1 (medium size – sliced/diced to very small pieces)
6. Ginger Garlic Paste – 1/2 Tbsp.
7. Green Chili – 2 (chipped)
8. Red Chili Powder – 1/4 Tsp. (add more if you need it extra spicy)
9. Turmeric Powder – 1/4 Tsp.
10. Black pepper powder – a pinch
11. Garam Masala – a pinch
12. Lime Juice – squeezed from 1 half of a Lime
13. Coriander Leaves
14. Curry leaves
15. Canola Oil – 2 Tbsp.
16. All-purpose Flour – 3 Tbsp.
17. Egg – 2
18. Milk – 1/2 cup
19. Canola oil- 1/4 cup
20. Salt – to taste

Instruction

1. Cook the chicken: add ingredients 1-4 to a pressure cooker along with a cup of water and cook for about 15 min. The chicken should be cooked till it’s soft.
2. Using a strainer, drain the chicken and set aside.
4. In a sauce pan, heat 2 tbsp. of oil. Add onions, a pinch of salt and sauté the onions till its transparent.
5. Add the chopped chilies and ginger-garlic past and sauté for 2 mins.
6. Add all powders (ingredients 8 – 11) and sauté till it’s cooked (for 2 mins.)
7. Add shredded chicken in to it.
8. Add the lime juice, chopped coriander leaves and curry leaves to the pan. Mix well and keep the pan covered on low flame for about 5-8 mins to integrate all the
flavors together.
9. Remove the pan from the flame and let it cool for about 10 mins.
10. In a blender, blend together all-purpose flour, eggs, milk, oil and salt until well mixed and creamy. Be careful not to over mix; if you over-blend the all-purpose flour could get cooked and lumpy which will make the cake hard and inconsistent.
11. Grease an 8 inch non-stick sauce pan with oil. Make sure to use a sauce pan with a tight fitting lid.
12. Pour one half of the batter into it; spread the chicken mixture evenly on top the pan and pour the remaining batter on top of the chicken mixture. Basically, we need to sandwich the chicken mixture within two layers of batter.
13. Sprinkle chopped coriander leaves over and cook with the lid tightly closed on high flame for a minute or two.
14. Reduce the flame to the least (simmer) and cook for 30 – 35 mins. until the center of the crust gets firmed or cooked.
15. Remove from the flame and let it cool down for about 15 mins.
16. Carefully flip the pan over onto a flat plate. Flip the chicken cake once again so that the beautiful and garnished face of the cake is facing up.
17. Cut into squares and serve warm

Chicken Cake

 

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Prep time

25 mins

Cook time

1 hour 35 mins

Total time

2 hours

 

Author: Shamna Moidunny

Recipe type: Appetiser

Cuisine: Indian

Serves: 8 inch x 1 inch loaf

Ingredients

For making filling

• 1. Chicken Breast - 1 Lb (boneless cut into small cubes)
• 2. Turmeric Powder - ¼ Tsp
• 3. Black Pepper Powder - 2 pinches
• 4. Salt - a pinch
• 5. Red onions - 1 (medium size - sliced/diced to very small pieces)
• 6. Ginger-Garlic Paste - ½ Tbsp.
• 7. Green Chili - 2 (chipped)
• 8. Red Chili Powder - ¼ Tsp. (add more if you need it extra spicy)
• 9. Turmeric Powder - ¼ Tsp.
• 10.Black pepper powder - a pinch
• 11. Garam Masala - a pinch
• 12. Lime Juice - squeezed from 1 half of a Lime
• 13. Coriander Leaves
• 14. Curry leaves
• 15. Canola Oil - 2 Tbsp.

For making Batter

• 16. All-purpose Flour - 3 Tbsp.
• 17. Egg - 2
• 18. Milk - ½ cup
• 19. Canola oil- ¼ cup
• 20. Salt - to taste

Instructions

1. Cook the chicken: add ingredients 1-4 to a pressure cooker along with a cup of water and cook for about 15 min. The chicken should be cooked till it's soft.
2. Using a strainer, drain the chicken and set aside.
3. In a sauce pan, heat 2 tbsp. of oil. Add onions, a pinch of salt and sauté the onions till its transparent.
4. Add the chopped chilies and ginger garlic past and sauté for 2 mins.
5. Add all powders (ingredients 8 - 11) and sauté till it’s cooked (for 2 mins.)
6. Add shredded chicken in to it.
7. Add the lime juice, chopped coriander leaves and curry leaves to the pan. Mix well and keep the pan covered on low flame for about 5-8 mins to integrate all the
8. flavors together.
9. Remove the pan from the flame and let it cool for about 10 mins.
10. In a blender, blend together all-purpose flour, eggs, milk, oil and salt until well mixed and creamy. Be careful not to over mix; if you over-blend the all-purpose
11. flour could get cooked and lumpy which will make the cake hard and inconsistent.
12. Grease an 8 inch non-stick suace pan with oil. Make sure to use a sauce pan with a tight fitting lid.
13. Pour one half of the batter into it; spread the chicken mixture evenly on top the pan and pour the remaining batter on top of the chicken mixture. Basically, we
14. need to sandwich the chicken mixture within two layers of batter.
15. Sprinkle chopped coriander leaves over and cook with the lid tightly closed on high flame for a minute or two.
16. Reduce the flame to the least (simmer) and cook for 30 - 35 mins. until the center of the crust gets firmed or cooked.
17. Remove from the flame and let it cool down for about 15 mins.
18. Carefully flip the pan over onto a flat plate. Flip the chicken cake once again so that the beautiful and garnished face of the cake is facing up.
19. Cut into squares and serve warm.

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