- Cook boneless chicken with turmeric, chili powder, coriander powder, garam masala, black pepper, ginger-garlic paste, and salt in a pressure cooker for one whistle. Simmer until the liquid evaporates.
- Sauté thinly sliced onions and chopped green chilies in coconut oil until caramelized.
- Grind the cooked chicken into small pieces and mix with the sautéed onions to prepare the masala.
- Prepare pancake batter by blending all-purpose flour, egg, milk, water, and a pinch of salt to a thin consistency.
- Cook thin pancakes on a skillet without flipping to ensure only one side is browned.
- Fry cashews and raisins in ghee until golden brown and set aside.
- Grease a saucepan with ghee for layering. Dip each pancake in beaten egg (add salt and pepper to the egg mixture) and layer it in the pan.
- Sprinkle chicken masala, fried cashews, and raisins between each pancake layer.
- Pour the remaining egg mixture over the top layer to bind the dish.
- Cover and cook on low heat for 15 minutes. Carefully flip and cook the other side for another 15 minutes.
- Slice like a cake and serve warm with chai or coffee.
- Calories:450 kcal25%
- Energy:1882 kJ22%
- Protein:20 g28%
- Carbohydrates:45 mg40%
- Sugar:8 mg8%
- Salt:600 g25%
- Fat:25 g20%
Last Updated on 2 months by Neha Deshmukh
Chicken Pancake Layer Cake Recipe – Kerala-Style Egg Dish
Hey everyone! If you’re anything like me, you’re always on the lookout for something a little different, a little special, to spice up your cooking. Well, buckle up, because today we’re diving into a recipe that’s truly unique – a Chicken Pancake Layer Cake! It’s a Kerala-style egg dish that’s savory, comforting, and surprisingly delightful. I first stumbled upon a version of this at a friend’s family gathering, and I knew I had to recreate it. It’s a bit of work, but trust me, the end result is so worth it.
Why You’ll Love This Recipe
This isn’t your average pancake stack! We’re talking layers of fluffy pancakes sandwiching a flavorful chicken masala, all brought together with a delicate egg coating and a sprinkle of crunchy cashews and raisins. It’s a beautiful blend of textures and tastes – savory, slightly sweet, and utterly addictive. Plus, it’s a fantastic way to use up leftover cooked chicken. It’s a real showstopper, perfect for a weekend brunch or a special occasion.
Ingredients
Here’s what you’ll need to make this Kerala-style masterpiece:
- 250 gm boneless chicken
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- ½ tbsp coriander powder
- ¼ tsp garam masala powder
- ½ tsp black pepper powder
- ½ tsp ginger paste
- ½ tsp garlic paste
- Salt to taste
- 1 large or 2 medium onion, sliced thinly
- 2 green chillies, chopped
- 1 tsp coconut oil
- 1 cup all-purpose flour (maida)
- 1 large egg
- 200 ml milk
- As needed water
- 1 pinch salt
- 1 tbsp ghee
- 10-15 cashewnuts
- 10-15 raisins
- 4 eggs
- Salt and pepper to taste (for egg mixture)
Ingredient Notes
Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!
Chicken & Marinade Spices: Don’t skimp on the spices! They’re what give the chicken its signature Kerala flavor. Feel free to adjust the chilli powder to your spice preference.
Onion & Chilli Variations: I love using a mix of red and white onions for a bit more complexity. And if you’re not a fan of too much heat, just reduce the number of green chillies.
Coconut Oil – A South Indian Staple: Coconut oil really adds to the authentic flavor. If you don’t have it, you can substitute with vegetable oil, but the taste won’t be quite the same.
Flour & Egg Quality: Using good quality all-purpose flour will give you a lighter pancake. And fresh eggs always make a difference!
Cashew & Raisin Selection: I prefer using slightly larger cashews for a nice crunch. And golden raisins add a lovely sweetness.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s cook the chicken. Combine the chicken with turmeric powder, chilli powder, coriander powder, garam masala powder, black pepper powder, ginger paste, garlic paste, and salt. Pressure cook for one whistle, then simmer until the liquid evaporates.
- While the chicken is cooking, let’s caramelize those onions! Heat coconut oil in a pan and sauté thinly sliced onions and chopped green chillies until they’re beautifully golden brown. This takes patience, but it’s so worth it.
- Once the chicken is cooked, grind it into small pieces. Mix it with the sautéed onions to create the delicious chicken masala.
- Now, for the pancakes! In a blender, combine all-purpose flour, egg, milk, water, and a pinch of salt. Blend until you have a thin, smooth batter.
- Heat a skillet over medium heat. Cook thin pancakes, but here’s the trick – don’t flip them! We want only one side browned.
- Fry cashews and raisins in ghee until golden brown and set aside. These will add a lovely crunch and sweetness later.
- Grease a saucepan with ghee. Dip each pancake in a beaten egg mixture (seasoned with salt and pepper) and layer it in the pan.
- Sprinkle chicken masala, fried cashews, and raisins between each pancake layer.
- Pour the remaining egg mixture over the top layer to bind everything together.
- Cover the saucepan and cook on low flame for 15 minutes. Carefully flip the cake and cook the other side for another 15 minutes.
- Finally, slice like a cake and serve warm with a cup of chai or coffee.
Expert Tips
- Don’t overcrowd the pan: When frying the cashews and raisins, work in batches to ensure they get evenly browned.
- Low and slow is key: Cooking the pancake cake on low flame prevents it from burning and ensures the flavors meld together beautifully.
- Patience is a virtue: Caramelizing the onions takes time, but it’s essential for that rich, sweet flavor.
Variations
This recipe is surprisingly versatile! Here are a few ideas to make it your own:
Vegan Adaptation: Substitute the egg in the pancake batter with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Use plant-based milk and ghee.
Gluten-Free Adaptation (Flour Alternatives): Use a gluten-free all-purpose flour blend instead of maida. Rice flour or a mix of rice and almond flour works well.
Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper to the chicken masala.
Festival Adaptation (Easter/Christmas Brunch): This would be a stunning addition to a festive brunch spread! You could even add a sprinkle of chopped fresh coriander for a pop of color. My family loves it during Christmas!
Serving Suggestions
This Chicken Pancake Layer Cake is delicious on its own, but here are a few ideas for serving:
- A side of coconut chutney
- A sprinkle of chopped fresh coriander
- A squeeze of lime juice
- A steaming cup of chai or coffee
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
FAQs
Let’s answer some common questions!
What type of chicken is best for this recipe? Boneless, skinless chicken thighs work best as they stay moist during cooking. But breast meat will work in a pinch!
Can I make the chicken masala a day ahead? Absolutely! In fact, the flavors will develop even more overnight.
What is the best way to prevent the pancakes from sticking to the skillet? Make sure your skillet is well-seasoned or use a non-stick pan. A little ghee or oil also helps.
Can I use a different oil instead of coconut oil? You can, but coconut oil adds a unique flavor that’s characteristic of Kerala cuisine. Vegetable oil or sunflower oil are good substitutes.
How can I adjust the sweetness of the dish? Adjust the amount of raisins, or add a teaspoon of sugar to the chicken masala.
What is the traditional accompaniment to this dish in Kerala? It’s often served with a simple coconut chutney or a spicy tomato chutney.
Can this be made in a larger quantity for a gathering? Yes, you can easily double or triple the recipe. Just make sure you have a large enough saucepan!
Enjoy making this unique and flavorful dish! I hope it becomes a favorite in your kitchen, just like it has in mine. Happy cooking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
