Chicken Cake
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Indian
Serves: 8 inch x 1 inch loaf
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
  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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at