Egg-Chicken Pan Cake

by Sunitha Fernandez
Chicken with eggs and other ingredients
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Others
Prep Time 40 minutes
Servings
people
Ingredients
Cuisine Others
Prep Time 40 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing egg-chicken pan cake, cook the chicken in water with salt and turmeric powder. Strain it and shred it. Keep it aside.
  2. Heat ghee in vessel and sautT onions till it becomes transparent.
  3. Add in the ginger-garlic paste and sautT for 2 minutes on low flame.
  4. Then add in the shredded chicken, pepper powder and coriander leaves. SautT it for 5 minutes on low flame and remove it from the flame. Keep it aside.
  5. In another vessel heat a little ghee and roast cashew nuts and raisins. Keep it aside.
  6. In a bowl beat in the eggs with, chilly powder, cumin powder, garam masala, milk and required salt. Mix it well and keep it aside.
  7. Grease a non-stick pan with ghee and keep it aside.
  8. Heat a greased non-stick pan.
  9. Pour in the egg mixture and spread the chicken mixture over it. On top of the chicken mixture, sprinkle the fried cashew nuts and fried rasins.
  10. Cover it and cook it on low flame for 5-10 minutes.
  11. Egg-chicken pan cake is ready. Turn it over and serve hot.
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