Serve the Chicken Tikka Pan Cake hot with tomato ketchup or tamarind chutney. These easy to make pan cakes are nutritious for school or for office lunch.
Flour (maida) 1 ½ cup
Salt to taste
Garlic Paste 1 tsp
Chicken Breast 1 piece
Crushed Red Chili 1 tsp
Vinegar 2 tbsp
Broth ½ cup
Dalda Cooking Oil as required
In a large bowl beat eggs with an electric beater, add flour bit by bit, pour in the broth and mix well. This mixture is ready for making the pan cake (add some water if required, be careful to not dilute it too much).
Wash the chicken and cut horizontal slits into it. Marinate it for a half hour with garlic, salt, red chilies and vinegar.
In a frying pan, heat the Dalda Cooking Oil over medium heat for a minute, add the chicken and turn it to high heat and fry till golden. Cover and simmer for 5 – 7 minutes.
Remove the pan from the stove and let it cool. Shred the chicken and add it to the pan cake mixture.
Heat a clean , dry frying pan with 1 tbsp of Dalda Cooking Oil over medium heat, reduce the heat once the oil has heated up and pour in half a cup of the pan cake batter and spread.
Cook the batter on both sides till golden in colour.