ഒരുപാടൊന്നും വേണ്ട🔥ഒരു അഞ്ചോ ആറോ ബ്രെഡ് മതി

Ingredients

• 5-6 slices Bread Slices (day‑old white sandwich bread, crusts removed if desired)
• 3 pieces Eggs (large, room temperature)
• 0.5 cup Milk (whole milk preferred)
• 0.5 teaspoon Black Pepper Powder (freshly ground)
• 0.75 teaspoon Turmeric Powder (divided between marination and cooking)
• 1 teaspoon Salt (adjust to taste)
• 300 grams Chicken Breast (cut into bite‑size pieces, marinated with turmeric, pepper and salt)
• 2 tablespoon Ghee (for frying the chicken)
• 1 piece Onion (large, thinly sliced)
• 2 sprigs Curry Leaves (fresh)
• 1 tablespoon Ginger‑Garlic Paste (freshly made or store‑bought)
• 1 piece Green Chili (chopped, adjust heat to preference)
• 0.25 teaspoon Fenugreek Powder (optional, adds subtle bitterness)
• 0.25 teaspoon Garam Masala (store‑bought or homemade)
• 1 tablespoon Ghee for Brushing (to grease the pan before baking)

Instructions

1. Make Bread Crumbs

   Remove crusts if desired and crush 5‑6 slices of bread into fine crumbs using your hands or a food processor.

   Time: PT2M

2. Mix Eggs, Milk and Pepper

   In a mixing bowl combine 3 eggs, ½ cup milk and ½ tsp ground black pepper. Whisk until smooth.

   Time: PT2M

3. Marinate Chicken

   Toss the chicken pieces with ½ tsp turmeric, ½ tsp black pepper and 1 tsp salt. Let sit for 5 minutes.

   Time: PT5M

4. Fry Chicken

   Heat 2 tbsp ghee in a pan over medium heat. Add the marinated chicken and fry until golden and cooked through, about 5 minutes. Transfer to a plate.

   Time: PT5M

   Temperature: medium heat

5. Sauté Onion and Aromatics

   In the same pan add the sliced onion. Cook until it just starts to turn translucent (≈2 minutes). Add 2 sprigs curry leaves, 1 tbsp ginger‑garlic paste and the chopped green chili. Stir for another minute.

   Time: PT3M

   Temperature: medium heat

6. Add Ground Spices

   Sprinkle ¼ tsp turmeric, ½ tsp black pepper, a pinch of fenugreek powder and ¼ tsp garam masala. Cook, stirring, until the spices turn fragrant and the raw aroma disappears (≈1 minute).

   Time: PT1M

   Temperature: medium heat

7. Combine Chicken with Masala

   Return the fried chicken to the pan, toss to coat evenly with the spice mixture. Cook for 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: medium heat

8. First Layer of Egg‑Bread Batter

   Brush a clean non‑stick pan with a little ghee. Pour about half of the bread‑crumb‑egg mixture into the pan, spreading evenly. Cover and let steam for 2 minutes.

   Time: PT2M

   Temperature: low heat

9. Add Chicken Masala Layer

   Open the pan, spread the chicken masala evenly over the partially set batter, then pour the remaining bread‑egg mixture on top, smoothing gently.

   Time: PT2M

   Temperature: low heat

10. Set and Flip the Cake

    Cover the pan again and cook on low flame for about 3 minutes until the bottom is set. Carefully flip the whole cake using a plate or spatula, then cook the other side for another 3 minutes until fully set and lightly golden.

    Time: PT6M

    Temperature: low heat

11. Rest and Serve

    Remove from heat, let rest 2 minutes, then cut into wedges and serve hot.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

15 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g