Tandoori Chicken Keema Pancakes Recipe

About this recipe

Tandoori Chicken Keema Pancakes are a fusion breakfast delight that combines the bold, smoky flavors of tandoori-spiced minced chicken with soft, golden pancakes. This dish strikes a perfect balance of flavors and textures, with the savory and spiced chicken complementing the fluffy pancakes. Ideal for a leisurely family breakfast, these pancakes are hearty yet light, offering a balanced meal with protein-rich chicken and a hint of tangy yogurt. The medium spice level ensures a warm, comforting flavor without overwhelming heat, making it suitable for all palates. A unique, satisfying way to start your day with a touch of Indian culinary flair.

Ingredients

• 500 g Chicken Whole
• 500 g Refined Flour
• 6 pcs White Eggs
• - Toned Milk
• 200 g Dahi
• - Tandoori Seasoning 50g
• 500 g Onion
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 100 g Salt
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix minced chicken with tandoori masala, red chili powder, turmeric powder, garam masala, and salt. Set aside to marinate for 10 minutes.
2. 2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter, then sauté the chopped onion and green chili until softened.
3. 3. Add the marinated chicken keema to the pan and cook for 8-10 minutes, stirring occasionally, until fully cooked. Sprinkle with fresh cilantro and set aside.
4. 4. For the pancake batter, whisk together flour, egg, milk, and a pinch of salt in a bowl until smooth.
5. 5. Heat a non-stick pan over medium heat and lightly grease with oil. Pour a ladleful of batter and spread into a small circle. Cook for 2 minutes on each side until golden brown. Repeat for remaining batter.
6. 6. Assemble by placing the chicken keema on top of each pancake and garnishing with a dollop of yogurt and fresh cilantro.
7. 7. Serve warm and enjoy the fusion of flavors.