Butter Chicken Pola

A delicious and simple version of Butter Chicken masala is layered between thick crepe layers, in this Pan-cooked savoury pie. Quick to prepare. A wonderful snack or tea time addition. Perfect for Ramadan.

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Ingredients:

Boneless chicken breast		300 gms
Onion, finely chopped		1 small
Tomato, chopped		1
Tomato puree		2 Tbsp
Chili powder		1 tsp
Cumin seeds		1/4 tsp
Garam Masala		1 tsp la
Black pepper		A Pinch
Kasuri Methi		1 tsp
Cooking cream		2 Tbsp
Salt		¼ tsp
Coriander leaves		1/2 cup
Oil for pan-frying		3-4 Tbsp
Cabbage, shredded		1/2 cup

To Marinate the Chicken:

Chilli powder		1/2 tsp
Garam masala		1/2  tsp
Turmeric powder		1/4 tsp
Black pepper powder		¹⁄4 tsp
Ginger-garlic paste		2 Tbsp
Thick sour yoghurt		1 1/2 Tbsp
Red food colouring - optional		A Pinch
Salt (1/4 tsp)		To taste

For the Batter:

Eggs		3
Plain flour		1 cup
Milk		3/4 cup - 1 cup
Oil (sunflower/ vegetable)		1/4 cup
Salt (1/2 tsp  - 3/4 tsp)		To taste
Baking powder		1/2 tsp

Toppings:

Green capsicum, cut into thin rounds		1 small
Carrot, cut julienne/shredded		1 small
Chopped tomato (optional) OR use Tomato Sauce Deco		1/4 cup
Coriander leaves		A few

 

Method:

For the Butter Chicken filling:

1. Cut the chicken into very small pieces. Mix with all ingredients listed for marination. Set aside for 15 minutes.
2. Add the marinated chicken to a pot and cook without adding any water.
3. After 5 minutes, the chicken has turned opaque and there is a good amount of liquid that has been released from the chicken. Remove the chicken from the liquid  Reserve this for later.
4. Fry the chicken par-cooked chicken pieces for 3 minutes till evenly colored. Set aside.
5. To the same oil, add the cumin and allow to sizzle.
6. Add chopped onion, allow to soften.
7. Add garam masala, pepper and chili powder, cook for 30 seconds.
8. Add the chopped tomato and cooked till softened. Next add the tomato puree and stir till the color deepens.
9. Return the cooking liquid.
10. Add Kasuri Methi and thicken. Add the fried chicken and mix briefly on medium heat, till the pieces are coated nicely.
11. Add the cream and stir till just heated through. Remove from heat.
12. Add chopped coriander leaves. Set aside the filling.
13. Once it has cooled down a bit, add the shredded cabbage and toss through.

Prepare the ‘Pola’ Batter:

1.  Add eggs, milk, and oil to a blender. Blend till nice and frothy.
2. Stop and add flour and baking powder. Also, add salt.
3. Blend once more till you have a smooth thick batter. Make sure the batter has enough salt.

Pan – cook the Pola:

1. You need a non-stick frying pan(with a tight lid)  that’s deep enough to contain the filling and batter, with an extra little space. Grease the bottom and sides lightly with oil.
2. Place another old Tawa (flat pan), preferably a thick based one on heat. Heat this on a medium flame for 1 minute.
3. Place the nonstick pan on this and reduce the heat to ‘very low’.
4. Pour just less than 3/4th of the batter into the pan. Cover and cook for 3 minutes on this low and indirect flame.
5. Open and add all the filling over the base that has just started to set. Spread it evenly, gently.
6. Pour over the remaining batter. Rinse the blender, with only 1/ 4 cup water to release the thick batter. Add this also.
7. Now, decorate with the sliced capsicum rings (thin slices), julienned carrot and diced tomato. Remove the wet seed portion of the tomato.
8. Cover the pan and cook on the low, indirect flame for 20 minutes. Check every 5-6 minutes, so that the bottom does not overcook. (As burner heat may vary).
9. Flip the cooked pola onto a plate, and then again onto the serving dish.
10. Decorate with a little Tomato sauce.
11. Once the Pola has cooled off a little, cut into wedges and serve. Serve warm.
12. This dish reheats nicely in the microwave. Heat for 1 – 2 minutes only.

Butter Chicken Pola

Notes:

• Beef Irani Pola Recipe 
• Flourless Sweet Plantain Pola (Kai Pola)
• Kadala / Chickpeas Pola

 

 

Key Ingredients: Key Ingredients: Chicken, Onion, Garlic, Ginger, Tomato, Cream, Flour, Eggs, Milk, Oil, Salt, Coriander, Spices.

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