Chicken Paniyaram Recipe | Kozhi Kuzhi Paniyaram
Ever felt like munching something crispy outside and soft inside? That’s exactly what this Chicken Paniyaram is! Back home in South India, paniyaram was a regular item. But when we started adding chicken to it… trust me, a total game changer!
It’s like our regular crispy paniyaram got a yummy upgrade. With that juicy chicken inside, it becomes a tasty and filling snack. Good for breakfast, evening tiffin, or even when guests come home.
Health Benefits of the Dish
Chicken is full of protein – helps with strength and keeping us active. You can use lesser oil than mentioned in the recipe, and adding eggs and dosa batter, it becomes a nice balanced snack. Tasty and healthy too!
Let’s Talk About Ingredients
Chicken
Finely chopped boneless chicken cooks quickly and blends well with the spices. It’s rich in protein and adds a meaty texture to the paniyaram.
Dosa Batter
Slightly sour dosa batter gives the paniyaram its characteristic tangy flavor and soft texture. If you don’t have dosa batter, you can use store bought idli batter as an alternative.
Eggs
Eggs help bind the mixture and add fluffiness. They also increase the protein content of the dish.
Onions, Green Chillies, and Curry Leaves
These ingredients add crunch, heat, and aroma, enhancing the overall flavor profile.
Spices
Turmeric, chilli powder, coriander powder, and chicken masala infuse the chicken with rich flavors, making each bite delicious.
Detailed Recipe
Video Recipe
Instructions with Photo Guide
- Prepare the Masala:
- Heat 1.5 tsp oil in a pan.
- Add 1 chopped green chilli,
- 1 sprig chopped curry leaves,
and 1 finely chopped onion.
Saute until the onions turn soft.
- Add Aromatics:
- Add 1 tbsp ginger-garlic paste.
- Fry until the raw smell disappears.
- Cook Tomatoes:
- Add 1 chopped tomato
- Fry for half a minute
- and a pinch of salt.
- Cook until the tomatoes turn soft and mushy.
- Spice It Up:
- Add 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 1 tsp coriander powder.
- Mix well.
- Cook Chicken:
- Add 1/2 cup water
- cook until thick
- and 200 gms finely chopped boneless chicken.
- Cook until the chicken changes color.
- Add Masala:
- Add 1/2 tsp salt and 1.5 tsp chicken masala.
- Cook on high heat for a minute.
- Simmer:
- Add 1 cup water.
- Mix well, cover, and cook on high heat for 10 minutes.
- Dry the Mixture:
- Open the lid and cook until the mixture is dry.
- Add a squeeze of lemon juice.
Let it cool.
- Prepare the Batter:
- In a bowl, combine the cooled chicken mixture
- with 5 ladles of slightly sour dosa batter,
- 2 eggs,
- 1 finely chopped onion,
- and 2 tbsp chopped coriander leaves.
- Mix well.
- Cook Paniyaram:
- Heat a paniyaram pan and add 1/8 tsp oil in each pit.
- Fill each pit with the batter.
- Cover and cook on medium heat for 5 minutes or until the top is not watery.
- Flip and cook until the other side is crispy.
- Serve:
- Remove
and serve hot with tomato kulambu or coconut chutney.
Expert Tips
- Ensure the chicken is finely chopped for even cooking.
- Slightly sour dosa batter enhances the flavor.
- Cook on medium heat to get a crispy exterior and soft interior.
- You can add grated vegetables like carrots for added nutrition.
FAQs
Q: Can I use leftover chicken for this recipe?
A: Yes, shredded leftover chicken can be used. Just ensure it’s well-seasoned.
Q: What if I don’t have a paniyaram pan?
A: You can use an appe pan or even make small pancakes on a regular pan.
Q: Can I make this recipe vegetarian?
A: Absolutely! Substitute chicken with grated paneer, mushrooms or mixed vegetables.
Recipe card
Chicken Paniyaram
Ingredients
- 1.5 tsp Oil
- 1 Green Chilli chopped
- 1 sprig Curry Leaves chopped
- 1 Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 Tomato chopped
- Salt to taste
- 1/8 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/2 cup Water
- 200 gms Boneless Chicken finely chopped
- 1.5 tsp Chicken Masala
- 1 cup Water
- Juice of 1/2 Lemon
- 5 ladles slightly sour Dosa Batter
- 2 Eggs
- 1 Onion finely chopped
- 2 tbsp Coriander Leaves chopped
Instructions
- Heat oil; sauté green chilli, curry leaves, and onion until soft.
- Add ginger-garlic paste; cook until raw smell disappears.
- Add tomato and salt; cook until mushy.
- Add turmeric, chilli, and coriander powders; mix well.
- Add water and chicken; cook until color changes.
- Add salt and chicken masala; cook on high for a minute.
- Add water; cover and cook for 10 minutes.
- Open lid; cook until dry; add lemon juice.
- Cool mixture; mix with dosa batter, eggs, onion, and coriander leaves.
- Heat paniyaram pan; add oil; fill with batter.
- Cover and cook for 5 minutes; flip and cook until crispy.
- Serve hot with chutney.
