Savory Chicken Cake

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﷽
Savory Chicken Cake| Delicious tea time snack

Perfect for tea time, lunch boxes & Iftar



This is one of those recipes that is simple to make, easy to prepare ahead, and so satisfying. A soft, lightly seasoned savory batter is baked with a delicious filling of spiced chicken, caramelized onions, vegetables and fresh herbs.
 Once baked, the result is soft and golden on the outside, with a flavorful chicken filling tucked inside.
Cut it into little squares and serve it as a tea-time snack, lunch-box treat, party appetizer or Iftar snack. I usually make a batch, refrigerate it and reheat in the oven in the morning for the kids' lunch boxes.
And the best part? The filling can easily be customized with whatever you have on hand.


Ingredients

For the Chicken Filling

  • 2 boneless chicken breasts
  • Oil, for sautéing
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2–3 onions, thinly sliced
  • 1 green chilli, finely chopped, adjust to taste
  • 1 carrot, grated (optional)
  • A few slices of capsicum
  • Fresh parsley or coriander leaves
  • Salt, to taste
  • Black pepper, to taste
  • Paprika powder, to taste
  • Ketchup, a little (optional)
  • For the chicken:
    • Salt
    • Black pepper
    • Cajun seasoning
For the Savory Batter
  • 2 eggs (50–60 g each)or 3 small eggs
  • 150 ml oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup milk
  • 1 cup all-purpose flour
  • ¼–½ tsp baking powder

Method

1. Prepare the chicken filling

  • Season the chicken breasts with salt, pepper and Cajun seasoning.
  • Heat a little oil in a pan and shallow-fry the chicken on both sides until completely cooked.
  • Remove the chicken and set aside to cool slightly, then shred it.
  • In the same pan, add a little more oil if needed.
  • Add ginger and garlic paste followed by the green chilli and sliced onions.
  • Sauté until the onions become soft and nicely caramelized.
  • Add the grated carrot and capsicum and sauté for a few minutes.
  • Season with salt, pepper and paprika. Add chilli powder instead if you prefer it spicier.
  • Add the shredded chicken and mix everything well.
  • Add a little ketchup if using.
  • Turn off the heat and mix in chopped parsley or coriander leaves.
  • Set the filling aside.

2. Preheat the oven to 180°C.
3. Grease the baking dish

  • Grease an 8-inch square baking tray with butter or oil.

4. Prepare the batter

  • Add the eggs, salt, pepper, oil, milk, flour and baking powder to a blender.
  • Blend until you have a smooth batter.

5. Layer and bake

  • Pour in half of the batter.
  • Bake at 180°C for 5–10 minutes, just until the surface is set and no longer wet.
💡The little trick of pre-baking the first layer of batter helps hold the filling in place instead of letting it sink to the bottom.
  • Spread the chicken filling evenly over the partially baked layer.
  • Pour the remaining batter gently over the filling, spreading it evenly.
  • For a prettier finish, sprinkle a little grated carrot, fresh herbs and a small amount of the chicken filling over the top.
  • Return to the oven and bake at 180°C for about 25–30 minutes, or until golden and completely cooked through.
  • Allow it to cool slightly before cutting into squares.

Serving & Storage

Serve warm with tea, coffee or your favorite dip.

These are also great for lunch boxes and Iftar. I usually bake them ahead, refrigerate them, and reheat them in the oven when needed.

Storage: Refrigerate in an airtight container and reheat in the oven until warmed through.

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