Butter Chicken Pola | Pan-Cooked Malabar Snack

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, and allow to soften.
7. Add garam masala, pepper, and chili powder, and cook for 30 seconds.
8. Add the chopped tomato and cook 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 it 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 a little extra space. Grease the bottom and sides lightly with oil.
2. Place another old Tawa (flat pan), preferably a thick-based one, on the 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 of 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.