Indian Chicken Pudding
Discover the delightful fusion of savory and creamy flavors with Indian Chicken Pudding, a unique and hearty dish that redefines comfort food. Combining tender, spiced shredded chicken with a luscious custard-like egg, milk, and cream mixture, this baked masterpiece is infused with aromatic Indian spices like garam masala, cardamom, and cinnamon. The golden, slightly caramelized top gives way to layers of bold, warming flavors, making it an irresistible centerpiece for any meal. Perfectly balanced with the richness of ghee and the crunch of optional cashew garnish, this baked pudding pairs beautifully with naan or steamed rice, offering a truly indulgent experience. Ready in just about an hour, Indian Chicken Pudding is a show-stopping addition to your dinner table that’s sure to impress family and friends alike.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 500 ml Full-cream milk
- 1 large Onion
- 2 teaspoons Ginger garlic paste
- 2 Green chilies
- 1 teaspoon Garam masala powder
- 3 Cardamom pods
- 1 Bay leaf
- 1 Cinnamon stick
- 3 large Eggs
- 100 ml Fresh cream
- 3 tablespoons Corn flour
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 2 tablespoons Ghee (clarified butter)
- 2 tablespoons Coriander leaves
- 2 tablespoons Cashews (optional, for garnish)
Instructions
Wash the chicken thoroughly and boil it in water with a pinch of salt until fully cooked. Shred the cooked chicken into fine pieces and set aside.
Finely chop the onion and green chilies. Set aside.
In a large pan, heat the ghee over medium heat. Add the cardamom pods, bay leaf, and cinnamon stick. Sauté for 1-2 minutes until aromatic.
Add the chopped onion and green chilies to the pan. Cook until the onions are golden brown, stirring occasionally.
Mix in the ginger garlic paste and sauté for 1 minute until fragrant.
Add the shredded chicken to the pan and mix well. Sprinkle in the garam masala powder, salt, and black pepper powder. Cook for another 2-3 minutes, ensuring the spices coat the chicken evenly. Remove the cinnamon stick, bay leaf, and cardamom pods, then set the chicken mixture aside to cool slightly.
In a mixing bowl, whisk together the eggs, milk, cream, corn flour, and sugar until the mixture is smooth and lump-free.
Preheat your oven to 160°C (320°F).
Grease a baking dish with ghee and layer the spiced chicken mixture evenly at the bottom.
Pour the egg, milk, and cream mixture over the chicken, ensuring it spreads evenly across the surface.
Place the dish in the oven and bake for 30-35 minutes or until the pudding is set and golden on top. You can test doneness by inserting a toothpick in the center; it should come out clean.
Remove the pudding from the oven and let it cool slightly before slicing.
Garnish with chopped coriander leaves and cashews if desired. Serve warm as a standalone dish or with naan or rice.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 49.8 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 962 mg | 74% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
