Chicken Pola is a popular Malabar specialty that looks like a cake but tastes like a rich, savory chicken omelet. It is made with layers of spiced shredded chicken and a soft, fluffy egg mixture. It’s cooked slowly on the stove top. This allows it to set into a beautiful “cake” without baking. Each slice reveals tender chicken tucked inside a golden, custardy egg base. It is perfect for breakfast, tea-time snacks, or even special occasions and custard menus.
This dish combines the warmth of traditional Malabar flavors with the comfort of home-cooked simplicity. The chicken filling is lightly spiced with turmeric, chili powder, and garam masala. It is then folded between silky eggs to create a melt-in-your-mouth texture. Because it’s cooked using low heat, the result is incredibly soft and flavorful. Every bite is packed with protein and aroma.
Chicken Pola is also incredibly versatile—made from everyday ingredients and customizable with vegetables, nuts, or raisins. You can serve this stove top chicken cake as a snack. It can also be a centerpiece for gatherings. It brings an elegant, nostalgic touch to your table. It requires minimal effort and delivers utmost flavor.
Ingredients for Chicken Pola (Malabar Chicken Cake)
For chicken filling:
- 2 tbsp oil or ghee
- 1 medium onion, finely chopped
- 1 green chili, chopped (optional)
- 1 tsp ginger-garlic paste
- 150–200 g cooked and shredded chicken (boiled or leftover)
- ¼ tsp turmeric powder
- ½ tsp Kashmiri chili powder (or paprika)
- ½ tsp garam masala
- Salt to taste
- ¼ cup chopped cilantro (coriander leaves)
For egg batter:
Optional (for layering):
How to Make Chicken Pola – Soft and Fluffy Malabar Chicken Cake
- Make the chicken filling
- Heat oil in a pan.
- Sauté onion and green chili until soft.
- Add ginger–garlic paste; sauté until fragrant.
- Add shredded chicken, turmeric, chili powder, garam masala, and salt.
- Mix well and cook for 3–4 minutes.
- Add cilantro and turn off heat. Let it cool slightly.
- Prepare egg mixture
- In a bowl, beat eggs with milk, salt, and pepper until smooth.
- Set up cooking
- Heat a small nonstick pan on low.
- Add a spoon of ghee/oil and spread.
- Layering
- Pour half of the egg mixture into the pan.
- Spread the chicken filling evenly.
- Pour the remaining egg mixture on top, covering the chicken.
- If using cashews/raisins, sprinkle on top.
- Cook
- Cover the pan and cook on low heat for 12–15 minutes until set.
- Flip gently (or place under broiler for 3 minutes to cook the top).
- Serve
- Slice like a cake and enjoy warm!
Serving Suggestions:
- Serve Chicken Pola warm, sliced into wedges like a cake.
- Pair it with ketchup, chili garlic sauce, or mint chutney for a simple tea-time snack.
- For a more traditional Malabar touch, serve with coconut chutney or a light mint yogurt dip.
- Add a small side salad—cucumber, tomatoes, and red onion drizzled with lemon juice—for a refreshing contrast.
- For Iftar or gatherings, serve it as part of a snack platter with samosas, cutlets, and mini sandwiches.
- You can also serve it for breakfast with toast, buttered buns, or parotta.
Notes & Tips for Chicken Pola (Malabar Chicken Cake):
- Cook on very low heat so the pola sets gently without browning too quickly or burning at the bottom. Patience is key.
- If you find flipping the pola difficult, don’t flip. Instead, place the pan under the oven broiler for 2–3 minutes to cook the top.
- For extra flavor, sauté the onions until lightly caramelized before adding the chicken.
- Use leftover rotisserie chicken or boiled chicken—both work well. Shredded chicken mixes into the filling better than chunks.
- Adding a splash of milk or coconut milk to the egg mixture gives a softer, custard-like texture.
- You can mix in optional ingredients like grated carrot, capsicum, raisins, or cashews for more texture and sweetness.
- A nonstick pan with a tight-fitting lid helps the pola steam evenly.
- Let the pola rest for 5 minutes before slicing—this helps clean, neat slices.
Frequently Asked Questions (FAQs)
1. What is Chicken Pola?
Chicken Pola is a Malabar-style savory “cake” made with beaten eggs and a spiced shredded chicken filling. It is cooked on a stove top, not baked, and sliced like a cake.
2. Can I make Chicken Pola without flipping it?
Yes. If you don’t want to flip it, cook the pola covered on very low heat. Continue cooking until it is almost set. Then, finish the top by placing the pan under the oven broiler for 2–3 minutes.
3. What type of pan is best for making Chicken Pola?
A nonstick pan with a tight lid works best. A small pan (6–7 inches) helps the pola rise thicker and cake-like.
4. Can I add vegetables to the pola?
Absolutely. Finely grated carrot, capsicum, or even spinach can be added to the chicken mixture for extra texture and nutrition.
5. Can I make this ahead of time?
Yes. Chicken Pola reheats well. Store leftovers in an airtight container in the refrigerator for up to 2 days. Warm on low heat or microwave before serving.
6. Can I use leftover cooked chicken?
Yes. Leftover roasted, baked, grilled, or rotisserie chicken works perfectly. Just shred it and sauté with spices.
7. Why did my pola burn or turn brown at the bottom?
It cooked on high heat. Always cook on low heat and keep the pan covered so the steam sets the eggs gently.
8. Can I make a veg version?
Yes — simply replace chicken with sautéed vegetables or crumbled paneer.
Chicken Pola (Malabar Chicken Cake)
Chicken Pola, also known as Malabar Chicken Cake, is a soft and savory stovetop dish made with layers of spiced shredded chicken and fluffy eggs. Simple to make yet impressive to serve, it’s perfect for breakfast, tea-time snacks, or festive gatherings.
Ingredients
For chicken filling:
- 2 tbsp oil or ghee
- 1 medium onion, finely chopped
- 1 green chili, chopped (optional)
- 1 tsp ginger-garlic paste
- 150–200 g cooked and shredded chicken (boiled or leftover)
- ¼ tsp turmeric powder
- ½ tsp Kashmiri chili powder (or paprika)
- ½ tsp garam masala
- Salt to taste
- ¼ cup chopped cilantro (coriander leaves)
For egg batter:
- 4 large eggs
- ¼ cup milk (optional, for softness)
- Salt to taste
- Pepper to taste
Optional (for layering):
Instructions
- Heat oil in a pan.
- Sauté onion and green chili until soft.
- Add ginger–garlic paste; sauté until fragrant.
- Add shredded chicken, turmeric, chili powder, garam masala, and salt.
- Mix well and cook for 3–4 minutes.
- Add cilantro and turn off heat. Let it cool slightly.
- Heat a small nonstick pan on low.
- Add a spoon of ghee/oil and spread.
- Pour half of the egg mixture into the pan.
- Spread the chicken filling evenly.
- Pour the remaining egg mixture on top, covering the chicken.
- If using cashews/raisins, sprinkle on top.
- Cover the pan and cook on low heat for 12–15 minutes until set.
- Flip gently (or place under broiler for 3 minutes to cook the top).
Notes
- Cook on very low heat so the pola sets gently without browning too quickly or burning at the bottom. Patience is key.
- If you find flipping the pola difficult, don’t flip. Instead, place the pan under the oven broiler for 2–3 minutes to cook the top.
- For extra flavor, sauté the onions until lightly caramelized before adding the chicken.
- Use leftover rotisserie chicken or boiled chicken—both works well. Shredded chicken mixes into the filling better than chunks.
- Adding a splash of milk or coconut milk to the egg mixture gives a softer, custard-like texture.
- You can mix in optional ingredients like grated carrot, capsicum, raisins, or cashews for more texture and sweetness.
- A nonstick pan with a tight-fitting lid helps the pola steam evenly.
- Let the pola rest for 5 minutes before slicing—this helps clean, neat slices.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 21gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 212mgSodium: 586mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 17g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
