How to make Chicken Adai - Chicken mince pancake made with batter of rice and dals .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Rice, parboiled

Cuisine : Andhra

Course : Snacks and Starters

Chicken Adai

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken Adai Recipe Card

Chicken Adai

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Adai Recipe

  • Boneless Chicken Breast 250 grams

  • Rice, parboiled 1/2 teaspoon

  • Salt to taste

  • Rice,parboiled 1/4 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Whole dry red chilli 6

  • Black peppercorns 5-6

  • Ginger peeled 1 inch piece

  • Garlic,peeled 10-12

  • Fresh coriander leaves chopped 1/4 cup

  • Curry leaves chopped 10-12

  • Lemon 1/2 tablespoon

  • Oil to shallow fry


Step 1

Mince the chicken. Marinate with turmeric powder and a little salt.

Step 2

Soak rice and dals for about twenty minutes. Drain and grind to a coarse batter with red chillies, peppercorns, ginger, garlic, fresh coriander leaves and curry leaves.

Step 3

Mix the chicken into this batter. Adjust seasoning and stir in lemon juice. (The batter should be of dropping consistency, otherwise you can add a little water to adjust.)

Step 4

Heat a tawa or griddle and smear with oil. Spread one ladle of the batter to about four to six diameter circle. Make a hole in the center with the spatula. Pour two tablespoons of oil around the edges and in the centre.

Step 5

Cover with a lid and cook till the edges become crisp and turn golden brown. Turn over and pour some more oil and cook till the other side is crisp and light golden in colour. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.