Ingredients

Chicken-500 gms
Red chilli powder – 1.5 tbsp
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – 1/4 – 1/2 tsp
Curry leaves – a few
Salt
Coconut Oil – 3 tbsp
Onion – 1 medium-sized
Ginger – a small piece
Garlic – 4 – 5 cloves
Green chilies – 3
Coriander leaves – a handful chopped
All-purpose flour- 1 cup
Corn flour – 1/2 cup
Milk or water – 1.5 – 2 cups
Egg – 2
Black pepper powder – 1/4 – 1/2 tsp
Red chilly powder – 1/2 tsp

Method

• Wash and clean the chicken pieces. Add red chili powder, turmeric powder, coriander powder, salt, and few curry leaves. Squeeze and mix the chicken with all the masalas. Cover and cook on a medium flame for one whistle. If there is water left in the cooker after cooking chicken, keep it on high flame till the water evaporates. Separate the chicken from bones and give a crush in the mixer.
• Heat oil in a pan, add Curry leaves and Onion, Saute till it becomes soft. Add crushed ginger, garlic and green chilies and cook till the raw smell goes. Add the chicken mix and cook till it becomes dry or a little crispier. Keep this aside.
• In a bowl add All purpose flour, Cornflour, and salt mix well add water little by little until you get a semi-thick consistency. Heat a Tawa and pour a spoon full of batter and spread to get a thin dosa/Pancake. You can make around 10-15 Pancakes with this batter.
• In a bowl beat 2 eggs by adding salt, pepper powder, and chili powder.
• Take the pan in which your will be making the dish (preferably non-stick). Grease with some ghee. Dip a pancake in beaten egg and Place it on the saucepan and spread some chicken masala. Take another pancake dip in egg and place it on top of the chicken masala. Again spread a layer of chicken masala and repeat the process make sure that you have a pancake on the top and bottom layers. Pour the remaining egg mixture all over so that it goes deep inside along the sideways. (If no egg mixture remains for pouring, beat one egg, add some salt & pepper in it and then pour on top)
  Preheat a Tawa and place the saucepan on top of it. Cover and cook on low flame until you can separate the pathiri from the pan. Flip the chattipathiri and cook for another 10 minutes on low flame.

Chattipathiri is now ready to serve.