Are you looking for a mouth-watering and quick snack that your little ones will absolutely devour? This Chicken Pav Recipe is the perfect solution for busy evenings or weekend cravings! Combining the goodness of protein-packed chicken, hidden healthy veggies, and a delicious blend of Indian spices, this dish brings street-food flavours right to your kitchen.
Whether you are trying to find a creative way to use leftover boiled chicken or just want a fuss-free meal, this easy chicken recipe is a lifesaver. It is incredibly simple to make, highly customizable, and pairs wonderfully with soft, buttery pav (bread rolls). Plus, the addition of a little cheese makes it an instant hit with kids. Let’s dive into how you can make this delicious and satisfying Chicken Pav at home!
Also Read – Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
Ingredients List:
- 1/2 ladle Cooking Oil
- 2 tbsp Butter (divided)
- 1/2 tsp Cumin seeds (Jeera)
- 2 medium Onions (finely chopped)
- 1 tsp Ginger, garlic, and mild green chilli (crushed/paste)
- 1 medium Tomato (finely chopped)
- 1/4 cup Cabbage (finely chopped)
- 1 medium Carrot (grated)
- 1 small Capsicum/Bell pepper (finely chopped)
- Salt to taste
- 1/2 tsp Turmeric powder
- 150g Boiled and shredded chicken
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 1 tsp Red chilli powder (adjust to taste)
- A pinch of Black pepper powder
- 1 tbsp Tomato Ketchup
- 1 tbsp Schezwan Chutney
- Fresh coriander leaves (chopped)
- 1/4 cup Chicken stock (water retained from boiling the chicken)
- 2 tbsp Grated Cheese (optional)
- Fresh Pav (bread rolls) for serving
Also Read – Easy Chicken Biryani Recipe: Step-by-Step Guide for Beginners
Step-by-Step Instructions:
- Prep the Pan: Heat oil in a pan, add a little butter, and let it melt.
- Sauté Aromatics: Toss in cumin seeds and let them splutter. Add the finely chopped onions and sauté until they soften and turn light pink.
- Add Flavour: Stir in the crushed ginger, garlic, and green chilli paste, and cook for about a minute to remove the raw smell.
- Cook the Veggies: Mix in the chopped tomatoes, cabbage, grated carrots, and capsicum. Cook for 2 minutes, then add a pinch of salt to help the veggies soften.
- Add the Protein: Stir in the turmeric powder, followed by the shredded boiled chicken.
- Spice it Up: Lower the heat and add coriander powder, cumin powder, garam masala, red chilli powder, and a pinch of black pepper. Mix everything well.
- Saucy Twist: Add tomato ketchup and Schezwan chutney for a deliciously tangy and spicy kick.
- Simmer: Pour in a little reserved chicken stock to keep the mixture juicy and moist. Cover with a lid and let it cook on low heat for about 3 to 5 minutes.
- Cheesy Finish: Remove the lid, stir in a little more butter, and top with grated cheese if your kids love a cheesy twist.
- Serve: Garnish with fresh coriander. Serve the warm chicken filling alongside soft Pav, cucumber, sliced onions, and a lemon wedge.
Cooking Tips for Better Results:
- Keep it Moist: Don’t dry out the chicken mixture completely. Leaving a little moisture or adding chicken stock ensures the pav absorbs the flavorful juices!
- Toast the Pav: For an elevated street-style experience, slit the pav and toast it on a flat pan (tawa) with a little butter, a pinch of chilli powder, and fresh coriander.
- Prep Ahead: You can boil and shred the chicken a day in advance and store it in the fridge to make this recipe come together in under 10 minutes.
Variations:
- Vegetarian/Vegan Version: Swap the chicken with crumbled paneer, tofu, or soaked soya chunks. Replace butter and cheese with plant-based alternatives for a vegan option.
- Spicy Version: Increase the amount of Schezwan chutney and add finely chopped spicy green chillies if you are making this for adults who love heat.
- Extra Kid-Friendly Version: Skip the green chillies and red chilli powder completely. Increase the tomato ketchup slightly for a sweeter, milder flavour profile.
Serving Suggestions:
Serve this deliciously spiced chicken mixture stuffed inside a sliced pav (like a burger) or on the side. It pairs beautifully with a crunchy side salad of cucumber, tomato slices, onion rings, and a squeeze of fresh lemon juice. A side of crispy French fries or a glass of chilled homemade lemonade completes the meal!
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
FAQs:
Q1: Can I use leftover roast chicken for this Chicken Pav Recipe?
Ans: Yes! Leftover roast or rotisserie chicken works perfectly. Just shred it and add it to the pan as instructed. You can use a little water instead of chicken stock to keep it moist.
Q2: Is Schezwan chutney necessary?
Ans: While Schezwan chutney adds a wonderful tangy and garlicky kick, you can skip it or substitute it with sweet chilli sauce or extra tomato ketchup if you want a milder flavour for kids.
Q3: How do I store leftovers?
Ans: Store the cooled chicken mixture in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving with fresh pav.
Q4: Can I serve this with anything other than Pav?
Ans: Absolutely! This versatile shredded chicken mixture tastes amazing wrapped in a roti, stuffed inside a sandwich, or even served over a bed of warm rice.
Easy Chicken Pav Recipe | Quick & Tasty Kids Snack
Ingredients
- 1/2 ladle Cooking Oil
- 2 tbsp Butter divided
- 1/2 tsp Cumin seeds Jeera
- 2 medium Onions finely chopped
- 1 tsp Ginger, garlic, and mild green chilli (crushed/paste)
- 1 medium Tomato finely chopped
- 1/4 cup Cabbage finely chopped
- 1 medium Carrot grated
- 1 small Capsicum/Bell pepper finely chopped
- Salt to taste
- 1/2 tsp Turmeric powder
- 150 g Boiled and shredded chicken
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 1 tsp Red chilli powder adjust to taste
- A pinch of Black pepper powder
- 1 tbsp Tomato Ketchup
- 1 tbsp Schezwan Chutney
- Fresh coriander leaves chopped
- 1/4 cup Chicken stock water retained from boiling the chicken
- 2 tbsp Grated Cheese optional
- Fresh Pav bread rolls for serving
Instructions
- Prep the Pan: Heat oil in a pan, add a little butter, and let it melt.
- Sauté Aromatics: Toss in cumin seeds and let them splutter. Add the finely chopped onions and sauté until they soften and turn light pink.
- Add Flavour: Stir in the crushed ginger, garlic, and green chilli paste, and cook for about a minute to remove the raw smell.
- Cook the Veggies: Mix in the chopped tomatoes, cabbage, grated carrots, and capsicum. Cook for 2 minutes, then add a pinch of salt to help the veggies soften.
- Add the Protein: Stir in the turmeric powder, followed by the shredded boiled chicken.
- Spice it Up: Lower the heat and add coriander powder, cumin powder, garam masala, red chilli powder, and a pinch of black pepper. Mix everything well.
- Saucy Twist: Add tomato ketchup and Schezwan chutney for a deliciously tangy and spicy kick.
- Simmer: Pour in a little reserved chicken stock to keep the mixture juicy and moist. Cover with a lid and let it cook on low heat for about 3 to 5 minutes.
- Cheesy Finish: Remove the lid, stir in a little more butter, and top with grated cheese if your kids love a cheesy twist.
- Serve: Garnish with fresh coriander. Serve the warm chicken filling alongside soft Pav, cucumber, sliced onions, and a lemon wedge.
