1Grease and dust a muffin pan or a small loaf tin.
2Pre heat the oven at 140 degrees C.
3Sift flour and baking soda thrice.
4Heat a heavy bottom pan.
5Add 2 tbsp of oil. Add sliced onion. Reduce the heat.Fry until brown. Add green chopped chillies.Add ginger and garlic.
6Add the green peas and chopped tomatoes.
7Lower the flame. Add cooked shredded chicken. Cover it with a heavy lid. Cook until dry.
8Now turn off the heat. Give a stir. Add chill sauce and salt. Keep it aside.
9Keep the chicken stock ready.
10Beat egg well using a hand mixer. Add melted butter, curd and chicken stock.
11Now mix all the ingredients together.Both wet and dry. Add a tbsp of water if the batter is too thick. Add chopped spring onions.
12Cover it with cling film and keep for 5 minutes.
13Now transfer the batter to the prepared tin. Place 2-3 slices of tomatoes on top.
14Bake for 35-40 mins or until done.