Cook chicken in 2 cups water with 1/4 tsp turmeric powder and salt to taste until done, for about 20-25 minutes.
Then shred the chicken to small pieces and keep it aside.
Heat oil in a pan.
Add the chopped onions and saute until they turn soft and light pink in color.
Next, add the ginger garlic paste.
Add chopped green chilies too, and saute till the raw smell goes off.
Simmer the flame.
Then add 1/4 tsp turmeric powder and mix.
Now add the cooked and shredded chicken pieces and saute.
Add garam masala powder and chopped coriander leaves, and mix.
Cook for a minute with lid closed.
Then switch the flame off.
To prepare the pancake batter, take the all purpose flour and salt in a mixing bowl.
To this, add 3 eggs.
Start mixing slowly.
Add water little by little and mix, until you get a smooth batter. The batter should neither be too thick nor too loose.
Keep this batter aside.
Now you have to prepare an egg mixture for coating each of the pancakes.
For this, break 5 eggs into a bowl.
Then add the chopped green chilies, coriander leaves, milk and salt to taste.
Whisk everything well until well combined.
Keep this aside.
Heat a non-stick pan/ tawa.
Pour about 1 ladle of the batter prepared, and swirl with the back of the ladle to spread the batter. (Make sure that the size of each of the pancakes are nearly the same, and is equal to the base of the pan that we would use for final cooking).
Let it cook for about a minute.
Then flip the side and cook the other side too.
Once done, remove from pan.
Similarly, make pancakes until all the batter is used up (about 5-6 pancakes).
Grease the pan/tin.
Now take a pancake and dip it in the prepared egg mixture. Make sure to coat well.
Now place the pan cake on the greased tin.
Then add 2-3 tbsp of the prepared chicken filling on top of it. Spread it evenly.
Again coat the second pancake with egg mixture.
Place this on top of the chicken filling.
Next add 2-3 tbsp of the filling.
Repeat the process and layer the pan with egg coated pancakes and chicken filling.
Finally finish it up by placing an egg coated pancake as the last layer.
Pour the excess egg mixture on top of the layered pancakes. It will cover the sides too.
Place the sliced cashew nuts and tomato slices too on the top.
Then sprinkle the poppy seeds on top.
Now switch the flame on, and cook this with lid closed, on lowest flame for about 15 minutes.
After 15 minutes, flip the layered chatti pathiri on to another plate. And then slide back to the pan, so that the other side faces up.
Now cook for another 5 minutes.
Allow to cool a bit.
Flip the chatti pathiri carefully on to a serving platter.
Slice and enjoy the juicy and flavorful chicken chatti pathiri.