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Eggless Chikenduza



  • Flour-2 1/2 cups
  • Sugar-1/2 cup
  • Salt-1/4 tsp
  • Vanilla Essence-2 tsp
  • Butter-1/4 cup
  • Instant Yeast-2 tsp
  • Curd/ Yogurt-1/4 tsp
  • Warm Milk-1/2 cup

For The Glaze

  • Icing Sugar-1 1/2 cups
  • Milk-2-3 tbs
  • Pink Food Colour- a few drops



  • In a large bowl, mix together flour, sugar, salt and yeast.
  • Add butter and vanilla and mix.
  • Add curd and mix well.
  • Finally add warm milk and knead to for a soft dough.
  • Cover with cling wrap and set aside for 1 hour or until double.
  • Now grease a miffin tray.
  • Divide the dough into 12 equal portions and place each in a muffin cup.
  • Cover and set aside for 30 minutes.
  • Preheat oven to 175°C.
  • Bake the cakes for 30 minutes or until browned.
  • Cool on wire rack.
  • Mix together icing sugar, milk and food colur to make a glaze. Add milk by table spoons until you get the right consistency.
  • Take a table spoon of the glaze and pour it on the cake and allow it to drip.
  • The glaze will become firm in a while.
  • Enjoy with a cup of coffee or tea.