Preheat the oven to 350F (180C).
In a bowl, mix the chicken with the tandoori spices and the first two tablespoons of olive oil. Let it marinate for 30 minutes.

Heat the oil in a pan and sauté the onion.
Add the tomatoes and cook until the juice has evaporated.
Add the chicken and let it simmer for 5 minutes uncovered.
Let the mixture cool down.

Mix the eggs with the flour and baking powder, then add the oil, warm milk, and mozzarella. Season with salt and pepper.
Add the chicken mixture to the egg mixture and mix well.
Pour into a silicone cake mold and bake for 45 minutes.
Let it cool down and serve at room temperature.