Chicken Keema Masala Toast Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with a hearty and flavorful Chicken Keema Masala Toast. This Indian-inspired breakfast combines spiced chicken mince with crispy multigrain toast, offering a perfect balance of protein and carbs to fuel your morning. The keema is cooked with aromatic spices like garam masala, turmeric, and chili powder, complemented by the freshness of coriander leaves. Each bite is packed with bold flavors and satisfying textures. It’s a quick yet indulgent dish suitable for busy mornings or a relaxed brunch. Serve alongside your favorite hot beverage for a complete meal that’s both delicious and nourishing.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Heat oil in a pan over medium heat and add finely chopped onions, sautéing until golden brown.
  2. 2. Add ginger garlic paste and finely chopped green chili; cook for another minute until fragrant.
  3. 3. Stir in chopped tomatoes, turmeric powder, red chili powder, and salt; cook until the tomatoes are soft and the oil separates.
  4. 4. Add the chicken mince to the pan and cook while breaking it into smaller pieces with a spatula.
  5. 5. Allow the keema to cook for 10 minutes, stirring occasionally, until fully cooked and the moisture evaporates.
  6. 6. Sprinkle garam masala and mix well; cook for another 2 minutes for the flavors to meld.
  7. 7. Turn off the heat and garnish with freshly chopped coriander leaves.
  8. 8. Toast the bread slices until crispy using a toaster or on a skillet.
  9. 9. Spread the prepared keema masala evenly over the toasted slices.
  10. 10. Serve hot as an open-faced toast or pair with a cup of chai for a satisfying breakfast.