Chicken Keema Masala Toast Recipe

Indian cuisine · 336 calories

About this recipe

Start your morning with Chicken Keema Masala Toast, a satisfying Indian breakfast combining tender spiced chicken mince with crispy multigrain toast. This dish brings together bold flavors and textures, perfect for a hearty start to the day. The keema is cooked with aromatic spices like turmeric, cumin, and coriander, then topped with fresh coriander leaves for a burst of freshness. Paired with protein-rich multigrain bread, this breakfast offers 32g of protein to support your energy needs. The cooking process is straightforward and rewarding, making it ideal for those who enjoy crafting flavorful meals. Serve hot and enjoy a wholesome meal that combines nutrition with the comfort of traditional Indian spices.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • - Cumin Seed
  • - Coriander Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 200 ml Mustard Oil
  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)

Instructions

  1. 1. Finely chop the onion, tomato, green chili, garlic, and ginger.
  2. 2. Heat oil in a pan over medium heat and sauté the onion until golden brown.
  3. 3. Add garlic, ginger, and green chili, cooking for 1-2 minutes until fragrant.
  4. 4. Mix in the ground turmeric, cumin, coriander, red chili powder, and black pepper; stir for 30 seconds.
  5. 5. Add the tomato and cook until it softens, stirring occasionally for 3-5 minutes.
  6. 6. Add the chicken mince and stir well to break any lumps, cooking until fully browned.
  7. 7. Season with salt and continue cooking for 7-10 minutes until the keema is tender and aromatic.
  8. 8. Toast the bread slices until golden and crispy using a toaster or griddle pan.
  9. 9. Garnish the keema with chopped coriander leaves and mix gently.
  10. 10. Serve the chicken keema masala over the toasted bread slices while hot.