Protein-Packed Egg And Chicken Keema Recipe

Indian cuisine · 260 calories

Protein-Packed Egg and Chicken Keema recipe

About this recipe

Protein-Packed Egg and Chicken Keema is a flavorful and satisfying Indian breakfast dish designed for active individuals looking to fuel muscle growth. This dish combines lean minced chicken with protein-rich eggs, aromatic spices, and fresh herbs to create a hearty meal that pairs well with whole-grain bread or roti. The balanced medium spice level ensures an enjoyable kick of flavor without overpowering the taste. Perfect for starting your day with energy and nourishment, this keema is easy to prepare and offers a delightful combination of textures and savory flavors.

Ingredients

  • 500 g Chicken Whole
  • 6 pcs White Eggs
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200G Adrak Lasun Paste (200g)
  • 100G Oleo
  • 200 g Dahi
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
  2. 2. Add finely chopped onions and sauté until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute.
  3. 3. Add the chopped tomatoes and green chili. Cook until the tomatoes soften and the mixture becomes mushy, about 5 minutes.
  4. 4. Stir in turmeric powder, coriander powder, and red chili powder. Cook for 1-2 minutes to toast the spices.
  5. 5. Add the minced chicken and salt. Break the chicken apart with a spatula, mixing it well with the spices. Cook for 10 minutes, stirring occasionally, until the chicken is fully cooked.
  6. 6. Beat the eggs in a bowl and pour them into the pan. Mix gently and cook for 2-3 minutes, allowing the eggs to incorporate into the keema.
  7. 7. Stir in the plain yogurt and cook for another 3-4 minutes to add creaminess to the dish.
  8. 8. Sprinkle garam masala and fresh cilantro on top. Mix well and simmer for 2 minutes.
  9. 9. Turn off the heat and serve the egg and chicken keema hot with whole-grain bread, roti, or as is.