Creamy Chicken And Egg Korma Bowl Recipe

About this recipe

Creamy Chicken and Egg Korma Bowl is a delightful Indian breakfast dish that combines tender chicken, boiled eggs, and a rich, mildly spiced yogurt-based gravy, infused with aromatic spices and finished with a touch of cream. Perfect for muscle gain, this dish is high in protein and balanced with moderate spices to provide a wholesome and satisfying start to the day. Served warm with steamed rice or flatbread, it's a comforting and energizing meal for the entire family.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• - Fresh Cream
• 200 ml Ghee
• 200G Adrak Lasun Paste (200g)
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs in a pot for 10 minutes until hard-boiled, then peel and set aside.
2. 2. Heat ghee in a large pan over medium heat, add cumin seeds, and let them sizzle for 30 seconds.
3. 3. Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and green chilies.
4. 4. Mix in the tomato puree, turmeric powder, coriander powder, and red chili powder, and cook until the oil separates.
5. 5. Add the chicken thighs and cook for 5-7 minutes, stirring to coat them with the spice mixture.
6. 6. Lower the heat and add yogurt, stirring continuously to prevent curdling, followed by fresh cream and garam masala.
7. 7. Simmer for 15 minutes until the chicken is fully cooked and the gravy thickens, then add salt to taste.
8. 8. Cut the boiled eggs in half and gently place them into the gravy, allowing them to warm for 2 minutes.
9. 9. Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.