Kadhai Chicken And Egg Scramble Recipe

About this recipe

Kadhai Chicken and Egg Scramble is a delightful Indian breakfast dish that brings together the bold, aromatic flavors of kadhai chicken with the richness of a protein-packed egg scramble. This dish features tender chicken cooked with a medley of spices, capsicum, and tomatoes, combined with fluffy scrambled eggs for a hearty and satisfying meal. Perfectly balanced in spice and protein, it's an ideal way to kickstart your day with a flavorful and nutritious meal. Designed for families, this recipe caters to those who enjoy a medium spice level and a wholesome breakfast experience.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 200G Adrak Lasun Paste (200g)
• medium Chilli Green Long
• - Betel Leaves
• 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 2 tbsp of oil in a kadhai or deep pan over medium heat. Add cumin seeds and let them splutter. Add the sliced onions and sauté until golden brown.
2. 2. Stir in the ginger-garlic paste and cook for 1 minute until aromatic. Add the chicken pieces and sauté until they turn white and begin to brown slightly.
3. 3. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well, cover, and cook on low heat for 10-12 minutes until the chicken is tender and the tomatoes have broken down into a thick gravy.
4. 4. Add the diced capsicum and garam masala, and cook for another 5 minutes, stirring occasionally. Adjust seasoning if needed.
5. 5. In a separate pan, heat 1 tbsp oil over medium heat. Crack the eggs into a bowl, add a pinch of salt, and whisk until well combined. Pour into the pan and scramble until just set, ensuring they remain soft and fluffy.
6. 6. Add the scrambled eggs to the kadhai chicken mixture, gently folding them in to combine. Let it cook for 2 minutes, allowing the flavors to meld together.
7. 7. Garnish with chopped coriander leaves and green chilies (if using). Serve hot with parathas, naan, or toasted bread.