Masala Chicken Keema With Eggs Recipe

About this recipe

Masala Chicken Keema with Eggs is a hearty and protein-packed Indian breakfast dish that brings together the rich flavors of spiced minced chicken and creamy eggs. This dish is seasoned with a medley of aromatic spices, including cumin, coriander, and garam masala, creating a warm and satisfying balance of flavors. Perfect for muscle gain, this medium-spiced recipe is designed for moderate activity levels, offering an energizing start to your day. Served hot, it pairs wonderfully with toasted bread or parathas, making it a wholesome and fulfilling family breakfast option.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a large pan over medium heat and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add the finely chopped onions and sauté until golden brown, about 6-8 minutes.
3. 3. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until aromatic.
4. 4. Add the minced chicken, breaking it up with a spoon, and cook until it turns white, about 5-7 minutes.
5. 5. Mix in the turmeric, coriander powder, red chili powder, and salt, and cook for another 2 minutes.
6. 6. Add the tomatoes and cook until they soften, about 5 minutes. Stir in the garam masala and mix well.
7. 7. Create 4 small wells in the keema mixture and crack one egg into each well. Cover the pan and cook on low heat for 7-9 minutes, or until the eggs are set to your liking.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with toasted bread or parathas.