Peppered Chicken And Egg Kadhai Recipe

About this recipe

Peppered Chicken and Egg Kadhai is a delightful Indian breakfast dish that combines tender chicken with protein-rich eggs, cooked in a flavorful medley of spices and aromatic ingredients. This hearty and nutritious recipe is perfect for an active family looking for a satisfying start to their day. Featuring a balanced spice level, the dish is cooked in a kadhai, enhancing the depth of flavors and creating a warm, comforting meal. Packed with lean protein and fiber-rich elements, it is an excellent choice for weight-conscious individuals seeking a delicious yet wholesome option.

Ingredients

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

Instructions

1. 1. Heat oil in a kadhai over medium heat and add cumin seeds. Let them sizzle for 30 seconds.
2. 2. Add the chopped onions and sauté until golden brown, then stir in the ginger-garlic paste and cook for 1 minute.
3. 3. Mix in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture forms a thick base.
4. 4. Add the cubed chicken and stir well to coat with the spices. Cook for 7-10 minutes, stirring occasionally, until the chicken is tender and cooked through.
5. 5. Crack the eggs directly into the kadhai, spacing them evenly. Cover the kadhai and let the eggs cook for 4-5 minutes until set.
6. 6. Sprinkle the diced green bell pepper, garam masala, black pepper powder, and optional green chili slices over the dish. Stir gently to combine and cook for another 2 minutes.
7. 7. Garnish with fresh coriander leaves and serve hot directly from the kadhai for a rustic touch.