Peppery Chicken Keema With Egg Recipe

About this recipe

This Peppery Chicken Keema with Egg is a delightful high-protein Indian breakfast option that combines lean minced chicken with a medley of warming spices and fresh herbs for a balanced, flavorful start to your day. Topped with a perfectly cooked egg for extra richness, this dish is light yet satisfying, making it ideal for those looking to enjoy a wholesome, calorie-conscious meal. With its medium spice level, it's perfect for a family breakfast that caters to everyone's tastes.

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
• 100 g Lemon
• - 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 pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. 2. Stir in the chopped onion and sauté until golden brown, about 5-6 minutes.
3. 3. Add ginger-garlic paste and chopped green chilies. Cook for 1-2 minutes until the raw smell disappears.
4. 4. Mix in the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate, about 5-7 minutes.
5. 5. Add the minced chicken to the pan and cook, stirring frequently, until the chicken is fully cooked and no longer pink, about 8-10 minutes.
6. 6. Sprinkle garam masala over the mixture and stir well. Adjust seasoning if needed and let it cook for another 2-3 minutes.
7. 7. In a separate non-stick pan, fry the eggs sunny-side up or as desired. Season with a pinch of salt and pepper.
8. 8. Serve the chicken keema on a plate, topped with the fried egg. Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.