Peppery Chicken Kheema And Egg Curry Recipe

About this recipe

Peppery Chicken Kheema and Egg Curry is a hearty, protein-packed dish that strikes the perfect balance between robust Indian spices and the comfort of a rich, wholesome curry. Lightly spiced minced chicken is cooked with onions, tomatoes, and aromatic seasonings before being paired with boiled eggs, creating a delightful blend of textures and flavors. Perfect for a family breakfast, this dish offers a satisfying, flavorful start to the day while meeting the nutritional needs of muscle gain with its high-protein content. Serve it with warm parathas or steamed rice for a complete and nourishing meal.

Ingredients

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

Instructions

1. 1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. 2. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until aromatic.
3. 3. Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
4. 4. Stir in the turmeric powder, coriander powder, red chili powder, and black pepper. Cook for 1-2 minutes to release the flavors of the spices.
5. 5. Add the minced chicken to the pan. Cook on medium heat, breaking it up with a spoon, until the chicken is fully cooked and no longer pink, about 8-10 minutes.
6. 6. Slice the boiled eggs in half and gently place them into the pan, cut side up. Simmer the curry for 5 minutes to allow the eggs to absorb the flavors.
7. 7. Sprinkle garam masala over the curry and stir gently to combine. Adjust salt to taste.
8. 8. Garnish with fresh cilantro and serve hot with parathas or steamed rice.