Peppery Tawa Chicken Scramble Recipe

About this recipe

Peppery Tawa Chicken Scramble is a wholesome and hearty breakfast dish that combines tender chicken chunks with fluffy scrambled eggs, spiced moderately with aromatic Indian spices. This dish is cooked on a tawa (flat griddle) for a smoky, rustic flavor, and is enriched with onions, tomatoes, and bell peppers for a burst of freshness. Perfectly suited to active lifestyles, this high-protein recipe is crafted with weight loss in mind, ensuring a balanced and satisfying start to your day. Serve it hot with a sprinkle of fresh coriander and a wedge of lime for a zesty finish.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 200 ml Mustard Oil
• 100 g Lemon
• 200G Adrak Lasun Paste (200g)
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil on a tawa or flat griddle over medium heat and add cumin seeds. Let them splutter for a few seconds.
2. 2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute until aromatic.
3. 3. Add the diced chicken breast and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
4. 4. Stir in the turmeric powder, red chili powder, black pepper powder, and salt. Mix well to coat the chicken with spices.
5. 5. Add the chopped tomato, green bell pepper, and green chili. Cook for 3-4 minutes until the vegetables soften slightly but still retain some crunch.
6. 6. In a bowl, whisk the eggs with a pinch of salt. Pour the eggs over the chicken and vegetable mixture on the tawa.
7. 7. Gently scramble the eggs with the chicken and vegetables, stirring continuously until the eggs are cooked but still soft and fluffy.
8. 8. Garnish with chopped coriander leaves and serve hot with lime wedges on the side.