Punjabi Tawa Chicken And Egg Fry Recipe

Indian cuisine · 310 calories

Punjabi Tawa Chicken and Egg Fry recipe

About this recipe

Punjabi Tawa Chicken and Egg Fry is a hearty breakfast dish that combines the robust flavors of spiced chicken with the satisfying richness of fried eggs. Perfect for an active family, this recipe showcases the essence of Punjabi cuisine with a balanced spice level, ensuring it’s flavorful yet not overwhelming. The dish is cooked on a tawa, a flat griddle, which imparts a unique charred aroma and texture to the chicken. Paired with sunny-side-up eggs, this meal is high in protein and provides the energy needed for an active day. Serve it with warm parathas or buttered toast for a wholesome breakfast experience.

Ingredients

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

Instructions

  1. 1. Marinate the chicken cubes with yogurt, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Let it rest for 30 minutes.
  2. 2. Heat 1 tablespoon of oil on a tawa or flat griddle over medium heat. Add the marinated chicken and cook for 10-12 minutes, turning occasionally, until the chicken is golden and cooked through. Remove and set aside.
  3. 3. In the same tawa, add another tablespoon of oil. Sauté the chopped onions until golden brown, then add ginger-garlic paste and green chili. Cook for 2 minutes.
  4. 4. Add the chopped tomatoes and cook until the mixture becomes thick and oil begins to separate. Stir in garam masala and adjust salt as needed.
  5. 5. Return the cooked chicken to the tawa and toss it in the prepared masala. Cook for an additional 3-4 minutes, ensuring the chicken is well-coated with the spices.
  6. 6. In a separate pan, fry the eggs sunny-side-up, seasoning them lightly with salt and pepper.
  7. 7. Plate the spiced chicken alongside the fried eggs, garnishing with freshly chopped coriander leaves. Serve hot with parathas or buttered toast.