Smoky Chicken Keema Tawa Toast Recipe

About this recipe

Smoky Chicken Keema Tawa Toast is a delightful fusion of Indian flavors and comforting breakfast vibes. This dish features succulent minced chicken cooked with a medley of spices, lending it a smoky and aromatic profile. The keema is then piled generously onto golden, crispy toast slices, creating a perfect balance of textures and flavors. Ideal for a family breakfast, it’s a hearty, protein-rich meal that satisfies every palate. With moderate heat levels and a balanced nutritional profile, this recipe caters to a variety of preferences while keeping preparation straightforward for home cooks.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 ml Mustard Oil
• 30 g Smoked Paprika Powder
• 400 g Atta Bread
• 100 g Unsalted Butter
• 100 g Coriander Leaves
• - 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 tawa or flat pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
3. 3. Stir in green chilies and chopped tomatoes. Cook until the tomatoes soften and the mixture begins to release oil, about 5 minutes.
4. 4. Add turmeric powder, coriander powder, red chili powder, smoked paprika, and salt. Mix well and cook for another 2 minutes to bloom the spices.
5. 5. Add the minced chicken and cook thoroughly, breaking it apart with a spatula, for 10-12 minutes or until no longer pink.
6. 6. Sprinkle garam masala and mix well. Cook for an additional 2 minutes, then garnish with fresh coriander leaves.
7. 7. In a separate pan, toast the bread slices with butter until golden and crispy on both sides.
8. 8. Spoon the smoky chicken keema generously onto the toasted bread slices and serve immediately.