Smoky Tandoori Chicken And Egg Kulcha Recipe

About this recipe

Smoky Tandoori Chicken and Egg Kulcha is the perfect breakfast for those seeking a hearty, flavorful start to the day. Succulent, yogurt-marinated chicken infused with classic Indian spices is complemented by soft, flaky kulchas stuffed with spiced eggs, creating a harmonious balance of smoky, savory, and tangy flavors. This satisfying dish is designed for active individuals, providing a protein-packed meal that’s filling yet balanced. With a medium spice level that pleases a variety of palates, it’s an ideal choice for a united family breakfast that caters to everyone’s taste buds.

Ingredients

• - Chicken Breast
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 30 g Smoked Paprika Powder
• - Red Chilli Powder
• 6 pcs White Eggs
• 100 g Unsalted Butter
• 500 g Onion
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, combine yogurt, lemon juice, ginger-garlic paste, smoked paprika, turmeric, cumin, garam masala, chili powder, and salt. Mix well and marinate the chicken thighs in this mixture for at least 1 hour or overnight for best results.
2. 2. Preheat a grill pan or tandoor. Cook the marinated chicken on medium heat for 8-10 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
3. 3. Meanwhile, heat 1 tablespoon of butter in a pan. Add the chopped onion and green chilies, and sauté until softened. Crack the eggs into the pan, scramble them, and season with salt. Stir in the chopped coriander and set aside.
4. 4. Warm the kulchas on a hot skillet or tawa, brushing them with the remaining butter to make them soft and flaky.
5. 5. To assemble, stuff each kulcha with a generous portion of the scrambled eggs and serve alongside the smoky tandoori chicken slices. Garnish with additional coriander if desired.