Spicy Tandoori Chicken And Egg Bhurji Recipe
Indian cuisine · 340 calories
About this recipe
Spicy Tandoori Chicken and Egg Bhurji is a hearty, protein-packed breakfast perfect for active mornings. Juicy, marinated chicken is roasted to perfection with bold tandoori spices, while the fluffy egg bhurji adds a savory, aromatic complement. This dish balances spice and flavor to energize your day and satisfy your hunger. Ideal for families who enjoy a wholesome, flavorful start to their day.
Ingredients
- 500 g Chicken Whole
- 6 pcs White Eggs
- 200 g Dahi
- 200G Adrak Lasun Paste (200g)
- - Red Chilli Powder
- 100 g Lemon
- 200 ml Mustard Oil
- 500 g Onion
- 500 g Tomato - Hybrid
- 100 g Coriander Leaves
- 50g Everest Garam Masala
- 50G Green Chilies
- 100 g Jeera Powder
- 100 g Salt
- 20 g Turmeric Powder
Instructions
- 1. In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, 1 tsp red chili powder, garam masala, cumin powder, juice of half a lemon, and 1 tsp salt. Add chicken thighs, coat well, and marinate for at least 1 hour.
- 2. Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking tray and drizzle with 2 tbsp mustard oil. Roast for 25-30 minutes, flipping halfway, until cooked through and slightly charred.
- 3. While the chicken roasts, heat 1 tbsp mustard oil in a pan. Sauté the onions and green chilies until golden brown. Add tomatoes and cook until softened.
- 4. Crack the eggs into the pan, season with 1/2 tsp red chili powder and a pinch of salt. Scramble the mixture on medium heat until fluffy and cooked through.
- 5. Serve the roasted tandoori chicken alongside the egg bhurji, garnished with fresh coriander and a wedge of lemon.