Tandoori Chicken And Egg Fry Platter Recipe

About this recipe

This Tandoori Chicken and Egg Fry Platter is a hearty Indian breakfast featuring succulent, spiced tandoori chicken paired with a protein-packed egg fry. The chicken is marinated in a flavorful blend of yogurt and aromatic spices, then cooked to perfection. The eggs are fried with a hint of spice, complementing the robust flavors of the chicken. Perfect for a family breakfast or brunch, this dish is balanced, satisfying, and packed with protein, ideal for those looking to support muscle gain.

Ingredients

• 200 g Dahi
• - Tandoori Seasoning 50g
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 6 pcs White Eggs
• 500 g Onion
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, prepare the tandoori marinade by mixing yogurt, tandoori masala, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and 1/2 tsp salt.
2. 2. Coat the chicken drumsticks thoroughly with the marinade, cover, and refrigerate for at least 2 hours or overnight for best results.
3. 3. Preheat an oven to 200°C (400°F). Place the marinated chicken on a baking tray lined with foil, brush with vegetable oil, and bake for 25-30 minutes, turning halfway through until cooked and slightly charred.
4. 4. While the chicken cooks, heat a pan over medium heat and add 1 tbsp vegetable oil. Add cumin seeds and let them splutter.
5. 5. Add the chopped onion and green chili to the pan and sauté until the onion turns golden brown. Crack the eggs into the pan, sprinkle with black pepper and remaining salt, and fry until the whites are set but the yolks remain soft.
6. 6. Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh coriander leaves.
7. 7. Serve the tandoori chicken hot alongside the spiced fried eggs for a delicious and protein-rich breakfast platter.