Tandoori Chicken Bhurji With Eggs Recipe

About this recipe

Tandoori Chicken Bhurji with Eggs is a delightful Indian breakfast dish that combines the smoky, spiced flavors of tandoori chicken with the richness of scrambled eggs. This protein-packed meal is perfect for a family breakfast, offering a balance of tender chicken, fluffy eggs, and aromatic spices. The dish is moderately spiced to suit a variety of palates and is both hearty and satisfying, making it ideal for those looking to fuel their day with a high-protein start. Its vibrant flavors and textures come together seamlessly in under an hour—perfect for a wholesome and energizing morning meal.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• - Tandoori Seasoning 50g
• 200 g Dahi
• 250 ml Olive Oil
• 100 g Salt
• 100 g Unsalted Butter
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken by mixing it with yogurt, tandoori masala powder, turmeric powder, and half the ginger-garlic paste. Let it rest for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes. Remove from the pan and shred the chicken into small pieces.
3. 3. In the same pan, add the remaining oil and butter. Once hot, add cumin seeds and let them splutter. Then sauté the chopped onions and green chilies until the onions are golden brown.
4. 4. Stir in the ginger-garlic paste and cook for 1 minute. Add the chopped tomato, red chili powder, and salt. Cook until the tomatoes soften and the mixture thickens, about 5 minutes.
5. 5. Add the shredded chicken to the pan and mix well to coat it with the spice mixture. Cook for another 2-3 minutes.
6. 6. Whisk the eggs in a bowl and pour them into the pan. Stir continuously to scramble the eggs and combine them thoroughly with the chicken mixture. Cook until the eggs are set but still soft, about 3-4 minutes.
7. 7. Garnish with fresh coriander leaves and serve hot with parathas, bread, or on its own.