Tangy Chicken And Egg Kadhai Bake Recipe

About this recipe

Tangy Chicken and Egg Kadhai Bake is a hearty dish that combines the bold flavors of Indian spices with juicy chicken and protein-rich eggs, baked to perfection in a tangy tomato-based gravy. Perfect for a family breakfast, this dish offers a balanced combination of tender meat, creamy eggs, and aromatic spices. A satisfying and nutritious meal, it caters to active lifestyles and muscle-building goals, providing a comforting yet energizing start to the day.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 g Dahi
• 100 g Coriander Leaves
• - Betel Leaves
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish lightly with oil.
2. 2. Heat oil in a kadhai (wok) over medium heat. Add cumin seeds and let them sizzle, then add chopped onions and sauté until golden brown.
3. 3. Stir in ginger-garlic paste and slit green chilies, cooking for 1-2 minutes until aromatic. Add turmeric powder, red chili powder, coriander powder, and garam masala, stirring well.
4. 4. Add chopped tomatoes and cook until softened and the oil begins to separate. Mix in yogurt and adjust salt to taste.
5. 5. Add the chicken thighs to the kadhai, ensuring they are well coated with the masala. Cook for 5-7 minutes until partially cooked.
6. 6. Transfer the chicken and gravy mixture to the prepared baking dish. Crack the eggs on top, ensuring they are evenly spaced, and sprinkle a pinch of salt on the eggs.
7. 7. Place the dish in the oven and bake for 20-25 minutes, or until the eggs are set and the chicken is fully cooked.
8. 8. Remove from the oven, garnish with fresh coriander leaves, and serve hot with parathas or bread.