Tangy Tawa Chicken Bhurji Recipe

Indian cuisine · 260 calories

Tangy Tawa Chicken Bhurji recipe

About this recipe

Tangy Tawa Chicken Bhurji is a delightful Indian dish that combines tender shredded chicken with a medley of aromatic spices, tangy tomatoes, and fluffy scrambled eggs. This protein-packed recipe is perfect for a hearty breakfast and caters to those with an active lifestyle, providing the right balance of flavors and nutrition. The dish is cooked on a tawa (griddle), enhancing its rustic, smoky flavor. With a medium spice level, this recipe offers just the right kick to awaken your taste buds while still being family-friendly. Serve it with buttered toast or parathas for a wholesome start to your day.

Ingredients

  • - Chicken Breast
  • 6 pcs White Eggs
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200G Adrak Lasun Paste (200g)
  • 200 ml Mustard Oil
  • 100 g Lemon
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 50G Green Chilies
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Boil the chicken breast in lightly salted water until fully cooked (approximately 10-12 minutes), then shred it into small pieces using two forks.
  2. 2. Heat oil or ghee on a tawa or large skillet over medium heat, and add cumin seeds. Once they splutter, add the finely chopped onions and sauté until golden brown.
  3. 3. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until the raw aroma disappears.
  4. 4. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate, forming a thick masala base.
  5. 5. Mix in the shredded chicken and cook for 5-7 minutes, ensuring the chicken absorbs the masala flavors.
  6. 6. Beat the eggs in a bowl and pour them over the chicken mixture. Stir continuously to scramble the eggs and combine them with the chicken.
  7. 7. Sprinkle garam masala and freshly chopped coriander leaves, mixing well. Cook for another 2-3 minutes until everything is well blended.
  8. 8. Serve hot with buttered toast, parathas, or as a filling in rolls, garnished with lemon wedges for a tangy finish.