Tawa Chicken And Egg Keema Curry Recipe

About this recipe

Tawa Chicken and Egg Keema Curry is a hearty and flavorful Indian breakfast dish that combines tender chicken with richly spiced egg keema. Perfectly balanced spices create a medium heat profile that’s ideal for family meals. This protein-packed recipe is designed for muscle gain, offering a satisfying and nutritious start to your day. Cooked on a tawa for enhanced flavor, this dish is a comfort food favorite with a deliciously aromatic blend of fresh herbs and spices.

Ingredients

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

Instructions

1. 1. Heat 1 tablespoon of vegetable oil on a tawa or flat pan over medium heat. Add finely chopped onions and sauté until golden brown.
2. 2. Add ginger-garlic paste and sauté for 1-2 minutes until aromatic. Stir in the chopped green chilies, tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the spice mixture forms a thick paste.
3. 3. Add the minced chicken to the tawa, stirring well to coat it with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and tender.
4. 4. In a bowl, beat the eggs with salt and black pepper. Heat the remaining 1 tablespoon of oil on the tawa and pour in the eggs. Scramble them lightly until cooked but still moist.
5. 5. Combine the scrambled eggs with the cooked chicken mixture. Sprinkle garam masala and mix well. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6. Garnish with chopped coriander leaves and a squeeze of fresh lemon juice. Serve hot with chapati, paratha, or toasted bread for a satisfying breakfast.