Ingredients
Group I
- Chicken - 1 breast split (cubed)
- Garam masala - 1 tsp
- Chicken masala - 1 tsp
- Ginger garlic paste - 2 tbsp
- Chilly powder - 1 tsp
- Turmeric powder - little
- Water - 1/2 - 3/4 liter
- Salt to taste
Group II
- Onion - 1 big size (chopped lengthwise)
- Tomatoes - 2 medium size
- Curry leaves - few
- Eggs - 2
- Ginger garlic paste - 1 tbsp
- Chilly powder - 1 tsp
- Coriander leaves - handful (chopped)
- Garam masala - 1/4 tsp
- Pepper - 1/4 tsp
- Salt to taste
- Oil as required
Group III (Dry masala)
- Black cardomam - 1 (crushed)
- Aniseed - 1/2 tsp
- Cloves - 6
- Cinnamon - 4 small pieces
- Anistar - 1 (broken)
Method
- Cook all the group I ingredients together in the pressure pan for 2 whistles.
- If you dont have a pressure pan, you can also cook it in the heavy bottom pan.
- Onces it is done, drain the water & allow the chicken to cool.
- Now shred the chicken with your hands carefully (do not mash it) & keep it aside.
- Heat oil in the pan & fry all the group III dry masalas.
- Then add ginger-garlic paste & fry till the oil separates.
- Add curry leaves, onions & continue frying with some salt.
- When onion becomes light brown in color, add the tomatoes.
- Fry till the tomatoes becomes mashy.
- Add chilly powder & garam masala powder to it.
- Now add the shredded chicken & mix well.
- Break in the eggs along with coriander leaves & mix well till the eggs are cooked.
- Sprinkle some pepper powder & serve hot.
Tips for the recipe - Do not over fry the eggs. you can also soak the chicken pieces in the group I masala water for 30 minutes before cooking it. So that the chicken is soft & juicy.
