Monday, March 24, 2014




Boneless chicken thighs-4-5 pieces
Yogurt-4 tbsp
Ginger-garlic paste-2 tsp
Chili powder-1 tbsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Cumin powder-1/2 tsp
Red Food color-1/4 tsp
Chopped cilantro-2 tbsp
Chicken tikka masala-2 tbsp(I used shan chicken tikka masala)
Lemon juice-half of a lemon
Crushed fenugreek leaves-1/2 tsp
Garam masala or chicken curry powder-1/2 tsp
Salt-1 tsp
Oil-3 tbsp
Cooking spray


Chopped onion-1large
Chopped tomato-1 large
Chopped green chilies-5
Ginger-garlic paste-1 tbsp
Red chili powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
Chicken curry powder-1/2 tsp
Chopped coriander leaves-1/4 cups
Salt and pepper as needed
Dry red chili-1
Bay leaf-1
Oil-2 tbsp


1-Marinade all ingredients with chicken and keep it in the refrigerate at least for 1-2 hours.
2-Grill the chicken in a preheated oven for 15 minutes each side at 400F(Every oven is different,so you might need to adjust the right temperature).
3-Broil the last 4-5 minutes for charred appearance.Remove from oven,cool a bit then cut chicken into bite size pieces and keep aside.In a bowl break the eggs,mix little salt and keep aside.
4-In a pan heat oil,add crushed dry red chili,bay leaf and chopped onions and stir around till soft.After 1 min add chopped green chilies and ginger-garlic paste.Stir till aroma is released.
5-Add red chili powder,turmeric powder,coriander powder,cumin powder,chicken curry powder,garam masala,salt,pepper powder and  chopped tomato.Stir till soft and oil separates(taking care not to burn the masala paste).
6-Turn the heat down to low,add the beaten eggs and chicken tikka chunks.Cook stirring continuously till almost dry.If the egg is sticking to the pan then you can add 1-2 tsp oil/butter.
7-Increase the heat to high and cook till the egg is done,then add the chopped coriander leaves and mix well.
8-Serve hot with lightly toasted pav or bread or roti/paratha.

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