Minced Chicken with runny Eggs
Minced Chicken is yet another quintessentially Parsi dish.
Course
breakfast
,
side dish
Cuisine
parsi
Servings
Prep Time
2
serving
10
minutes
Cook Time
15
minutes
Servings
Prep Time
2
serving
10
minutes
Cook Time
15
minutes
Ingredients
300
gm
Minced Chicken
1
tsp
Turmeric powder
1
tbsp
Chilli powder
1
tbsp
garlic paste
1
tbsp
Ginger paste
1
tsp
Chilli paste
1
onion
1/2
cup
Tomato puree
1/2
tsp
Cinnamon Powder
1
tsp
black pepper
1
tsp
jaggery
2
egg
salt
Instructions
Mix chicken with turmeric powder, red-chili powder ,garlic paste,ginger paste,chili paste and salt.Keep aside for 10 minute.
Heat oil in a pan ,fry onion. Add tomato puree and cook for a minute at high flame.
Reduce heat and add minced chicken. Cook till they are done at medium flame. Adjust salt.You can add water if you want little gravy.
Add jaggery ,black pepper and cinnamon powder. Break eggs on top and cook on low flame for 4 to 5 minute.
Serve Kheema per Eeda with bun/bread slices.
Recipe Notes