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Portions
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Ingredients
- 150 gms Ready To Cook Chicken 65 shredded
- 20 gms ginger sliced
- 2 cloves garlic
- 2 Green Chilies chopped
- 1 1/2 tbsp vegetable oil
- 2 whole onions chopped fine
- 1/2 tsp garam masala
- 2 whole Tomatoes chopped
- 1 egg scrambled
- 1 tsp Red Kashmiri Chili Powder
- 1/2 tsp fennel powder
- 1/2 tsp coriander powder
- 6 Parottas cut or torn into pieces
- 5-6 Curry leaves
- Coriander leaves chopped for garnish
- Salt - to taste
Ingredients
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Instructions
- To begin, grind the ginger, garlic and green chillies together to form a paste.
- Heat oil in a large non-stick pan over medium heat. Add onions and saute for a few minutes, followed by the ginger-garlic-green chilies paste and garam masala.
- Saute the mixture till onions turn golden brown.
- Add tomatoes and cook till tomatoes are mushy.
- Next, add chili powder, fennel powder, coriander powder and salt, combine well and cook for about a minute.
- To the mixture, add the scrambled eggs and the shredded chicken and mix well. Cook for about a minute.
- At this point, add shredded parottas, combine well and continue cooking while stirring well.
- Lastly, add curry leaves.
- Remove from heat, garnish with coriander leaves and serve hot.