non-veg
⏳ Prep Time: 30 minute
13 Jan 2021
574.1 kcal
55.1 gm
20.7 gm
30.1 gm
Chicken breast - 150gm
Onion - 100gm
Capsicum- 100gm
Ghee/oil - 10gm
Cashew - 5gm
Watermelon seeds - 5gm
Split chickpea - 5gm
Egg - 2
Tomato - 20gm
Ginger - 5gm
Garlic - 5gm
Green chilly - 1
Dry spices - salt, black pepper powder, cinnamon powder
Dessicated coconut- 3gm
Cut the chicken into small chunks and marinate it with ginger garlic chilly paste and all dry spices. Meanwhile grind the onion and capsicum (gm)in the mixer.
In a pan, add oil and let it heat slightly. Add the onion+capsicum paste and sauté it until it leaves oil or for about minutes. Meanwhile in a mixer, add cashews, dessicated coconut, split gram and watermelon seeds along with water and make paste out of it and keep it aside.
After that first add marinated chicken and cook it through followed by the above paste. Add little water and cover the lid and let it cook for about minutes.
Now, in a bowl whisk eggs adding a pinch of salt and pepper. Take the pan off the flame and layer the egg mixture. Top it with slices of capsicum, onion, spring onion and coriander leaves. Layer the remaining egg on the sides. Cover the lid and let it cook until the egg is set. Enjoy with chapati 😋
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