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We hope you got benefit from reading it, now let’s go back to chicken and egg curry recipe. You can cook chicken and egg curry using 33 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Chicken and Egg Curry:
- Use 450 gms Zorabian Breast Boneless Chicken (Cut into pieces)
- Prepare 2 Potatoes (Cut into pieces)
- Take 3 Eggs or (As needed)(Boiled)
- Prepare 1/2 cup Curd
- Provide 1/4 cup Milk
- Prepare 1 tbsp Ginger Paste
- Use 1 tbsp Garlic Paste
- You need 1/2 tsp Turmeric Powder
- Use As required Salt
- You need 2 tsp Kashmiri Chilli Powder
- Prepare 3 tsp Coriander Powder
- Get 1/2 tsp White Pepper Powder
- Prepare 1/2 tsp Black Pepper Powder
- Provide 1/2 tsp Cumin Powder
- Get 1/2 tsp Fennel Seeds Powder
- Use 1 tbsp Eastern Chicken Masala
- Get 2 Tomatoes
- Take 2-3 Green Chillies
- You need 1 cup Coriander Leaves
- You need 2-4 tbsp Oil/Ghee
- Provide 1/2 tsp Mustard Seeds
- Prepare 1/2 tsp Cumin Seeds
- You need Few Peppercorns
- Provide 2 Cardamoms
- Take 1 " stick Cinnamon
- Prepare 2 Cloves
- Take 2 Bay Leaves
- Provide Pinch Asafoetida
- Prepare 2 Whole Red Kashmiri Chillies
- Use 2 sprigs Curry Leaves (2 Sprig)
- You need 1 Onion (Chopped)
- You need 1 cup Hot Water
- Get 1 tbsp Lemon Juice
Steps to make Chicken and Egg Curry:
- Firstly, wash the chicken pieces and drain out the water from the chicken and keep aside.
- Peel and wash the potatoes. Cut them into pieces and keep aside.
- In a large bowl, add chicken pieces, potatoes, curd, milk, ginger paste, garlic paste, salt, turmeric powder, chilli powder, coriander powder, white pepper powder, black pepper powder, fennel seeds powder, cumin powder and Eastern Chicken Masala and marinate for few hours or overnight.
- Blend together tomatoes, green chillies and coriander leaves and keep aside.
- Steam the eggs. Remove the shell. Make slits on each egg and keep aside.
- Heat Oil/Ghee. Add mustard seeds, cumin seeds, whole pepper, cardamoms, cinnamon, cloves, bay leaves, Asafoetida and whole red kashmiri chillies.
- Add green chillies, curry leaves and onions and saute till translucent. Add coriander leaves and saute for a minute.
- Add only the chicken pieces and the potatoes from the marinated chicken and saute nicely for about 5 minutes.
- Add the remaining marinated Masala and cook well till masala is coated to the chicken and potatoes.
- Add the tomato-chilli-coriander paste and cover and cook till oil appears at the surface. Add hot water and cover and cook till the chicken and potatoes are tender.
- At this stage, add the boiled eggs and cover and cook for few minutes till the eggs are coated with the masala.
- Garnish with lemon juice and coriander leaves. Serve hot with rice, rotis etc.
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