Spicy Chicken Keema with Egg Crust Recipe
Looking for a comforting yet exciting non-veg dish that doesn’t take hours to prepare? This Spicy Chicken Keema with Egg Crust is a simple and satisfying recipe perfect for busy weeknights or lazy weekends. It brings together the bold, aromatic flavors of Indian-style minced chicken (keema) with the soft richness of a lightly cooked egg blanket. The beauty of this dish lies in its simplicity, no complicated techniques, no rare ingredients just everyday staples coming together to create something special. Whether you serve it with roti, rice, or enjoy it as a standalone meal, this dish is sure to become a favorite in your kitchen. It’s hearty, protein packed, and can be made in under 30 minutes. Ideal for beginners or anyone craving a quick homemade non-veg treat with a twist.
This quick and flavorful chicken keema (minced chicken) dish is topped with a silky egg crust that adds richness and texture. Perfect for lunch or dinner, it pairs well with roti, rice, or bread. This dish comes together quickly and gives you the best of both worlds: the spicy depth of chicken keema and the rich softness of eggs. Perfect for those days when you want something comforting yet exciting.
Ingredients:
For the Chicken Keema:
- 300g minced chicken
- 1 medium onion (finely chopped)
- 2 green chilies (sliced)
- 1 medium tomato (chopped)
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves (for garnish)
For the Egg Crust:
- 2 eggs
- A pinch of salt and black pepper
- 1 tsp milk or water (optional for fluffiness)
- A few drops of oil
Instructions:
- Prepare the Chicken Keema:
- Heat oil in a pan over medium flame. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
- Toss in the chopped tomatoes and cook until they soften.
- Add turmeric, chili powder, coriander powder, and salt. Stir and let the masala cook for 2-3 minutes.
- Add the minced chicken and mix well. Break up any lumps using a spatula.
- Cook uncovered for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and moisture is reduced.
- Sprinkle garam masala and chopped coriander. Mix once more and switch off the heat.
- Make the Egg Crust:
- In a bowl, beat the eggs with salt, pepper, and a splash of milk if using.
- In a clean non-stick pan, heat a few drops of oil. Pour in the beaten eggs and swirl to spread evenly.
- Once the egg starts to set but is still slightly soft on top, place a portion of the cooked chicken keema in the center.
- Fold the edges of the egg over the keema gently, forming a rough parcel or crust.
- Cover with a lid and cook for another minute on low heat to seal everything together.
- Serving Suggestion:
- Carefully slide the egg-crusted keema onto a plate.
- Garnish with more fresh coriander or a squeeze of lemon if desired.
- Serve hot with naan, chapati, or buttered toast.
