Serves 1
Directions
- 1Add medium tomatoes, garlic cloves, and water to a saucepan.
- 2Boil for 12 to 15 minutes.
- 3Add oil to the kadahi.
- 4Add ginger garlic paste.
- 5Add chicken breast boneless and fry for 10 minutes.
- 6Cut the onion and shimla mirch into cube shape.
- 7Remove tomato skin and blend tomatoes and garlic into a paste.
- 8Add salt, red chili powder, zeera powder, and haldi powder to the chicken.
- 9Cook until water is dry.
- 10Add tomato paste and water and cook for 5-6 minutes.
- 11Add ketchup and vegetables.
- 12Cook for 4-5 minutes and do not make it too loose.
- 13Add salt and black pepper to eggs and beat them.
- 14Add oil to a pan, pour eggs and spread them.
- 15Cut it into cube shape and add it to the gravy.
- 16Cook for another 2-3 minutes.
Ingredients
- 2 medium tomatoes
- 5 garlic cloves
- 0.5 cup water
- 0.25 cup oil
- 0.5 teaspoon ginger garlic paste
- 500 grams chicken breast boneless
- 1 large onion
- 1 shimla mirch
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon zeera powder
- 0.5 teaspoon haldi powder
- 0.75 cup ketchup
- 2 eggs
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 tablespoon oil
- 3 tablespoon water
Equipment
saucepanknifecutting boardblenderkadahipan
Tips
- Kashmiri lal mirch or paprika powder may be used to enhance the color.
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