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The ingredients needed to prepare Chicken and Egg Curry:
- Prepare 450 gms Zorabian Breast Boneless Chicken (Cut into pieces)
- Prepare 2 Potatoes (Cut into pieces)
- You need 3 Eggs or (As needed)(Boiled)
- Provide 1/2 cup Curd
- Prepare 1/4 cup Milk
- You need 1 tbsp Ginger Paste
- Prepare 1 tbsp Garlic Paste
- Use 1/2 tsp Turmeric Powder
- You need As required Salt
- Get 2 tsp Kashmiri Chilli Powder
- Use 3 tsp Coriander Powder
- Get 1/2 tsp White Pepper Powder
- Provide 1/2 tsp Black Pepper Powder
- Get 1/2 tsp Cumin Powder
- Take 1/2 tsp Fennel Seeds Powder
- Get 1 tbsp Eastern Chicken Masala
- Take 2 Tomatoes
- You need 2-3 Green Chillies
- Use 1 cup Coriander Leaves
- Take 2-4 tbsp Oil/Ghee
- You need 1/2 tsp Mustard Seeds
- Prepare 1/2 tsp Cumin Seeds
- Prepare Few Peppercorns
- Get 2 Cardamoms
- Provide 1 " stick Cinnamon
- Get 2 Cloves
- Provide 2 Bay Leaves
- Get Pinch Asafoetida
- Use 2 Whole Red Kashmiri Chillies
- Use 2 sprigs Curry Leaves (2 Sprig)
- Take 1 Onion (Chopped)
- Prepare 1 cup Hot Water
- Provide 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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