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Servings - 3

INGREDIENTS
Chicken breast - 250 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Eggs - 2
Salt - 1/8 teaspoon
Black pepper powder - 1/4 teaspoon
Oil - 1 teaspoon
Oil - 2 tablespoons
Onions - 120 grams
Green chili - 1/2 teaspoon
Tomato - 60 grams
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In a blender, add 250 grams chicken breast and blend it well.
2. Transfer this into a bowl, add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder and mix it well.
3. Marinate for 5 minutes.
4. In a another bowl, add 2 eggs, 1/8 teaspoon salt, 1/4 teaspoon black pepper powder and whisk it well.
5. Heat 1 teaspoon oil in a pan, add the marinated chicken keema in it and mix it well.
6. Cook for 4 - 5 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 2 tablespoons oil in a pan, add 120 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1/2 teaspoon green chili and stir well.
10. Then, add the cooked chicken in it and mix it well.
11. Add 60 grams tomato and mix it again.
12. Cover it with lid and cook for about 3 - 4 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Now, add the whisked egg in it and mix it well.
15. Cook for 3 - 4 minutes on medium heat.
16. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well.
17. Cook for a minute and remove it from heat.
18. Garnish with coriander.
19. Serve hot with pan buns.


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