Egg chicken roll
Curries With Bumbi · ♥ 720 likes · 19.4K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 920 g boneless, skinless chicken thighs
- 1 tsp finely grated ginger
- 2 tsp finely grated garlic
- ½ tsp salt
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- 1 tsp Kashmiri chili powder
- ½ tsp garam masala powder
- ¼ tsp freshly ground black pepper
- 1 tsp lemon juice
- 4 tbsp plain unflavored yogurt
- 2 tsp oil
Mix the bite-sized chicken with ginger, garlic, salt, coriander, cumin, turmeric, Kashmiri chili powder, garam masala, black pepper, lemon juice, yogurt and oil.
Marinate at least half an hour; over an hour, refrigerate, and take it out 15 minutes before cooking.
Prepping onions and chillies
- onions
- green chillies
- 2 tsp fresh lemon juice
Toss sliced onions with chopped green chillies and lemon juice; refrigerate until assembling.
- 2 tbsp oil
- ¼ tsp salt
Heat 2 tablespoons of oil on medium; fry sliced onions with a little salt until pale and soft, not browned.
Add the chicken spread in a single layer on high heat a few minutes; stir, spread again a few more minutes; add the sugar if using.
- 1 tsp sugar
When it looks dry, cover and cook on medium-low, stirring now and then so nothing sticks, until a piece breaks easily with a spoon, about 20 minutes here.
- 1 per wrap egg
- salt
Beat one egg per wrap with a little salt and chopped green chillies.
- tortilla
- oil
Warm a tortilla on both sides in a pan on medium, add a little oil around it to fry, pour the egg on top and spread; flip, add a few drops of oil and fry.
- tomato ketchup
- green chilli sauce
Lay the egg tortilla down, add chicken, tomato ketchup and green chilli sauce, the prepped onions and chillies, and a sprinkle of chaat masala; roll up.
Assembling with sauces