Chicken Karandai omelette
Chicken Karandi Omelette is a twist on the classic omelette, infused with the flavours of Indian spices and the succulent goodness of chicken.
Ingredients
- 250 grams of boneless chicken
- ¼ tsp turmeric powder
- 3-4 eggs
- 1 onion finely chopped
- 1 tsp ginger-garlic paste
- 1 green chilli finely chopped (optional)
- ¼ tsp chilli powder
- ¼ tsp garam masala
- Water (as needed to cook the chicken)
- Salt and pepper to taste
- Vegetable oil
Instructions
- Cook the chicken with turmeric, water and salt. Cool and mince them in a blender or a food processor.
- In a bowl, beat the eggs until well combined. Add the cooked, minced chicken to the beaten eggs.
- Mix in the finely chopped onion, ginger garlic paste and green chilli (if using) into the egg and chicken mixture.
- Add the chilli powder, garam masala powder, pepper and salt to taste. Mix everything until evenly combined.
- Heat the vegetable oil in a paniyaram/appe pan over medium heat.
- Once the oil is hot, pour a tablespoon of the egg and chicken mixture into each hole.
- Cover and cook for 2-3 minutes or until the bottom is set and golden brown.
- Using a spatula, carefully flip the omelette to cook the other side uncovered. Cook for an additional 2-3 minutes until cooked through.
- Transfer them to a plate and serve immediately while it's hot.
Notes
Serve them hot to retain their fluffy and tender consistency while the minced chicken remains juicy and flavourful.
Cook uncovered after flipping them to prevent them from becoming soggy. This will help any excess moisture evaporate and retains its texture and doesn't become overly wet.
