If you’re looking for a protein-rich meal that satisfies hunger and keeps you energized for hours this masala chicken and egg bhurji sandwich is the perfect pick. This delicious sandwich blends shredded chicken spiced scrambled eggs and sautéed vegetables layered between toasted slices of bread for a quick yet hearty meal.
To begin wash and boil 200 grams of chicken with a pinch of salt in a pressure cooker until it’s soft and tender. Once cooked let the chicken cool down completely then shred it using two forks and keep it aside. In a separate bowl crack four eggs and whisk them together with turmeric powder red chilli powder coriander powder cumin powder and a little salt until the mixture is smooth and well combined.
Heat some oil in a pan and sauté finely chopped onions and green chillies over medium flame until the onions become translucent. Add finely chopped tomatoes and cook until soft. Lower the heat and pour in the beaten egg mixture stirring continuously until the eggs are fully scrambled. Now mix in the shredded chicken and stir everything well to combine the flavors. Break the larger chunks into smaller bits to make the filling easier to spread.
Take six slices of bread and apply butter on each side then toast them lightly. Spread a thin layer of mayonnaise on one side of the toasted bread. Add a generous spoonful of the masala chicken and egg bhurji mix and place another buttered slice on top. Repeat the process for the rest of the slices. Cut each sandwich diagonally and serve warm for a satisfying and flavorful treat.
This sandwich makes a perfect breakfast lunch or snack option that’s rich in protein and full of spicy Indian flavors. Try it once and it might just become your favorite comfort food.
