Total Cook Time: 1 hr 15 mins
Prep Time: 45 mins
Cook Time: 30 mins
Recipe Servings: 2
Difficulty: Easy
Ingredients
- 200 gms Chicken
- 4 Eggs
- 1 large Onion, finely chopped
- 1 Tomato, finely chopped
- 2 Green Chillies, finely chopped
- 2 tsp Turmeric powder
- 2 tsp Cumin powder
- 2 tsp Coriander Powder
- 2 tsp Red chilli powder
- Salt
- Oil
- 1/2 Mayonnaise
- 6 Slices of bread
- Butter
Instructions
- Prepare Chicken: Wash the chicken thoroughly and place it in a pressure cooker on medium heat. Add enough water to submerge the chicken pieces and pressure cook with a pinch of salt until the chicken is soft and tender. Once cooked, let the chicken cool down.
- Shred Chicken: Once the chicken has cooled, use two forks to carefully remove the meat from the bones. Shred the chicken and allow it to cool further.
- Beat Eggs and Add Spices: In a bowl, beat the eggs and add turmeric powder, salt, coriander powder, red chilli powder, and cumin powder. Mix well and set aside.
- Cook Onions and Chillies: Heat some oil in a pan over medium heat. Add the chopped onions and green chillies, sautéing until the onions become translucent.
- Add Tomatoes and Eggs: Add the chopped tomatoes to the pan and mix well. Lower the heat and pour the beaten egg mixture into the pan. Stir gently and continuously until the eggs are scrambled.
- Combine Chicken and Eggs: Add the shredded chicken to the egg mixture, mixing well to ensure all ingredients are combined. Once the eggs are fully cooked, break the mixture into smaller pieces suitable for filling in the sandwich.
- Prepare Bread: Take two slices of bread and butter both sides. Lightly toast them in a toaster.
- Assemble Sandwich: Spread a layer of mayonnaise on one slice of bread and place a generous amount of the masala chicken egg bhurji mixture on top. Cover with another slice of bread.
- Finish Sandwich: Repeat the process with the remaining bread slices. Cut each sandwich diagonally into halves and serve.
