एग चिकन चॉप Recipe

Prepare mixture

In a large bowl combine ground chicken, finely chopped onion, green chili, minced garlic, grated ginger and chopped coriander. Add garam masala, red chili powder, ground cumin, salt, and black pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed.

Bind and rest

Add the egg and bread crumbs to the mixture. Mix until the mixture holds together when pressed—add an extra tablespoon of breadcrumbs if it's too wet. Cover and refrigerate for 15–20 minutes to firm up.

Shape patties

Divide the mixture into 4 equal portions (for 4 servings). Shape each portion into a round patty about 1–1.25 cm thick. Dust lightly with breadcrumbs if needed to prevent sticking.

Pan-fry patties

Heat 3 tablespoons oil in a heavy skillet over medium heat. When the oil is hot, add patties (do not overcrowd; cook in batches if necessary). Cook 4–5 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer cooked patties to a wire rack or plate lined with paper towel to drain.

Make scrambled or fried eggs

Option A — Sunny-side / fried: Heat 1 tablespoon butter in a nonstick pan over medium-low. Crack 1 egg into the pan, season lightly with 1/8 tsp salt and a pinch of pepper, cook until whites set and yolk reaches desired doneness (about 2–3 minutes for runny yolk). Repeat for remaining eggs. Option B — Soft scramble: Whisk 4 eggs with 2 tablespoons milk, 1/2 tsp salt and 1/4 tsp pepper. Melt 1 tablespoon butter in a pan over low heat; add egg mixture and stir slowly until soft curds form. Remove before fully set — eggs will finish cooking from residual heat.

Assemble chops

Place a bed of mixed salad leaves and sliced tomato on each plate. Put a warm chicken patty on the salad, then top each patty with a fried egg (or spoon of soft scramble). Garnish with fresh coriander and a lemon wedge.

Quick masala ketchup

In a small bowl combine tomato ketchup, chipotle or red chili paste, chaat masala, lemon juice, honey and 1/4 tsp salt. Stir until smooth and taste—adjust spice, sweetness or salt to preference.

Prepare pickles

If using whole pickles, slice them thinly. Arrange pickles alongside each assembled chop or layer a few slices directly on top of the patty beneath the egg for acidity and crunch.

Drizzle masala ketchup around or over the egg-chicken chop. Add pickles on the side or on the patty as preferred. Finish with a squeeze of lemon, sprinkle of chopped coriander, and serve immediately while patties and eggs are warm.