vegetariannut-free
indian
Dalia Porridge
10 min
268 cal
8gProtein
45gCarbs
8gFat
1Recipes
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Protein-packed Chicken Bhurji with soft pav – perfectly spiced and quick to make for busy mornings!
Spicy, savory minced chicken cooked with onions, tomatoes, and aromatic Indian spices. This quick and easy North Indian dish is perfect with pav or roti for a hearty meal, ready in under 30 minutes.
Serving size: 1 cup
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Protein-packed Chicken Bhurji with soft pav – perfectly spiced and quick to make for busy mornings!
This indian and rajasthani dish is perfect for breakfast or snack. With 625.26 calories and 31.259999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
Heat oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté until they turn soft and translucent, about 4-5 minutes. Add the ginger-garlic paste and green chilies and cook for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 5-6 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala until the oil starts to separate from the sides of the pan, about 3-4 minutes.
Add the minced chicken to the pan, using a spatula to break up any lumps. Mix the chicken well with the masala, ensuring it's evenly coated. Cook on medium heat, stirring occasionally, until the chicken is no longer pink and is cooked through (about 10-12 minutes). If the mixture looks too dry, you can add a splash of water. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Sprinkle the garam masala and add the lemon juice. Give it a final mix. Garnish with freshly chopped coriander leaves.
Serve the Chicken Bhurji hot with pav (bread rolls), roti, or as a filling for sandwiches.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.