Chicken Ghotala with Ladi Pav

Instructions

1. 1

   Boil and Shred the Chicken

   • In a medium pot, combine the chicken chunks, 1/2 tsp of salt, 1/4 tsp of turmeric powder, and enough water to cover the chicken completely.
   • Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the chicken is fully cooked and no longer pink inside.
   • Using a slotted spoon, remove the chicken from the pot and set it aside to cool. Reserve at least 1/2 cup of the chicken stock.
   • Once the chicken is cool enough to handle, use two forks or your hands to shred it into fine pieces. Set the shredded chicken aside.
2. 2

   Prepare the Masala Base

   • Heat the vegetable oil and butter in a large, heavy-bottomed pan or kadai over medium heat. Once the butter melts, add the finely chopped onions.
   • Sauté the onions for 7-8 minutes, stirring frequently, until they become soft and turn a light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for about 60 seconds until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 8-10 minutes, stirring occasionally. Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
   • Stir in the spice powders: pav bhaji masala, Kashmiri red chili powder, the remaining 1/4 tsp turmeric powder, and coriander powder, along with 1 tsp of salt. Mix well and cook for 2-3 minutes, allowing the spices to become fragrant.
3. 3

   Combine and Mash

   • Add the shredded chicken to the pan with the masala. Stir everything together thoroughly to ensure the chicken is evenly coated.
   • Pour in the 1/2 cup of reserved chicken stock (or water). Bring the mixture to a gentle simmer.
   • Take a potato masher and gently mash the mixture 4-5 times. This helps to break down the chicken and tomatoes further, creating the signature 'ghotala' (mishmash) texture. Do not over-mash; it should still have some texture.
   • Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes for the flavors to meld together.
4. 4

   Incorporate the Eggs

   • Uncover the pan. Using the back of a spoon, create four small wells within the chicken mixture.
   • Carefully crack one egg into each well. You can season them with a tiny pinch of salt and pepper if desired.
   • Let the eggs cook undisturbed for 1-2 minutes, until the egg whites begin to set and turn opaque.
   • Using a spatula, gently scramble the eggs within their wells first, then start mixing them into the surrounding chicken masala.
   • Continue to cook and stir for another 2-3 minutes until the eggs are cooked through but remain soft and creamy, fully integrated into the dish.
5. 5

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala and drizzle the fresh lemon juice over the ghotala. Give it one final, gentle mix.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot with butter-toasted pav, sliced onions, and a lemon wedge on the side.