Chicken Ghotala
Chicken Ghotala is a rich, street-style dish from western India made with minced chicken, eggs, onions, tomatoes, and warming spices. It cooks into a thick, scoopable masala that tastes great with pav or roti.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion, tomato, and green chili.2.Keep the minced chicken ready at room temperature for 10 minutes.3.Crack the eggs into a bowl and whisk lightly. - saute · ~8 min
Cook the onion base.
1.Heat oil and butter in a wide pan over medium heat.2.Add onion and cook until soft and lightly golden, 5 to 7 minutes.3.Add green chili and ginger-garlic paste, then cook for 1 minute.TIPUse a wide pan so the chicken cooks evenly and the masala reduces faster. - saute · ~7 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.2.Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, pav bhaji masala, and salt.3.Mix well and cook for 1 minute until the masala smells fragrant. - saute · ~7 min
Cook the chicken.
1.Add the minced chicken and break it up well with a spatula.2.Cook on medium-high heat until the chicken changes color and loses its raw look, 5 to 6 minutes.3.Pour in water and mix well.TIPKeep breaking the mince as it cooks so the texture stays loose and street-style. - simmer · ~9 min
Simmer until thick.
Lower the heat and simmer the chicken masala for 8 to 10 minutes, stirring now and then, until the mixture is thick and the chicken is fully cooked to 165°F or 74°C.
- mix · ~3 min
Scramble in the eggs.
1.Pour the whisked eggs into the hot chicken masala.2.Stir continuously on low heat so the eggs cook into soft curds.3.Cook for 2 to 3 minutes until the eggs are just set and mixed through.TIPDo not overcook after adding the eggs or the dish can turn dry. - garnish
Finish with coriander and lemon.
Turn off the heat. Add coriander leaves and lemon juice, then mix once to freshen the rich masala.
- serve
Serve hot.
Spoon the Chicken Ghotala into katoris and serve hot with pav, roti, or lightly toasted bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the onions to light golden, not deep brown, so the masala stays bright and scoopable rather than tasting overly caramelized.
- 2Mash the tomatoes well as they soften; a pulpy base helps the mince bind into that classic street-style ghotala texture.
- 3Keep breaking up the chicken mince with a flat spatula while it cooks so you do not get large clumps.
- 4Reduce the masala before adding eggs; if it is too watery, the eggs will disappear instead of forming soft curds.
- 5Add the eggs on low heat and stir constantly for small, silky curds rather than dry scrambled chunks.
- 6Finish the lemon juice off the heat so its fresh acidity lifts the rich butter-and-egg masala.
- 7This dish reheats well; warm gently with a splash of water to loosen the masala without overcooking the eggs.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a hotter, street-stall style version.
low oilLow-oil
Use less oil and skip the butter for a lighter finish; keep the pan wide so the masala still reduces properly.
extra richExtra-rich
Top with a small knob of butter just before serving for a more indulgent Mumbai street-food feel.
mutton keemaMutton-keema
Swap minced chicken for minced mutton if you want a deeper, meatier ghotala with a stronger keema flavor.
Why this is on our healthy list.
Protein-Rich Main Dish
Minced chicken and eggs make this a filling dish with plenty of protein to support satiety and muscle maintenance.
Cooked Tomato Goodness
Tomatoes and onions add plant compounds and natural sweetness, balancing the richness of the chicken and eggs.
Herb and Spice Benefits
Coriander, ginger, garlic, cumin, and turmeric bring aroma and beneficial plant compounds along with flavor.
Frequently asked questions
Yes. The dish will still work with the other spices, though pav bhaji masala gives it a more authentic street-style flavor.
