Chicken Ghotala

Name: Chicken Ghotala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g chicken (boneless, minced); 4 pcs egg; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 2 tbsp oil; 1 tbsp butter; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp pav bhaji masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(87)

TASTE SCORE

9/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

354 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the onions to light golden, not deep brown, so the masala stays bright and scoopable rather than tasting overly caramelized.
2
Mash the tomatoes well as they soften; a pulpy base helps the mince bind into that classic street-style ghotala texture.
3
Keep breaking up the chicken mince with a flat spatula while it cooks so you do not get large clumps.
4
Reduce the masala before adding eggs; if it is too watery, the eggs will disappear instead of forming soft curds.
5
Add the eggs on low heat and stir constantly for small, silky curds rather than dry scrambled chunks.
6
Finish the lemon juice off the heat so its fresh acidity lifts the rich butter-and-egg masala.
7
This dish reheats well; warm gently with a splash of water to loosen the masala without overcooking the eggs.