Mughlai Omelette

1. 1
   prep

   Prepare the chicken filling.

   Finely mince the chicken breast or pulse it in a food processor. Chop the onion, tomatoes, green chillies, and ginger-garlic. Keep all ingredients ready before you start cooking.

2. 2
   saute · ~15 min

   Cook the spiced chicken keema.

   1.Heat 2 tsp oil in a non-stick pan over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add grated ginger and minced garlic, cook until the raw smell disappears (1 min).

   4.Add green chillies and tomato, cook until the tomato softens (2 min).

   5.Add minced chicken, turmeric powder, red chili powder, and 1 pinch of salt.

   6.Cook while stirring, breaking up lumps, until the chicken is completely cooked and dry (6-8 min).

   7.Turn off the heat, mix in 2 tbsp chopped coriander leaves and garam masala. Transfer the filling to a bowl.

   TIPCook the chicken filling until it is completely dry to prevent the omelette from becoming soggy.
3. 3
   mix

   Whisk the eggs.

   Break 2 eggs into a small mixing bowl. Add 1/2 tbsp milk, 1 pinch of salt, and 1 pinch of black pepper. Whisk vigorously until the mixture is light and frothy. You will prepare and cook the omelettes one at a time, using 2 eggs per omelette.

   TIPWhisking the eggs until frothy ensures a fluffy omelette texture.
4. 4
   fry · ~3 min

   Cook the omelette base.

   1.Heat 1/2 tsp oil in a clean non-stick pan over low-medium heat.

   2.Pour the whisked egg mixture and swirl to spread evenly.

   3.Let it cook undisturbed until the edges are set and the bottom is lightly golden (2-3 min).

   TIPKeep the heat on low to medium so the egg cooks gently and does not burn.
5. 5
   assemble · ~2 min

   Add the filling and fold.

   1.Spoon a quarter of the chicken filling onto one half of the omelette.

   2.Sprinkle a pinch of fresh coriander leaves on top.

   3.Carefully fold the other half over the filling using a spatula.

   4.Press down gently and cook for another 1-2 minutes to seal and warm through.

   TIPDo not overstuff; a thin layer of filling ensures the omelette folds neatly without tearing.
6. 6
   serve

   Repeat and serve hot.

   Slide the omelette onto a plate. Repeat the egg whisking and cooking process 3 more times with the remaining oil, eggs, milk, seasonings, and chicken filling. Serve the Mughlai Omelettes immediately while hot.

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