How to make Keema Egg Bhurji - Eggs scrambled with chicken mince and spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Mince (चिकन कीमा), Eggs (अंडे)

Cuisine : Indian

Course : Main Course Chicken

Keema Egg Bhurji Recipe Card

Keema Egg Bhurji

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Egg Bhurji Recipe

  • Chicken Mince 500 grams

  • Eggs beaten 4

  • Oil 2 tablespoons

  • Ginger chopped 1 teaspoon

  • Garlic finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Onions finely chopped 2 medium

  • Tomato finely chopped 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Yogurt 2 tablespoons

  • Chopped fresh mint leaves 2 tablespoons

  • Chopped fresh coriander leaves 2 tablespoons


Step 1

Heat oil in a non-stick pan, add ginger, garlic and green chillies, mix and sauté for a minute.

Step 2

Add onions and sauté till they turn light brown. Add tomatoes, mix and sauté for a minute.

Step 3

Add chicken mince, mix and cook on low heat for two minutes. Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder and mix well.

Step 4

Add yogurt and mix well. Add mint leaves, mix well, cover and cook for five minutes.

Step 5

Add eggs, one by one and mix well to scramble. Cover and cook for two minutes. Add one tablespoon coriander leaves and mix well.

Step 6

Transfer the bhurji into a serving bowl, garnish with remaining coriander leaves and serve hot.