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Recipes >> Chicken Recipes > Scrambled Chicken with Rice

Scrambled Chicken with Rice

Scrambled Chicken with Rice
Prep Time
20 Mins
Cook Time

20 - 25 Mins

Scrambled egg is common worldwide breakfast or served even in main courses with roasts. Scrambled chicken is derived from scrambled egg, a must try for dinners and brunches. A different recipe to enjoy with boiled rice gives you best taste. Also you can enjoy it with paratha at sahur time.
Viewed: 7754
Source:  Chef Kiran Razzaq
3 Ratings
3 out of 5 stars
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  • Chicken Boneless or with bones 300 gms
  • Onions 4 medium (cut into round slices)
  • Capsicum 2 medium (cut into strips)
  • Hard tomatoes 2 (cut into strips)
  • Ginger garlic paste 1 tbsp
  • Tomato paste 1/2 cup
  • Yogurt 2 tbsp
  • Cream 1 tbsp (optional)
  • Butter 1 tbsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Red chili flakes 1/2 tsp
  • Black pepper 1/2 tsp (crushed)
  • Soya sauce 1 tsp
  • Vinegar 1 tbsp
  • Salt to taste
  • Oil 1/4 cup

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Cooking Directions

  1. Boil chicken and shred (do not add salt).

  2. Heat oil and butter in a wok, add onions and cook until colorless.

  3. Add tomato paste, ginger garlic paste, yogurt and dry water that comes out from yogurt.

  4. Add shredded chicken, all the spices and salt.

  5. Add soya sauce and vinegar too.

  6. Add capsicum and cook for a minute.

  7. Add tomatoes and turn off the flame and add cream.

  8. Sprinkle green chilies and fresh coriander.

  9. Serve hot with boiled rice, paratha or naan.

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