• 250 g chicken breast (cut in small cubes) • 1⁄2 tsp ginger powder/ paste • 1⁄2 tsp garlic powder/ paste • 1⁄4 tsp chili powder • 1⁄4 tsp salt • 1⁄2 tsp black pepper • 1 tsp smoked paprika • 1 tsp lemon juice / vinegar • 1 tbsp butter or oil • 1 tbsp yogurt • 1⁄2 cup shredded chadder & -- Mozerella cheese MARINATE FOR AT LEAST 20 MINUTES*
Heat oil in a pan over medium heat.Add chicken in the pan. Cover the pan and simmer for 7-8 minutes, or until the chicken is cooked through.
– 4 large eggs beaten – 1⁄2 tsp salt – 1⁄4 tsp Black pepper – 1⁄2 tsp oregano / mixed herbs – 1⁄4 tsp chili flakes (optional) – 1 tbsp milk – 1 tbsp butter or oil (for frying) Wisk eggs in large bowl with spices and a spoon of milk.
Heat the butter in a non-stick pan over medium heat. Pour the egg mixture into the pan, tilting the pan to spread the eggs evenly. Let it cook undisturbed for a minute to set the edges.
Sprinkle the cooked chicken and cheese over one half of the omelette.
Once the bottom of the omelette is set, use a spatula to fold the other half over the filling. Cook for another minute or two, or until the cheese is melted and the omelette is cooked through.