Spicy Kerala Egg Roast with Crispy Chicken
Eggs tossed in a fiery spiced onion masala, served with pan-fried chicken thighs and fresh toppings. A complete Indian dinner plate that hits sweet, spicy, and savory in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 pieces (~1 lb) chicken thighs, boneless and skinless
- 6 whole large eggs
- 2 large, sliced thin yellow onions
- 2 medium, sliced tomatoes
- 2 tbsp Kashmiri chili powder
- 1 tbsp coriander powder
- 4 tbsp, divided coconut oil (or neutral oil)
- 1 lime, cut into wedges lime wedges
Instructions
- 1
Pat chicken dry. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Sear chicken 5 minutes per side without moving until golden and cooked through. Transfer to a plate.
- 3
In the same skillet, add remaining 2 tbsp oil and the sliced onions. Cook 6 minutes, stirring often, until deeply caramelized and soft.
- 4
Stir in chili powder and coriander. Cook 1 minute until fragrant, then crack all eggs directly into the skillet.
- 5
Cook eggs 3–4 minutes until whites set but yolks stay runny. Gently toss with onion masala until coated.
- 6
Plate eggs and masala, top with chicken pieces and tomato slices. Serve with lime wedges on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- tongs
- slotted spoon
- cutting board
- sharp knife
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