By Todd Barron @ FoodieCuisine.com
Chicken Tikka Masala Eggs
My wife and I joined our friends Jennifer and Chris at Star of India the other night for a very good dinner. I haven’t reviewed them yet but their dinner is 10x better than the lunch buffet. If you think you know how good (or bad) it is and haven’t been for dinner, you are missing out.
We had leftover Lamb Biryani, Chicken Tikka Masala, and some Chicken Tikka Korma. The chicken dishes are made from chicken cooked on kabobs in a Tandoori oven. Once cooked, the chicken is put into a rich sauce made with yogurt and a variety of spices. It is so popular that it’s actually been called “Britain’s true national dish”.
My wife asked me to make breakfast this morning and given what I had in the refrigerator, eggs, bacon, hashbrowns, and leftovers, I decided to make a Chicken Tikka Masala Omelette! It was quite easy to do given the amazing leftovers I had to work with.
- 4 Jumbo Eggs
- 1 1/2 Cups Leftover Chicken Tikka Masala (and Chicken Tikka Korma mixed in)
- 1 Tablespoon Milk
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Teaspoon Garam Masala (Indian Spice Mix)
- 2 Cups Hashbrowns (cubed potatoes)
- 6 Slices Bacon
I turned my griddle onto 40o degrees and started cooking the bacon. While this was going on I cracked open the eggs and whisked them together with the milk in a large bowl. Do this vigorously so that you end up with a lot of air mixed in. This will allow the eggs to be fluffy when cooked.
After the bacon was done I removed it to a paper towel lined plate and put it in the oven on 175 degrees to keep warm. I put the hashbrowns on the griddle, right in the middle of the bacon grease, and sprinkled them with the salt, pepper, and garam masala. These take about 10-15 minutes to cook so be sure and only take up half of the griddle with them. You do have a griddle right? 🙂
When the hashbrowns were about 5 minutes from being done, I put the leftover Chicken Tikka Masala and Chicken Tikka Korma on the grill to warm through. It sat there for about a minute and then I added the eggs to the griddle. With some quick movements of the spatula I ended up with a pile of scrambled eggs blended in with the chicken.
Everything was done in the next few minutes and plated for consumption. I put 3 slices of bacon on each plate and served it (yes, I realize the irony here but this is an American dish after all!) Needless to say, it tasted great and is something I will make in the future.
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