This Indian Spiced Chicken Egg Scramble is warm, savory, lightly spiced, and surprisingly quick to put together. Eggs and egg whites get scrambled with tender chicken, onion, garlic, turmeric, garam masala, cilantro, and a little green chili if you want some heat. I like serving it over fresh arugula because the peppery greens balance the rich eggs nicely. Best of all, the whole thing is ready in about 15 minutes.
Try my Protein-Packed Scrambled Eggs recipe.
→ Heat a large skillet over low-medium heat and add the ghee.
→ Once it has melted, add the chopped red onion, garlic, and green chili if you're using it.
→ Cook gently for around 5 minutes, stirring occasionally, until the onion has softened.
→ Now add the turmeric and garam masala.
→ Cook for another 1 to 2 minutes, just until the spices become fragrant. You don't need to blast them with heat here. A gentle cook helps bring out their flavor without burning them.
→ Pour in the beaten eggs and egg whites, then turn the heat down slightly.
→ Stir the eggs slowly with a spatula as they cook, scraping gently across the bottom of the skillet.
→ When the eggs are almost set but still look a little soft, remove the pan from the heat.
→ Add the chopped cooked chicken and cilantro.
→ Keep stirring for another minute off the heat. The residual heat will finish the eggs while warming the chicken through.
→ Divide the arugula between two plates.
→ Spoon the warm chicken and egg scramble over the greens and serve straight away.
Try my Cottage Cheese and Basil Filled Omelet recipe next.
Chicken breast: Turkey or leftover roasted chicken works just as well.
Ghee: Butter or a little olive oil can be used instead.
Red onion: Yellow onion, shallot, or green onions are good alternatives.
Green chili: Use jalapeño or leave it out entirely.
Arugula: Baby spinach or mixed greens can work.
Cilantro: Fresh parsley can be substituted if you're not a cilantro fan.
Egg whites: You can simply use an extra whole egg if preferred.
Try my Herb and Goat Cheese Omelet recipe.
Add chopped tomato with the onion for a slightly softer, juicier scramble.
Mix in a little spinach right before adding the eggs.
Add a pinch of cumin for another layer of Indian-inspired flavor.
Sprinkle a little shredded cheese over the top if you want it richer.
Add chopped bell pepper for more texture and color.
A pinch of red chili flakes can add heat if you don't have fresh green chili.
Serve it inside a tortilla or flatbread for an easy breakfast wrap.
A spoonful of plain yogurt on the side also works nicely with the spices.
Try my Omelet with Smoked Salmon and Feta recipe.
Keep the heat moderate. Eggs stay softer and creamier when they cook gently.
Don't overcook the spices. Turmeric and garam masala only need a minute or two to become fragrant.
Use already cooked chicken. Raw chicken would completely change the cooking time and method.
Take the eggs off the heat slightly early. Residual heat keeps cooking them.
Chop the chicken fairly small. Smaller pieces warm through quickly and mix better with the eggs.
Taste before adding extra salt. Cooked chicken may already contain seasoning.
Use the chili carefully. Even deseeded chilies vary in heat.
Try my Stuffed Omelet Roll-Ups recipe.
This is a good recipe for using leftover chicken from another meal.
Eggs are already relatively inexpensive, and using a combination of whole eggs and egg whites keeps the recipe flexible.
Yellow onion can replace red onion if it costs less.
You only need small amounts of turmeric and garam masala, so one jar lasts through many meals.
If arugula is expensive, baby spinach or another leafy green works perfectly well.
Try my Spanish Omelet with Zucchini recipe.
Serve this egg scramble with:
For a simple breakfast, toast or chapati is more than enough.
For brunch, add yogurt, fresh fruit, and a small salad on the side.
Try my Cottage Cheese Protein Omelet recipe.
This recipe is particularly handy when you have a small amount of cooked chicken left in the fridge.
You only need 100 grams, so it doesn't require a full leftover breast.
Rotisserie chicken works especially well too. Just remove the skin and shred or chop the meat before adding it to the eggs.
Egg dishes are best fresh, but leftovers can still be stored.
Place the cooled scramble in an airtight container and refrigerate for up to 2 days.
Store the arugula separately so it doesn't wilt.
Reheat the eggs gently in a skillet over low heat or microwave them in short intervals.
Avoid overheating, since scrambled eggs can become rubbery.
Add fresh cilantro and arugula after reheating for the best texture.
I wouldn't recommend freezing this dish because scrambled eggs can become watery and spongy after thawing.
This Indian Spiced Chicken Egg Scramble is quick, savory, and full of warm flavor without requiring a long ingredient list.
The turmeric and garam masala give the eggs plenty of character, chicken makes the meal more substantial, and fresh cilantro and arugula keep everything bright.
It takes just about 15 minutes from start to finish, which makes it an easy option when you want a proper cooked breakfast without spending much time at the stove.
I love this Indian Spiced Chicken Egg Scramble when I need a fast, savory breakfast! 🍳🌶️ Eggs, chicken, turmeric, garam masala, cilantro, and greens come together in just 15 minutes.
Spoon the chicken and egg scramble over the arugula and serve immediately.Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~20
Estimated Glycemic Load per Serving: ~2
