for 5 servings
- 6 eggs, divided
- ¾ lb boneless, skinless chicken breast (300 g)
- 1 onion, peeled and quartered
- 2 cloves garlic
- ¼ cup ginger (10 g), peeled
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 tablespoon fresh coriander
- ¾ cup flour (100 g)
- 1 cup breadcrumb (100 g)
- 4 cups vegetable oil (1 L), for frying
- Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
- In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
- Peel the eggs.
- Press out the chicken mixture into 5 patties, roll the eggs in flour and wrap the patty around.
- Whisk the remaining eggs together.
- Roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
- Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
- Serve hot or cold!
- Enjoy!
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