Chicken Egg Roast Recipe – Indian Style Bread & Chicken Bake

Last Updated on 4 months by Neha Deshmukh

Chicken Egg Roast Recipe – Indian Style Bread & Chicken Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are a little bit different, a little bit comforting, and totally delicious. This Chicken Egg Roast is exactly that. It’s a unique blend of flavors and textures – think savory chicken, a fluffy egg base, and a hint of spice, all baked to golden perfection. I first stumbled upon a version of this at a friend’s place during a festive brunch, and I’ve been tweaking it ever since to make it just right. It’s become a real family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average chicken dish. It’s a delightful Indian-inspired bake that’s surprisingly easy to make. It’s perfect for a weekend brunch, a light dinner, or even a festive breakfast. The combination of bread and chicken might sound unusual, but trust me, it works beautifully! Plus, it’s a fantastic way to use up leftover cooked chicken.

Ingredients

Here’s what you’ll need to whip up this Chicken Egg Roast:

• 250 gm boneless chicken, cooked and shredded
• Salt and pepper to taste
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ¼ tsp garam masala powder
• 2 bread slices
• 6 eggs
• 2 tbsp coriander leaves, chopped
• 1 tsp ghee, for greasing the pan

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Garam Masala: This is key to that authentic Indian flavor. Don’t skip it! Every brand is a little different, so feel free to adjust the amount to your liking.
• Ghee: Using ghee (clarified butter) to grease the pan adds a lovely richness and prevents sticking. If you don’t have ghee, butter works just fine.
• Bread & Chicken Combo: This is where the magic happens! The bread soaks up all the delicious flavors and creates a wonderfully soft texture. I usually use white bread, but you can experiment with other types (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, season your cooked chicken with salt and pepper. Once it’s cool enough to handle, shred it nicely.
2. Heat the oil in a pan over medium heat. Add the chopped onions and green chillies and sauté until the onions are soft and translucent – about 5-7 minutes.
3. Now, add the ginger-garlic paste and cook for another minute until you can really smell that fragrant aroma.
4. Add the shredded chicken, turmeric powder, and garam masala powder to the pan. Mix well and cook for about 2 minutes, allowing the spices to coat the chicken evenly.
5. While the chicken is cooking, let’s make the egg batter. Blend the bread slices and eggs together in a blender until you have a smooth, thick batter.
6. Grease a baking pan with ghee. Pour the chicken mixture into the pan, then pour the egg batter over the top. Sprinkle with chopped coriander leaves.
7. Bake in a preheated oven at 180°C (350°F) on low heat for about 30 minutes, or until the roast is set and golden brown. Carefully flip the roast halfway through baking to ensure even cooking.

Expert Tips

• Don’t overcrowd the pan! This ensures even cooking and a beautiful golden-brown crust.
• If you’re worried about sticking, you can lightly dust the pan with breadcrumbs before greasing it with ghee.
• A toothpick inserted into the center should come out clean when it’s done.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My Family’s Favorite: We love adding a sprinkle of grated cheese (cheddar or mozzarella) on top during the last 5 minutes of baking.
• Friend’s Request: A friend asked for a spicier version, so I added a pinch of cayenne pepper to the chicken mixture.
• Personal Touch: Sometimes I add a handful of chopped spinach to the egg batter for an extra boost of nutrients.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the chicken with crumbled firm tofu or jackfruit.
• Use a plant-based milk alternative instead of eggs in the batter (about ¾ cup). You might need to add a little more bread to get the right consistency.
• Use a vegan butter alternative instead of ghee.

Gluten-Free Adaptation

For a gluten-free version, simply use gluten-free bread slices! There are some great options available these days.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1 or omit them altogether.
• Medium: Use 2 green chillies as the recipe states.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

This Chicken Egg Roast is surprisingly adaptable for different celebrations! It would be a lovely addition to an Easter brunch or a festive breakfast during Diwali or Christmas.

Serving Suggestions

Serve this Chicken Egg Roast warm, straight from the oven. It pairs perfectly with a side of raita (yogurt dip) or a simple salad. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What type of chicken is best for this roast?

Cooked, shredded chicken breast or thigh works great! I usually use breast for a leaner option, but thigh adds a bit more flavor.

Can I use whole wheat bread instead of white bread?

Absolutely! Whole wheat bread will give it a slightly denser texture, but it’s a healthy and delicious alternative.

How can I adjust the spice level of this dish?

The green chillies are the main source of heat. Adjust the quantity to your liking, or add a pinch of cayenne pepper for extra spice.

What is the best way to prevent the roast from sticking to the pan?

Greasing the pan generously with ghee is key. You can also lightly dust it with breadcrumbs for extra insurance.

Can this be made ahead of time and baked later?

Yes! You can prepare the chicken mixture and egg batter ahead of time and store them separately in the refrigerator. Assemble and bake just before serving.