Chicken Ghotala
A vibrant and spicy Mumbai street food classic! This dish features shredded chicken and scrambled eggs cooked together in a rich, tangy masala made with pav bhaji spices. Perfect to scoop up with soft pav.
For 4 servings
Boil and Shred the Chicken
- In a medium pot, combine the chicken chunks, 1/2 tsp of salt, 1/4 tsp of turmeric powder, and enough water to cover the chicken completely.
- Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the chicken is fully cooked and no longer pink inside.
- Using a slotted spoon, remove the chicken from the pot and set it aside to cool. Reserve at least 1/2 cup of the chicken stock.
- Once the chicken is cool enough to handle, use two forks or your hands to shred it into fine pieces. Set the shredded chicken aside.
Prepare the Masala Base
- Heat the vegetable oil and butter in a large, heavy-bottomed pan or kadai over medium heat. Once the butter melts, add the finely chopped onions.
- Sauté the onions for 7-8 minutes, stirring frequently, until they become soft and turn a light golden brown.
- Add the ginger-garlic paste and slit green chilies. Cook for about 60 seconds until the raw aroma disappears.
- Add the finely chopped tomatoes and cook for 8-10 minutes, stirring occasionally. Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
- Stir in the spice powders: pav bhaji masala, Kashmiri red chili powder, the remaining 1/4 tsp turmeric powder, and coriander powder, along with 1 tsp of salt. Mix well and cook for 2-3 minutes, allowing the spices to become fragrant.
Combine and Mash
- Add the shredded chicken to the pan with the masala. Stir everything together thoroughly to ensure the chicken is evenly coated.
- Pour in the 1/2 cup of reserved chicken stock (or water). Bring the mixture to a gentle simmer.
- Take a potato masher and gently mash the mixture 4-5 times. This helps to break down the chicken and tomatoes further, creating the signature 'ghotala' (mishmash) texture. Do not over-mash; it should still have some texture.
- Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes for the flavors to meld together.
Incorporate the Eggs
- Uncover the pan. Using the back of a spoon, create four small wells within the chicken mixture.
- Carefully crack one egg into each well. You can season them with a tiny pinch of salt and pepper if desired.
- Let the eggs cook undisturbed for 1-2 minutes, until the egg whites begin to set and turn opaque.
- Using a spatula, gently scramble the eggs within their wells first, then start mixing them into the surrounding chicken masala.
- Continue to cook and stir for another 2-3 minutes until the eggs are cooked through but remain soft and creamy, fully integrated into the dish.
Finish and Serve
- Turn off the heat. Sprinkle the garam masala and drizzle the fresh lemon juice over the ghotala. Give it one final, gentle mix.
- Garnish generously with freshly chopped coriander leaves.
- Serve immediately while hot with butter-toasted pav, sliced onions, and a lemon wedge on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use chicken thighs instead of breast, as they are more tender and juicy.
- 2The key to the 'ghotala' texture is the mashing step. Use a potato masher for the most authentic result, but don't turn it into a complete paste.
- 3Toast your pav buns in a pan with a generous amount of butter and a sprinkle of pav bhaji masala for an extra layer of flavor.
- 4Don't overcook the eggs. They should be soft and creamy, not dry and rubbery. They will continue to cook slightly from the residual heat.
- 5This dish tastes even better the next day as the flavors have more time to meld. It's great for meal prep.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of crumbled paneer and the eggs with an additional 100g of paneer. Add the paneer at the same stage as the shredded chicken.
Mutton VersionMutton Version
Use 500g of mutton keema (mince) instead of chicken. Cook the keema with the onion and tomato masala until it's cooked through before adding the eggs.
SpicierSpicier
Increase the number of green chilies to 3-4 or add 1/2 tsp of a spicier red chili powder along with the Kashmiri variety.
CreamierCreamier
Stir in 2 tablespoons of fresh cream or cashew paste at the end for a richer, creamier texture.
Why this is on our healthy list.
Excellent Source of Protein
Combining chicken and eggs, this dish is packed with high-quality protein, crucial for muscle repair, growth, and overall body function.
Rich in B Vitamins
Chicken and eggs are great sources of essential B vitamins, particularly B12 and B6, which support energy metabolism and nervous system health.
Contains Antioxidants
The cooked tomatoes provide lycopene, while spices like turmeric offer curcumin. These antioxidants help combat oxidative stress in the body.
Immunity Boosting Spices
Ingredients like ginger, garlic, and turmeric have anti-inflammatory and antimicrobial properties that can help support a healthy immune system.
Frequently asked questions
A single serving of Chicken Ghotala (without the pav) contains approximately 480-550 calories, depending on the amount of oil/butter used and the cut of chicken. It's a high-protein, substantial meal.