Goan Ros Omelette

1: Marinate the chicken with all the ingredients for marination and rest for 20 minutes.

2: Heat oil in a pan and add ginger, garlic, green chilli, onion, and all the whole spices. Saute until it turns aromatic and the onion is translucent.

3: Add the grated coconut and turmeric. Saute until golden brown.

4: Allow it to cool down, then grind into a smooth paste adding water as needed.

5: Heat oil in a pan and add the chopped onions. Saute until it turns translucent.

6: Add the tomato and saute for 1 minute, then add the marinated chicken and saute for 2-3 minutes on high heat.

7: Add the prepared masala paste and saute for 2 minutes.

8: Add water and bring it to a boil. Cover and cook for 15 minutes.

9: Sprinkle coriander leaves, mix, and set aside.

10: Add onion, green chilli, coriander, and salt to a bowl. Mix well.

11: Add the eggs and beat until evenly combined.

12: Heat oil in a pan and make omelettes in two batches.

13: Cut the omelette or roll it and place it on a plate. Spoon some of the chicken gravy over the omelette, then top with chopped onions and coriander leaves.