Cheesy Egg and Chicken Maggi Scramble

1.Heat oil in a non-stick pan over medium heat. Add the chopped onions and sauté until translucent, about 2-3 minutes.

2.Add the green chili, tomatoes, and green peas. Cook for another 2 minutes until the tomatoes soften.

3.Stir in the shredded cooked chicken, turmeric powder, red chili powder, garam masala, black pepper, and salt. Cook for 2 minutes, mixing well to combine the spices with the chicken and vegetables.

4.Pour in 1 1/2 cups of water and bring it to a boil. Add the Maggi noodles along with the tastemaker (spice mix) from the packet. Cook for 2 minutes, stirring occasionally, until the noodles are almost done and water is mostly absorbed.

5.In a bowl, beat the eggs lightly with a pinch of salt and pepper.

6.Push the noodles and chicken mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble gently over medium heat until just set but still soft.

7.Mix the scrambled eggs into the noodles and chicken mixture gently. Sprinkle the shredded cheddar cheese over the top and cover the pan for 1-2 minutes until the cheese melts.

8.Turn off the heat, garnish with chopped fresh coriander leaves, and serve hot.