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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk eggs, milk, onions, chilli, and coriander in a bowl. Season with salt and black pepper.
Heat a pan over medium heat and add butter and oil.
Pour in the egg mixture, spreading it evenly. Cook until the bottom is set and lightly browned.
Flip the omelette and cook until both sides are golden brown and the egg is cooked through.
Transfer the omelette to a plate and spread butter chicken over it.
Drizzle cream over the butter chicken and sprinkle with crushed kasuri methi and chopped onions.
Serve hot with warm butter kulcha.
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Use fresh eggs for a fluffier omelette.
Adjust the amount of chilli to your spice preference.
Can I use leftover butter chicken?
Yes, leftover butter chicken works perfectly for this recipe.
What can I use instead of kasuri methi?
You can use fresh fenugreek leaves or skip it if unavailable.
Is there a substitute for butter kulcha?
You can serve with naan or any flatbread of your choice.
Can I make this omelette without oil?
Yes, you can use only butter or a non-stick pan to reduce oil usage.
How do I know when the omelette is cooked?
The omelette is cooked when both sides are golden brown and the egg is set.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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