FOR SALSA:
Combine all the ingredients and mix well. Keep aside.
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FOR CHICKEN KHEEMA:
Wash and drain chicken mince thoroughly.
Heat oil in a nonstick saucepan. Add kasoori methi powder, coriander leaves, and hing. Sauté for couple of seconds.
Add onions and stir fry till they are caramelized.
Add ginger-garlic paste and sauté with the onions well. Add little water so that it doesn't stick to the pan.
Add tomatoes and cook them till oil separates and floats. Cover pan with lid so tomatoes cook faster.
Add all the dry masalas and stir.
Add chicken mince and mix thoroughly with the masala. Add salt to taste.
Cook the chicken on medium low heat without covering the pan.
Cook the chicken thoroughly. Make sure there isn't any moisture remaining.
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FOR TACO CUPS:
Preheat oven to 375 deg f.
Lightly spray oil on ramekins.
Place tortillas on paper napkin and microwave them for 30 seconds.
Place the tortillas in the ramekins forming a cup shape.
Spread little cheese and top it with little onions and peppers.
With a spoon, add the chicken mince (as dry as possible) on the onions. Spread it out even patting it down tightly.
Make a hollow in the center and break an egg into it making sure the yolk is in the hollowed section.
Spread little cheese again over the mince and garnish with sliced green chili and bell pepper.
Bake the taco cups for 30 minutes.
Remove carefully from oven and cool them slightly.
Serve with salsa on the side.
