Egg tikka masala is made with pieces of hard-boiled eggs cooked in a rich and thick gravy comprising onions, a paste of tomato, mint leaves and coriander leaves along with Dahi and a lot of spices. The process to make egg tikka masala at home is quite simple, as you will discover by reading my recipe.
KEY TAKEAWAYS
- Egg tikka masala is a popular dish enjoyed across India.
- Serve it with roti, paratha, naan, steamed rice, jeera rice or pulao.
- Egg tikka masala tastes spicy, smoky, and slightly creamy.
- Other similar recipes are paneer tikka masala, chicken tikka masala, egg curry, and butter masala egg gravy.
The Ingredients:
- 8 pieces eggs (boiled, peeled, cut into small circular pieces)
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 2 pieces onions (medium size, finely chopped)
- 1 tbsp ginger garlic paste
- 1 tsp coriander seeds powder
- ½ tsp cumin seeds powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp garam masala powder
- 2 tbsp water
- 2 pieces tomatoes (medium size, roughly chopped)
- Coriander leaves (a handful, with stems)
- 12 pieces mint leaves
- 5 pieces green chilies (whole)
- ½ cup yogurt (Dahi, whisked)
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp dry fenugreek leaves (Kasuri Methi, crushed)
- Coriander leaves (a few, finely chopped)
- 1 tbsp cooking oil for the smoky flavor
Once a lady came to my house to do my makeup for a family party at home. We talked about preparing food while she worked on my makeup. I asked her what does she cook when she has little time in hand. She lit up and shared this recipe like a secret. I noted it on my phone and made it the next day.
My husband said it was “fashionably tasty,” and my boys called it “makeup masala.” Now, it is our quick-function meal. That session reminded me that behind every made-up face is a real woman with real recipes—and they’re often more lasting than any lipstick.
How to Make Egg Tikka Masala? (Step by Step Guide with Images)
Step 1: Take 8 hard boiled eggs, peel them, and cut them into circular pieces as shown in the image. Keep them on a plate aside.
Step 2: Now, heat 3 tbsp of cooking oil in a pan on a medium flame. When the oil is hot, add 1 tsp of cumin seeds. Let it fry for half a minute and then put in finely chopped pieces of 2 medium sized onions. Stir and fry them nicely until they turn slightly golden brown in color.
Step 3: Now, add 1 tbsp of ginger-garlic paste. Mix and fry it along with the onions for another minute so that the raw smell of the paste is gone.
Step 4: Then add 1 tsp of coriander seed powder, ½ tsp of cumin seed powder, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of garam masala powder along with 2 tbsp of water. Mix them and let them fry for about two minutes on a medium flame.
Step 5: In the meantime, take a mixer and put 2 pieces of tomatoes (medium size, roughly chopped), a handful of coriander leaves with stems, 12 pieces of mint leaves, and 5 pieces of green chilies (whole). Make a coarse paste of them.
Step 6: Add this paste to the onions and masala on the pan. Mix nicely and cook for 2 to 3 minutes until the oil starts to separate.
Step 7: At this stage, reduce the flame of the gas stove to low and add ½ cup of yogurt (Dahi, whisked) along with a teaspoon of salt and mix them nicely. Once the Dahi is mixed nicely, increase the flame to medium and cook it for about 2 minutes or so.
Step 8: Now, add 2 tbsp of butter to the masala gravy. Mix it nicely and then add about ½ cup of water to it to make a thick gravy.
Step 9: When the gravy starts boiling, add the pieces of eggs along with 1 tbsp of crushed dry fenugreek leaves (Kasuri Methi) to it. Mix them gently with the masala gravy. Cover the pan and cook it on a medium flame for about 8 to 10 minutes more so that the flavor of the spices is infused nicely into the pieces of eggs.
Step 10: Remove the cover after 10 minutes and add a few finely chopped coriander leaves to it. Mix them nicely with the egg tikka masala. Let it cook for another minute, with or without covering the pan, and switch off the gas stove when done.
Step 11: Now, put a burning charcoal in a small stainless-steel bowl and pour a tablespoon of cooking oil on it. Cover the pan immediately and leave it for 10 minutes to add a smoky flavor to the egg tikka masala.
Step 12: Remove the bowl of charcoal carefully with a pair of tongs. Your tasty and spicy homemade egg tikka masala is ready. Transfer it onto a plate.
Step 13: Garnish it with a few chopped coriander leaves and serve it hot with steamed rice or roti.
Recipe Card
Egg Tikka Masala
Ingredients
- 8 pieces eggs boiled, peeled, cut into small circular pieces
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 2 pieces onions medium size, finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp coriander seeds powder
- ½ tsp cumin seeds powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp garam masala powder
- 2 tbsp water
- 2 pieces tomatoes medium size, roughly chopped
- Coriander leaves a handful, with stems
- 12 pieces mint leaves
- 5 pieces green chilies whole
- ½ cup yogurt Dahi, whisked
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp dry fenugreek leaves Kasuri Methi, crushed
- Coriander leaves a few, finely chopped
- 1 tbsp cooking oil for the smoky flavor
Instructions
- Take 8 hard boiled eggs, peel them, and cut them in circular pieces as shown in the image. Keep them on a plate aside.
- Now, heat 3 tbsp of cooking oil in a pan on a medium flame. When the oil is hot, add 1 tsp of cumin seeds. Let it fry for half a minute and then put in finely chopped pieces of 2 medium sized onions. Stir and fry them nicely until they turn slightly golden brown in color.
- Now, add 1 tbsp of ginger-garlic paste. Mix and fry it along with the onions for another minute so that the raw smell of the paste is gone.
- Then add 1 tsp of coriander seeds powder, ½ tsp of cumin seeds powder, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of garam masala powder along with 2 tbsp of water. Mix them and let them fry for about two minutes on a medium flame.
- In the meantime, take a mixer and put 2 pieces of tomatoes (medium size, roughly chopped), a handful of coriander leaves with stems, 12 pieces of mint leaves, and 5 pieces of green chilies (whole). Make a coarse paste of them.
- Add this paste to the onions and masala on the pan. Mix nicely and cook for 2 to 3 minutes until the oil starts to separate.
- At this stage, reduce the flame of the gas stove to low and add ½ cup of yogurt (Dahi, whisked) along with a teaspoon of salt and mix them nicely. Once the Dahi is mixed nicely, increase the flame to medium and cook it for about 2 minutes or so.
- Now, add 2 tbsp of butter to the masala gravy. Mix it nicely and then add about ½ cup of water to it to make a thick gravy.
- When the gravy starts boiling, add the pieces of eggs along with 1 tbsp of crushed dry fenugreek leaves (Kasuri Methi) to it. Mix them gently with the masala gravy. Cover the pan and cook it on a medium flame for about 8 to 10 minutes more so that the flavor of the spices is infused nicely into the pieces of eggs.
- Remove the cover after 10 minutes and add a few finely chopped coriander leaves to it. Mix them nicely with the egg tikka masala. Let it cook for another minute, with or without covering the pan, and switch off the gas stove when done.
- Now, put a burning charcoal in a small stainless-steel bowl and pour a tablespoon of cooking oil on it. Cover the pan immediately and leave it for 10 minutes to add a smoky flavor to the egg tikka masala.
- Remove the bowl of charcoal carefully with a pair of tongs. Your tasty and spicy homemade egg tikka masala is ready. Transfer it onto a plate.
- Garnish it with a few chopped coriander leaves and serve it hot with steamed rice or roti.
