Egg Tikka Masala Curry | Anda Tikka Masala Curry | Egg Tikka Masala Gravy | Anda Tikka Masala | Egg Curry Recipe | Egg Masala Gravy | Anda Masala Tikka Curry | Spice Eats Egg Masala Curry | Spice Eats Egg Recipe

Ingredients for Egg Tikka Masala Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boiled Eggs-8 nos.

For the Paste:
- Tomatoes- 2 medium (175 gms.)
- Green chillies-4
- Coriander leaves- 4 tbsp

Spice Powders:
- Turmeric powder- 3/4 tsp
- Red Chilli powder-1/2 tsp
- Kashmiri Chilli Powder-2 tsp
- Coriander powder-1 tsp
- Crushed Pepper -1/4 tsp
- Garam Masala powder-1/2 tsp
- Kasuri Methi, roasted and crushed- 1 tsp

Other Ingredients:
- Cumin seeds- 1 tsp
- Grated onions- 2 medium (150 gms)
- Ginger garlic paste- 1.5 tsp
- Whisked curd- 4 tbsp
- Fresh cream -4 tbsp
- Oil- 5 tbsp
- Ghee - 1 tsp (for smoke infusion)
- Salt - 1 tsp
- Green chillies, sliced-2 for garnish
- Coriander leaves, chopped- 2 tbsp for garnish

Preparation:

- Boil the eggs, shell and use an egg slicer to slice the eggs. Set aside.
- To make the paste, cut the tomatoes into cubes, cut the green chillies and roughly chop the coriander leaves.
- Add all these to a blender and blend it.
- Whisk the curd/plain yogurt.
- Also grate the onions, chop the coriander leaves and slice the green chillies for garnish.

Process:
- Heat oil in a pan and add the cumin seeds.
- Give a stir and then add the grated onions. Also add 1/2 tsp salt.
- Fry on medium to low heat for 6-7 mins till light brown in colour.
- Now add the ginger garlic paste and fry on low heat for 2 mins.
- Next add the paste, all the spice powders other than garam masala powder and 1/2 tsp salt.
- Fry on medium heat for 4-5 mins till it is fried and oil separates.
- Now, switch off heat and add the whisked curd/yogurt and the fresh cream.
- Mix well and then switch on heat. Cook on low heat for 3-4 mins.
- Now add garam masala powder and 200 ml water, give a mix and simmer for 2 mins.
- Add the sliced boiled eggs and crushed kasuri methi and stir it lightly so that the egg slices don’t break.
- Garnish with chopped coriander leaves & sliced green chillies.

Smoke infusion

For infusing smoke:
- Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
- Place a small steel bowl or piece of foil in the middle of the pan.
- Once the charcoal is ready, hold it with a tong & place it in the bowl.
- Immediately drop little ghee on the burning charcoal & close the lid immediately.
- Covet the lid for 15 mins.





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