Egg Malai Tikka

Instructions

1. 1

   Prepare the Eggs and Cashew Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for perfect hard-boiled eggs.
   • While the eggs cook, soak cashews in 1/4 cup of warm water for 15 minutes.
   • Once cooked, transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Peel the eggs and carefully slice them in half lengthwise.
   • Drain the soaked cashews and grind them with a splash of water to form a very smooth, fine paste. Set aside.
2. 2

   Create the Malai Marinade

   • In a wide mixing bowl, combine the hung curd, fresh cream, and the prepared cashew paste. Whisk thoroughly until the mixture is smooth and lump-free.
   • Add the ginger-garlic paste, grated processed cheese, and finely chopped green chili. Mix well to incorporate.
   • Stir in the dry spices: garam masala, white pepper powder, chaat masala, and salt. Add the crushed kasuri methi and lemon juice. Mix everything until you have a thick, uniform marinade.
3. 3

   Marinate the Eggs

   • Gently place the hard-boiled egg halves into the marinade. Use a spatula or your hands to coat each piece evenly, being extremely careful not to break the delicate egg whites or separate the yolks.
   • Cover the bowl and let the eggs marinate in the refrigerator for at least 30 minutes. For best results, marinate for 1 hour to allow the flavors to penetrate deeply.
4. 4

   Cook the Egg Tikka

   • Heat butter in a non-stick pan or tawa over medium-low heat. Ensure the pan is not too hot to prevent the marinade from burning.
   • Carefully place the marinated egg halves in the pan, cut-side down first. Do not overcrowd the pan; cook in batches if necessary.
   • Shallow-fry for 2-3 minutes on each side, until light golden-brown spots appear and the marinade is cooked through. The cheese will help create a beautiful crust.
5. 5

   Garnish and Serve

   • Once cooked, transfer the Egg Malai Tikka to a serving platter.
   • Garnish generously with freshly chopped coriander leaves and a final sprinkle of chaat masala for extra tang.
   • Serve immediately while hot, accompanied by mint chutney, onion rings, and lemon wedges.