Tandoori Anda Tikka with Indian Onion Rings

Instructions

1. 1

   Prepare the Eggs and Vegetables (15 minutes)

   • Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for exactly 8 minutes for firm yolks.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely for about 10 minutes.
   • Peel the cooled eggs and gently slice them in half lengthwise.
   • While eggs are cooking, chop the onion and capsicum into 1-inch cubes, separating the onion layers.
2. 2

   Create the Tandoori Marinade (5 minutes)

   • In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
   • Add the roasted besan, ginger-garlic paste, tandoori masala, Kashmiri red chilli powder, turmeric powder, garam masala, crushed kasuri methi, lemon juice, and salt.
   • Heat the 2 tbsp of mustard oil in a small pan until it just starts to smoke. Turn off the heat and let it cool slightly for a minute. Carefully pour this hot oil into the marinade. This step is crucial for an authentic tandoori flavor.
   • Whisk everything together until you have a thick, uniform, and lump-free marinade.
3. 3

   Marinate the Ingredients (30 minutes)

   • Gently add the hard-boiled egg halves, onion cubes, and capsicum cubes to the marinade.
   • Using a soft spatula or your hands, carefully coat all the ingredients with the marinade. Be extra gentle to ensure the egg yolks do not separate from the whites.
   • Cover the bowl and let it marinate in the refrigerator for a minimum of 30 minutes. For deeper flavor, you can marinate for up to 2 hours.
4. 4

   Assemble the Skewers (5 minutes)

   • Take the pre-soaked wooden skewers.
   • Carefully thread the ingredients, alternating between them. A good sequence is onion, capsicum, and then an egg half (pierce through the sturdier white part).
   • Repeat the pattern until the skewer is full, leaving a little space at both ends. Assemble all 8 skewers.
5. 5

   Cook the Anda Tikka (10 minutes)

   • Heat 1 tbsp of oil in a wide, non-stick pan or a grill pan over medium-high heat.
   • Place the skewers in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
   • Cook for 8-10 minutes, turning the skewers every 2-3 minutes, until all sides are golden-brown with nice char marks and the vegetables are tender-crisp.
6. 6

   Garnish and Serve

   • Transfer the cooked Tandoori Anda Tikka skewers to a serving platter.
   • Sprinkle generously with chaat masala while they are still hot.
   • Garnish with fresh chopped coriander leaves.
   • Serve immediately with mint-coriander chutney, onion rings, and lemon wedges on the side.