Anda Tikka Masala
Hard-boiled eggs are gently simmered in a rich, creamy, and tangy tomato-onion gravy. This Anda Tikka Masala is a fantastic eggetarian alternative to the classic chicken dish, perfect with naan or rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 8 eggs in a pot, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
- c.Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Peel them once they are cool enough to handle.
- d.Gently prick the peeled eggs all over with a fork or toothpick. This crucial step helps them absorb the flavors of the gravy.
- e.Heat 1 tbsp of oil in a pan over medium heat. Add the pricked eggs, a pinch of turmeric, and a pinch of red chili powder. Sauté for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove and set aside.
- 2
Step 2
- a.Make the Masala Base
- b.Drain the soaked cashews and blend them with 2-3 tbsp of water in a small blender to form a very smooth paste. Set aside.
- c.Heat the remaining 2 tbsp of oil and 1 tbsp of butter in a heavy-bottomed pan or kadai over medium heat.
- d.Once the butter melts, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant.
- e.Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
- f.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Gravy
- b.Add the tomato puree to the pan. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 1 minute, allowing the spices to bloom.
- d.Reduce the heat to low. Add the whisked yogurt, stirring continuously and vigorously for 2 minutes to prevent it from curdling.
- e.Stir in the prepared cashew paste and cook for another 2-3 minutes until the gravy thickens and becomes glossy.
- f.Pour in 1.5 cups of water and add the sugar. Stir well, bring the gravy to a gentle simmer, and let it cook for 5 minutes.
- 4
Step 4
- a.Finish and Serve
- b.Gently slide the pan-fried eggs into the simmering gravy.
- c.Cover the pan and let it cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the masala.
- d.Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding to release its aroma).
- e.Finally, drizzle in the fresh cream and mix gently. Cook for just one more minute, then turn off the heat. Do not over-boil after adding cream.
- f.Garnish with fresh chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the boiled eggs is a crucial step; it allows the masala flavors to penetrate inside.
- 2Always add whisked yogurt on low heat while stirring continuously to prevent the gravy from splitting.
- 3Pan-frying the eggs before adding them to the gravy gives them a slightly firm exterior and prevents them from breaking.
- 4Crush the kasuri methi between your palms before adding it to release its maximum aroma and flavor.
- 5For a silkier, restaurant-style gravy, you can blend the cooked onion-tomato masala before adding the yogurt and water.
- 6Adjust the water quantity to achieve your desired gravy consistency. Add hot water if needed to maintain the temperature.
- 7If you don't have cashew nuts, you can use blanched almonds or a tablespoon of melon seeds (magaz) for a creamy texture.
Adapt it for your goals.
Vegan
Replace eggs with pan-fried firm tofu or chickpeas. Use coconut cream instead of dairy cream and yogurt, and use only oil instead of butter.
SpicierSpicier
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Nut FreeNut-Free
Omit the cashew paste entirely for a lighter gravy, or substitute with 1 tablespoon of poppy seed paste or melon seed (magaz) paste for creaminess.
Paneer Tikka MasalaPaneer Tikka Masala
Substitute the hard-boiled eggs with 250g of paneer cubes. Pan-fry the paneer cubes until golden before adding them to the gravy.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Immunity Boosting Spices
The blend of Indian spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Contains Healthy Fats
Cashews provide heart-healthy monounsaturated fats, which can help in managing cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
A single serving of Anda Tikka Masala (approximately 310g) contains around 400-450 calories. The exact count can vary based on the amount of oil, butter, and cream used.