Why did my yogurt coating stick to the pan?

The pan may have been too hot or the eggs were too wet. Dry the eggs well, use medium heat, and turn them gently once the coating sets.

Can I skip the cream in Anda Tikka Masala?

Yes, the curry will still be tasty. The cream mainly softens the spices and gives a smoother finish, so you can leave it out for a lighter gravy.

How do I know when the masala is cooked enough?

It should look thick, darker, and glossy, with oil starting to separate around the edges and no raw tomato smell left.

Can I make this ahead for guests?

Yes. Make the masala and roast the eggs ahead, then simmer them together shortly before serving and stir in the cream at the end.

How should I store and reheat leftovers?

Refrigerate for up to 2 days in a covered container. Reheat gently on the stove with a splash of water so the gravy loosens without splitting.

Home / Recipes / north_indian / Anda Tikka Masala

north_indianMediumeggetariangluten freenut freelow carb

Anda Tikka Masala

RATING

4.4/5(67)

TASTE SCORE

9/10

Boiled eggs are lightly marinated, pan-roasted, and finished in a rich onion-tomato masala. It has the smoky feel of tikka with the comfort of a homestyle curry, making it great with roti, naan, or jeera rice.

PREP

15m

COOK

30m

SERVES

EACH SERVING INCLUDES 2 EGGS AND ABOUT 1 CUP OF CURRY.

273 cal

SERVINGS

METHOD · 8 STEPS

mix · ~3 min
Make the tikka marinade.
1.Add yogurt, 1 tsp ginger-garlic paste, red chili powder, turmeric powder, 1 pinch salt, lemon juice, and half the garam masala to a bowl.
2.Whisk until smooth and evenly mixed.
3.Add the boiled eggs and coat them gently with the marinade.
TIPUse thick yogurt so the marinade clings well to the eggs.
rest · ~10 min
Rest the eggs.
Set the marinated eggs aside for 10 minutes so they pick up the masala flavor.
fry · ~5 min
Pan-roast the marinated eggs.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Place the marinated eggs in the pan and cook gently, turning often, until lightly golden in spots.
3.Take them out to a plate.
TIPKeep the heat medium so the yogurt coating does not burn too fast.
saute · ~8 min
Cook the masala base.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until golden, 6 to 7 minutes.
4.Add the remaining ginger-garlic paste and cook for 1 minute.
saute · ~8 min
Add tomato and spices.
1.Add tomato puree, coriander powder, cumin powder, the remaining garam masala, kasuri methi, and the remaining salt.
2.Cook the mixture until thick and the oil starts to separate.
3.Stir often so the masala does not catch at the bottom.
TIPCook this stage well for the best restaurant-style flavor and color.
simmer · ~6 min
Simmer the gravy with the eggs.
Pour in water and bring the gravy to a gentle simmer. Add the pan-roasted eggs, cover, and cook for 5 to 6 minutes so the eggs absorb the masala.
garnish · ~1 min
Finish with cream and coriander leaves.
Stir in fresh cream, then sprinkle coriander leaves over the curry.
serve
Serve hot.
Serve Anda Tikka Masala hot with roti, naan, paratha, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before marinating so the yogurt coating sticks instead of sliding off.
2
Keep the slits shallow; they help masala seep in without making the eggs split while roasting.
3
Pan-roast on medium heat only until lightly blistered, or the yogurt marinade can scorch and turn bitter.
4
Cook the onion well to a deep golden stage before adding tomato puree for a sweeter, fuller gravy.
5
Wait for the masala to look thick and slightly oily at the edges before adding water; that is the key doneness cue.
6
Add the cream at the very end on low heat so the gravy stays smooth and does not split.
7
This curry tastes even better after a short rest, so let it sit 10 minutes before serving if you can.