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Creamy, melt-in-your-mouth hard-boiled eggs marinated in a rich blend of cream, cashews, and mild spices. This restaurant-style appetizer is pan-fried to perfection, offering a unique and delicious twist on classic tikka.
For 4 servings
Prepare the Eggs and Cashew Paste
Create the Malai Marinade
Marinate the Eggs
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Creamy, melt-in-your-mouth hard-boiled eggs marinated in a rich blend of cream, cashews, and mild spices. This restaurant-style appetizer is pan-fried to perfection, offering a unique and delicious twist on classic tikka.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 251.68 calories per serving with 12.5g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Cook the Egg Tikka
Garnish and Serve
Replace the hard-boiled eggs with 200g of paneer cubes for a classic vegetarian alternative.
Add 1/4 teaspoon of red chili powder or increase the amount of green chili in the marinade for a bit of heat.
For a healthier, less-oily version, arrange the marinated eggs on a baking sheet and bake at 200°C (400°F) for 8-10 minutes or until golden. You can also cook them in an air fryer.
Omit the cashews and increase the amount of hung curd and cheese slightly to maintain the thickness of the marinade.
Eggs and curd provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Eggs are a natural source of important nutrients like Vitamin D, Vitamin B12, selenium, and choline, which support bone health, brain function, and metabolism.
Cashews contribute monounsaturated fats, which are beneficial for heart health when consumed in moderation.
One serving of Egg Malai Tikka (approximately 2 pieces) contains around 250-300 calories, primarily from the eggs, cream, cheese, and cashews.
It's a moderately healthy dish. It's rich in protein from eggs and curd. However, it is also high in fat due to the cream, cheese, and butter, so it should be enjoyed in moderation as part of a balanced diet.
Yes, absolutely! Preheat your air fryer to 180°C (350°F). Place the marinated eggs in the basket in a single layer and air fry for 6-8 minutes, flipping halfway, until golden brown.
A runny marinade is usually due to watery curd. To fix it, you can add a tablespoon of roasted gram flour (besan) or a little more grated cheese to help thicken it up.
You can prepare the components in advance. The eggs can be boiled and the marinade can be made and stored in the refrigerator for up to a day. Marinate the eggs just 30-60 minutes before you plan to cook and serve for the best texture.