Egg Malai Tikka
Creamy, mildly spiced egg tikka with a rich malai-style coating and a light smoky finish. Boiled eggs are marinated in yogurt, cream, cheese, and warm spices, then grilled until lightly charred and golden.
For 8 servings
- prep · ~5 min
Prepare the eggs.
1.Boil and peel the eggs if not already done.2.Cut each egg in half lengthwise.3.Make 2 to 3 shallow slits on the cut side so the marinade clings well.TIPHandle the halves gently so the whites stay intact. - mix · ~4 min
Make the malai marinade.
1.Add yogurt, fresh cream, grated cheese, and cashew paste to a bowl.2.Mix in ginger-garlic paste, green chili, black pepper, garam masala, cardamom powder, salt, and lemon juice.3.Whisk until smooth, thick, and creamy.TIPUse hung yogurt so the coating stays thick and does not slide off the eggs. - rest · ~15 min
Coat the eggs and let them rest.
Gently coat the egg halves in the marinade on all sides. Rest them for 15 minutes so the flavors settle in.
- assemble · ~3 min
Skewer the marinated eggs.
Thread the egg halves carefully onto soaked wooden skewers, keeping the cut side supported so they do not tear. If preferred, place them directly on a greased grill pan.
- grill · ~6 min
Grill the egg tikka.
1.Heat a grill pan over medium heat and brush it lightly with oil.2.Place the skewered eggs on the pan and cook for 2 to 3 minutes on one side.3.Turn gently, brush with the remaining oil, and grill 2 to 3 minutes more until lightly charred in spots.TIPKeep the heat medium so the marinade sets and browns without splitting. - garnish
Garnish with cilantro.
- serve
Serve hot.
Serve the egg malai tikka hot as a starter or side dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled egg halves dry before marinating so the malai coating grips instead of sliding off.
- 2Keep the slits shallow and only on the cut side; deep cuts can make the whites split on the grill.
- 3If the marinade feels loose, chill it for 10 minutes before coating the eggs for a thicker crust.
- 4Use medium heat only; high heat can cause the yogurt-cream marinade to separate before it chars.
- 5Turn the egg halves with a flat spatula or spoon rather than tongs to avoid tearing the coated whites.
- 6For extra smoky dhaba-style flavour, briefly place a live charcoal in a bowl beside the tikka and cover for 2 minutes after grilling.
- 7These are best served straight off the pan, but you can marinate the eggs up to 4 hours ahead and grill just before serving.
Adapt it for your goals.
Low-oil
Air-fry or bake the marinated egg halves on a lined tray and brush very lightly with oil for a lighter starter with similar browning.
spicierSpicier
Increase green chili and add a little chili flakes or white pepper for a sharper heat that balances the rich malai coating.
paneer malai mixPaneer-malai-mix
Alternate egg halves with paneer cubes on skewers to make a more filling tikka platter with the same creamy marinade.
oven broiledOven-broiled
Broil on a greased tray instead of pan-grilling when cooking for a crowd; it helps the tops blister and brown evenly.
Why this is on our healthy list.
Protein-Rich Starter
Boiled eggs make this tikka satisfying and protein-dense, helping turn it into a filling appetizer or side.
Good Fats from Dairy and Nuts
Cream, cheese, and cashews add richness along with fats that carry the spices and make the dish more satiating.
Flavorful Without Heavy Gravy
The recipe delivers rich North Indian flavour in a coated tikka format, using much less sauce than a typical creamy curry.
Frequently asked questions
Yes. Place the marinated egg halves cut-side up on a lightly greased grill pan or tray and turn them very gently once.
