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A delightful twist on classic tikka! Hard-boiled eggs are marinated in a smoky, spicy yogurt blend and grilled to perfection with crisp bell peppers and onions. This appetizer is a guaranteed crowd-pleaser.
For 4 servings
Prepare the Eggs and Vegetables (15 minutes)
Create the Tandoori Marinade (5 minutes)
A delightful twist on classic tikka! Hard-boiled eggs are marinated in a smoky, spicy yogurt blend and grilled to perfection with crisp bell peppers and onions. This appetizer is a guaranteed crowd-pleaser.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 331.83 calories per serving with 20.56g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Marinate the Ingredients (30 minutes)
Assemble the Skewers (5 minutes)
Cook the Anda Tikka (10 minutes)
Garnish and Serve
Replace eggs with paneer cubes, large mushroom caps, or firm tofu for a vegetarian version. For a vegan option, use tofu and a plant-based thick yogurt.
Add 1/2 teaspoon of ajwain (carom seeds) or 1/4 teaspoon of black salt (kala namak) to the marinade for a different flavor profile.
These tikkas can also be cooked in a preheated oven at 200°C (400°F) for 15-20 minutes, or in an air fryer at 180°C (350°F) for 10-12 minutes, turning halfway through.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The use of yogurt (curd) provides beneficial probiotics, which are live bacteria that promote a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Spices like red chilli, turmeric, and garam masala contain bioactive compounds like capsaicin and curcumin, which have thermogenic properties that can temporarily boost metabolism.
This dish is a good source of Vitamin D, Vitamin B12, and selenium from eggs, and calcium from yogurt, all of which are vital for bone health and energy production.
One serving of Tandoori Anda Tikka (approximately 2 skewers) contains around 320-350 calories, making it a substantial and protein-rich appetizer.
Yes, it is a relatively healthy dish. It's high in protein from the eggs and yogurt, and low in carbs. The spices also offer various health benefits. To make it healthier, you can minimize the oil used for cooking and use a grill or air fryer.
Absolutely! This recipe is designed to be made on a stovetop using a simple non-stick pan or a grill pan, which gives it a lovely char similar to a tandoor.
The key is to be gentle. Use a soft spatula or your hands to coat the eggs in marinade. When skewering, pierce through the firmest part of the egg white, avoiding the center where the yolk is.
You can do the prep in advance. The eggs can be boiled and the marinade can be prepared a day ahead and stored in the refrigerator. Marinate the eggs and vegetables 30 minutes to 2 hours before you plan to cook them for the best texture.
It is best served as an appetizer with a side of mint-coriander chutney, some thinly sliced onion rings (laccha pyaaz), and lemon wedges for squeezing over the top.
This recipe goes great with these complete meals
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