Tandoori Anda Tikka
Boiled eggs coated in a smoky, spiced yogurt marinade and roasted until lightly charred. This easy tandoori-style starter is packed with bold flavor and works beautifully with onion rings and lemon wedges.
For 8 servings
- prep · ~15 min
Boil and prepare the eggs.
1.Place the eggs in a pot, cover with water, and bring to a boil.2.Cook until hard-boiled, about 10-12 minutes.3.Cool, peel, and cut each egg in half lengthwise.4.Make shallow slits on the cut side so the marinade clings well.TIPDo not overboil the eggs or the yolks can turn dry and chalky. - mix · ~3 min
Make the tandoori marinade.
1.Add yogurt to a mixing bowl.2.Mix in ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt.3.Whisk until smooth and thick. - rest · ~15 min
Marinate the eggs and vegetables.
Add the egg halves, onion petals, and bell pepper to the marinade. Coat gently so the eggs stay intact, then let everything rest for 15 minutes.
TIPA thick marinade works best here; if it looks thin, chill it for a few minutes before coating. - assemble · ~3 min
Thread the skewers.
Alternate onion, bell pepper, and marinated egg halves on the soaked wooden skewers, keeping the eggs snug so they do not slip while cooking.
- grill · ~8 min
Grill the anda tikka.
1.Heat a grill pan over medium heat and grease it lightly with oil.2.Place the skewers on the pan in a single layer.3.Cook for 3-4 minutes on each side until the marinade sets and the edges are lightly charred.4.Turn gently to avoid breaking the eggs.TIPMedium heat gives the marinade time to cook through without burning. - serve
Serve the tandoori anda tikka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled eggs dry before marinating so the yogurt coating sticks instead of sliding off.
- 2Keep the slits shallow on the cut side; deep cuts can make the egg halves split on the skewer.
- 3If your yogurt is not hung well, strain it longer to avoid a watery marinade that will drip in the pan.
- 4Soak wooden skewers before threading so they do not scorch while the tikka chars.
- 5Thread onion and bell pepper tightly around the egg halves to help hold the eggs steady during turning.
- 6Do not overcrowd the grill pan; a little space helps the marinade set and develop light char.
- 7Serve immediately with onion rings and lemon wedges, because the charred marinade softens as it sits.
Adapt it for your goals.
Oven-baked
Bake the skewers on a greased tray at high heat, then finish under the broiler for char if you do not have a grill pan.
extra spicyExtra-spicy
Increase red chili powder or add a little green chili paste to the marinade for a hotter party starter.
paneer and eggPaneer-and-egg
Add paneer cubes between the vegetables and eggs to make the skewers more filling and richer.
low oilLow-oil
Use less mustard oil in the marinade and cook in an air fryer or oven for a lighter version.
Why this is on our healthy list.
Protein-Rich Starter
Eggs make this tikka satisfying and protein-rich, which helps turn it into a more filling appetizer or snack.
Includes Vegetables
Onion and bell pepper add fiber, color, and plant compounds alongside the eggs and spiced yogurt coating.
Flavorful Without Heavy Batter
The dish gets bold taste from yogurt, spices, lemon juice, and mustard oil rather than a deep-fried coating.
Frequently asked questions
Yes. You can bake or air fry the skewers until the marinade sets, then give them a quick high-heat finish for light charring.
