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Eggs Makhani is a dish from North India, similar to butter chicken but with eggs as the star. It’s a thick, creamy, mild curry and is best served with rice or naan. Watch Chef Dez walk you through its simple preparation!
In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chickpea flour and stir constantly for a couple of minutes until golden brown in colour.
Mix in crushed tomatoes and add garlic paste and ginger paste. Mix in sugar, coriander, cumin, turmeric, chili and salt. Cook for a couple of minutes.
Add 1 cup of water to create a smooth sauce. Whisk if necessary to remove any lumps. Simmer for a couple of minutes on medium heat.
Stir in cream and add an extra 1/4 cup of water to thin out sauce. Gently add hard boiled eggs and coat with sauce. Simmer for a couple of minutes. Garnish with a sprinkle of garam masala and cilantro. Serve with basmati rice and naan.