Eggs Makhani

Servings4

Time to Cook20 minutes

Time to Prepare20 minutes

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!

Ingredients

3 tbsp (45 mL) oil
4 black peppercorns
4 green cardamom pods
1/4 cup (60 mL) chickpea flour (besan)
1/4 cup (60 mL) canned crushed tomatoes
1/2 tsp (2.5 mL) garlic paste
1/4 tsp (1.25 mL) ginger paste
2 tsp (10 mL) sugar
1 tsp (5 mL) ground coriander
1/2 tsp (2.5 mL) ground cumin
1/2 tsp (2.5 mL) ground turmeric
1/4 tsp (1.25 mL) chili powder
1/2 tsp (2.5 mL) salt (or to taste)
1 1/4 cup (315 mL) water
1/3 cup (75 mL) half-and-half cream
4 hard boiled eggs, peeled, cut in half lengthwise
1/2 tsp (2.5 mL) garam masala, to garnish
2 tbsp (30 mL) cilantro, finely chopped

Instructions

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.