Eggs Makhani

20 minutes
20 minutes
Recipe developed for BC Egg by

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!


  • 3 tbsp (45 mL) oil
  • black peppercorns
  • 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
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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