Egg Butter Masala (Egg Makhani) is rich and creamy curry, where fried hard-boiled eggs are simmered in a buttery tomato-based gravy. Here is how to make it (gluten-free).
About Egg Butter Masala (Egg Makhani)
Egg Butter Masala (Egg Makhani) is a delicious North Indian curry where pan-fried hard-boiled eggs are simmered in a rich, buttery and luscious onion tomato-based gravy.
It is just like everyone’s favorite Paneer Butter Masala, but with eggs instead of paneer.
You can double or triple the recipe if making it for a crowd.
Eggs – Try to use organic free-range eggs.
Butter – As the name suggests, this curry is prepared in butter which makes it extra rich and indulgent.
Cashew Nuts – Cashews give the curry a rich and creamy texture. You can also use soaked almonds instead of cashew nuts.
Spice Powders – This egg makhani curry uses only two spice powders – Kashmiri red chilli powder and garam masala powder. The use of Kashmiri red chili powder gives it that beautiful red color without making it too spicy.
Heavy Cream – It makes the curry extra rich and creamy.
Others – You will also need onions, tomatoes, ginger-garlic paste, salt, Kasuri methi, and vegetable oil.
Anda Butter Masala tastes best with flaky and hot Lachha Paratha. You can also serve it with other Indian bread such as Phulka, Tawa Paratha, Naan, Garlic Naan, Tandoori Roti, Missi Roti, or any other bread that you prefer.
Egg Makhani can be stored for 2-3 days in an airtight container in the refrigerator.
Reheat in a pan or microwave before serving. Adjust the consistency of the gravy by adding hot water, if it becomes thick after refrigeration.
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Egg Butter Masala Recipe (Egg Makhani)
- 5-6 large eggs
- 3-4 tablespoons vegetable oil for frying the eggs
- 4 tablespoons butter (salted or unsalted, divided)
- 2 teaspoons ginger garlic paste
- ½ cup chopped onions
- 1 cup chopped tomatoes
- 15-18 cashew nuts (soaked in hot water for 30 minutes)
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ salt (or to taste)
- 2 tablespoons heavy cream
- 1 teaspoon honey
- 1 teaspoons Kasuri methi
Boil the Eggs
- Heat 3-4 cups of water in a pot over high heat.
- Lower the eggs in the pot and let the water come to a rolling boil
- Reduce the heat to low and boil the eggs for 12 minutes.
- Drain the water and run the eggs under cold water.
- Peel the eggs and prick them using a tooth pick.
Fry The Eggs
- Heat 3-4 tablespoon of vegetable oil in a frying pan over medium heat.
- Add the eggs to the pan and fry until golden brown from all the sides. Keep turning the sides while frying frequently.
- Remove the eggs from the pan and set them aside.
Make The Curry
- Heat 3 tablespoon butter in a pan over medium high heat.
- Once the butter is melted and slightly hot, add ginger garlic paste and fry for 4-5 seconds.
- Add onions and fry until they turn translucent (4-5 minutes), stirring frequently.
- Now add the tomatoes and fry for 3-4 minutes, stirring frequently.
- Remove the pan from the heat and let the mixture cool down completely.
- Transfer the cooled mixture to a blender along with soaked cashew nuts and ¼ cup water and blend to make a smooth paste.
- Heat the remaining 1 tablespoon butter in the same pan over medium heat.
- Add the ground paste along with Kashmiri red chili powder, garam masala and salt.
- Add a cup of water and mix well. Cook for 2-3 minutes.
- Now add heavy cream and honey and cook for a minute.
- Add the fried eggs to the gravy and cook for a minute.
- Add kasuri methi and mix well.
- Serve hot.