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).
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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 like everyone’s favorite Paneer Butter Masala, but with eggs instead of paneer.
Egg Makhani is a perfect dish for special meals with flaky lachha paratha or jeera rice and a side of onions and lemon wedges.
You can double or triple the recipe if making it for a crowd.
You may like some more egg recipes
Ingredients
Eggs – Try to use organic free-range eggs. If not, any eggs will do.
Butter – As the name suggests, this curry is prepared in butter, making it extra rich and indulgent. Use salted or unsalted butter.
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. Kashmiri red chili powder gives it that beautiful red color without making it too spicy.
Unsweetened Heavy Cream – It makes the curry extra rich and creamy.
Others – You will also need red onions, fresh tomatoes, ginger-garlic paste, salt, Kasuri methi, and vegetable oil.
How To Make Egg Butter Masala
Boil the Eggs
Heat 3-4 cups of water in a pot over high heat.
Lower 6 eggs in the pot and let the water come to a rolling boil.
Reduce the heat to low and boil the eggs for 8 minutes.
Drain the water and run the eggs under cold water.
Peel the eggs and wipe them with paper tissues. Prick them all over using a toothpick.
Fry The Eggs
Heat 3 tablespoon of vegetable oil in a frying pan over medium heat.
Add the eggs to the pan and fry until golden brown from all sides. Keep turning the sides while frying frequently.
Remove the eggs from the pan and set them aside.
Make The Curry
Add 3 tablespoon butter to the same pan and heat over medium-high heat.
Once the butter is melted and slightly hot, add 2 teaspoon ginger garlic paste and fry for 4-5 seconds.
Add ½ cup chopped red onions and fry until they turn translucent (4-5 minutes), stirring frequently.
Now add 1 cup of chopped 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 15-18 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 2 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala, and ½ teaspoon salt.
Add a cup of water and mix well. Cook for 2-3 minutes.
Now add 2 tablespoon heavy cream and 1 teaspoon honey and cook for a minute.
Add the fried eggs to the gravy and cook for a minute.
Add 1 teaspoon Kasuri methi and mix well.
Check for salt and add more if required.
Serve hot.
Serving Suggestions
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 you prefer.
On some days, I like to serve it with Jeera Rice, Matar Pulao, or Brown Rice Pulao with sliced onions and lemon wedges.
Egg Makhani tastes great with biryani recipes such as Mutton Biryani, Chicken Biryani, Egg Dum Biryani, or Veg Biryani.
Storage Suggestions
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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Recipe Card
Egg Butter Masala Recipe (Egg Makhani)
Ingredients
- 5-6 large eggs
- 3 tablespoons vegetable oil
- 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 teaspoon salt (or to taste)
- 2 tablespoons unsweetened heavy cream
- 1 teaspoon honey
- 1 teaspoons Kasuri methi
Instructions
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 8 minutes.
- Drain the water and run the eggs under cold water.
- Peel the eggs and wipe them with paper tissues. Prick them all over using a toothpick.
Fry The Eggs
- Heat 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
- Add 3 tablespoon butter to the same pan and heat 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 1 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.
- Check for salt and add more if required.
- Serve hot.
Shahanaz
Thank you for Egg butter masala recipe. It came out really well.
Neha Mathur
Thnx for trying 🙂