Boiled Egg Tikka | Egg Tikka With Bread | Egg Butter Masala Pav | Indian Street Food | Get Curried
Recipes in this Video
Originating from the vibrant street food culture of India, Boiled Egg Tikka showcases the love for spices and grilling. Traditionally enjoyed as a snack or appetizer, this dish celebrates the humble boiled egg, transforming it into a flavorful delight with a rich marinade. Today, it has gained popularity in various forms, often served at parties and gatherings, reflecting India's diverse culinary landscape.
Ingredients
- ●boiled eggs
- ●yogurt
- ●ginger-garlic paste
- ●red chili powder
- ●turmeric powder
- ●cumin powder
- ●coriander powder
- ●garam masala
- ●lemon juice
- ●salt
- ●oil
- ●fresh coriander
- ●skewers
- ●onion
- ●bell pepper
Instructions
- 1Boil eggs until hard-boiled, about 10-12 minutes.
- 2Cool the boiled eggs in cold water, then peel and set aside.
- 3In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and salt.
- 4Whisk the marinade until smooth and well combined.
- 5Add the boiled eggs to the marinade, coating them evenly.
- 6Cover and refrigerate for at least 30 minutes to marinate.
- 7Preheat a grill or oven to medium-high heat.
- 8Thread the marinated eggs onto skewers, alternating with pieces of onion and bell pepper.
- 9Brush the skewers with oil to prevent sticking.
- 10Grill the skewers for about 10-15 minutes, turning occasionally, until lightly charred.
- 11Remove from heat and garnish with fresh coriander before serving.
- 12Serve hot with mint chutney or yogurt dip.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds protein while buttermilk is more economical.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika offers a milder flavor while cayenne is often less expensive.
fresh coriander
Healthier: parsley
Cheaper: dried herbs
Parsley is a healthier option while dried herbs are more affordable.
Techniques
Equipment
Also Known As
Egg Butter Masala Pav is a popular street food in India, combining the richness of butter masala with the simplicity of pav, making it a comforting and satisfying meal.
Ingredients
- ●4 large eggs
- ●2 tbsp butter
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, pureed
- ●1/2 cup heavy cream
- ●1 tsp ginger-garlic paste
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●4 pav (Indian bread rolls)
- ●Fresh coriander leaves for garnish
Instructions
- 1In a pan, melt the butter over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and cook for another minute.
- 5Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
- 6Add the heavy cream and garam masala, stirring well to combine.
- 7In a separate bowl, boil the eggs until hard-boiled, about 10 minutes. Peel and chop them coarsely.
- 8Gently fold the chopped eggs into the masala mixture, ensuring they are well coated.
- 9Toast the pav in a little butter on a skillet until golden brown.
- 10Serve the egg butter masala hot, garnished with fresh coriander leaves, alongside the toasted pav.
Equipment
Ingredients
- ●4 large eggs
- ●2 tablespoons oil
- ●1 large onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 teaspoon ginger-garlic paste
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●1/2 teaspoon cumin seeds
- ●Salt to taste
- ●4 pav (Indian bread rolls)
- ●Fresh coriander leaves, chopped (for garnish)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
- 6Crack the eggs into the pan and scramble them with the masala until fully cooked.
- 7Sprinkle garam masala and mix well. Cook for another minute.
- 8Toast the pav in a separate pan until golden brown.
- 9Serve the Anda Masala hot, garnished with fresh coriander, alongside the toasted pav.
Equipment
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