Egg Butter Masala

Egg Butter Masala

This recipe is one of my favorite gravy based dished which is made of eggs and Indian Masala gravy. Butter masala is my favorite one because it’s amazing flavors and unique texture. Sometimes I add mushrooms. Chicken tastes great in the gravy, especially if you like spicy meat. You don’t need to have a lot of time to make a delicious dinner, and this recipe proves my point.

This always works for my family. When I need to quickly feed a big crowd, I usually make this masala. The combination of creamy and rich gravy along with fried eggs comes out superb and serving bowls are always licked clean. Every bite of this masala is finger licking, so let’s start cooking now!

Egg Butter Masala

Indians love masalas and this egg recipe is one of my favorites. The dish is very delicious and is perfect for all occasions. Egg butter masala has a very creamy texture and you can serve it with rice or pasta. You can use marinated chicken or make your own butter chicken. Whether you choose, you will get a delicious meal in 30 minutes.

Course Lunch & dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 268 kcal

Ingredients

  • 4 eggs, boiled
  • 20 ml butter
  • 125 tomatoes, chopped
  • 10 cashew nuts
  • 2 cloves garlic
  • 1 cardamom
  • 1 inch cinnamon
  • 7 ml red chili powder
  • 3 ml turmeric
  • 15 ml ginger-garlic paste
  • 15 ml coriander powder
  • 4 ml Kasuri methi
  • 4 ml garam masala
  • 4 ml salt
  • 15 ml cream
  • 50 g coriander leaves to garnish

Instructions

  1. Take a pan, add butter and sauté the eggs until browned. It usually takes 3 minutes. Add tomatoes, cashews and onions. When tomatoes are soft, add salt, turmeric and chili powder.

  2. Take a pan, add butter and sauté the eggs until browned. It usually takes 3 minutes. Add tomatoes, cashews and onions. When tomatoes are soft, add salt, turmeric and chili powder.

  3. Heat butter, add cloves, cinnamon and cardamom. Sauté for a minute or until garlic becomes fragrant. Add the paste and sauté for 60 seconds.

  4. Add tomato and onion mixture and 60 ml water. Cook over medium heat for 7 minutes. Add kasuri methi, sauté for 2 minute. Add the eggs and cook for 3 minutes. Remove from heat. 

  5. Finally, add cream and garnish with leaves. Serve hot.