Punjabi Tandoori Chicken And Egg Curry Recipe

About this recipe

Punjabi Tandoori Chicken and Egg Curry is a hearty and flavorful dish that combines juicy, marinated tandoori chicken with a rich, spiced curry featuring boiled eggs. This recipe balances bold Indian spices with moderate heat, making it perfect for a family breakfast. The chicken is tender and smoky, while the eggs add richness and texture to the dish, ensuring a satisfying protein-packed meal to fuel your day.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 200 g Dahi
• - Tandoori Seasoning 50g
• - Red Chilli Powder
• 200G Adrak Lasun Paste (200g)
• 500 g Onion
• 250 ml Olive Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken thighs in a mixture of yogurt, tandoori masala, turmeric powder, chili powder, and ginger-garlic paste. Cover and refrigerate for at least 30 minutes.
2. 2. Hard boil the eggs, peel them, and set aside. Preheat the oven to 200°C (400°F) or use a grill pan to cook the marinated chicken until smoky and charred on the outside, about 20 minutes. Ensure the chicken is cooked through.
3. 3. Heat oil in a large pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown, about 5-7 minutes.
4. 4. Stir in the tomato puree and cook for 10 minutes, allowing the mixture to thicken. Add garam masala, salt, and slit green chilies, and mix well.
5. 5. Add the boiled eggs to the curry, gently mixing to coat them. Place the grilled chicken pieces into the curry and simmer for 5 minutes to absorb the flavors.
6. 6. Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.