📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
This recipe applies the tandoori marinade — traditionally reserved for chicken, lamb, and paneer — to hard-boiled eggs, creating a smoky, charred exterior that contrasts with the creamy yolk within. Blistered and gloriously crimson, these eggs carry deep, smoky tandoori spice all the way through; their seared shells release a perfume of charred chili and roasted cumin that is served alongside a cool, herb-flecked raita that makes every single bite sing. Unexpectedly spectacular.
What You’ll Need
Servings: 2 servings
Calories: 265kcal
Ingredients
- 4 large eggs hard-boiled and peeled
- 3 tbsp full-fat yogurt Marinade
- 1 tsp tandoori masala Marinade
- 1/2 tsp red chili powder Marinade
- 1/2 tsp cumin powder Marinade
- 1/4 tsp turmeric Marinade
- 1 tsp ginger-garlic paste Marinade
- 1 tbsp lemon juice Marinade
- Salt to taste Marinade
- 2 tbsp ghee for cooking Marinade
Instructions
- Score each egg 3–4 times with a knife.
- Mix all marinade ingredients into a paste.
- Coat eggs in marinade; rest 30 minutes minimum.
- Heat ghee in a heavy pan over medium-high heat.
- Pan-fry eggs, turning carefully, until charred in spots, 4–5 minutes.
- Serve with keto raita and sliced cucumber.
Nutrition
Serving: 1serving | Calories: 265kcal | Protein: 16g | Fat: 19g
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Health Benefits
- Yogurt marinade provides probiotics associated with digestive health.
- Tandoori masala blends 15+ spices, many of which are individually studied for anti-inflammatory properties.
- Eggs provide selenium, an important mineral for thyroid function and antioxidant defense.