What is Egg Butter Masala?

Egg Butter Masala is a rich and creamy North Indian curry made with boiled eggs simmered in a velvety, spiced tomato-cashew gravy. Think butter chicken—but with jammy-centered eggs instead of chicken. It’s luscious, warming, and surprisingly easy to make in just one pot.

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Its one of my favorite meals beaucase of the taste and ease!

There’s something about a spoonful of creamy, buttery curry with soft eggs that just hits different—especially when you’re tired, hungry, and want something satisfying without too much effort.
Egg Butter Masala became my go-to during lazy evenings when I didn’t want to spend an hour in the kitchen but still craved real Indian comfort food. I’d boil a few eggs, toss together the masala base, and in under 40 minutes, dinner felt like a hug in a bowl. It’s the dish I’d make when I needed a win after a long day—and now, it’s the one I recommend to everyone who wants a no-fuss, restaurant-style curry at home.

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Key Flavor Components

Jammy eggs: Boiled for 7 minutes to get that perfect soft center

Creamy tomato-cashew gravy: Rich, sweet, tangy, and buttery

Aromatic Indian spices: Garam masala, cardamom, kasoori methi, and more

Balanced heat: Green chilies and Kashmiri chili powder bring warmth without overpowering

Jump to Recipe

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Ingredients List (4 Servings)

Curry Base

• 2 tbsp oil or ghee
• 1 bay leaf
• 3 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 2 medium red onions, finely chopped
• 4 medium tomatoes
• 3 green chilies
• 20 cashews (soaked in warm water for 10 mins)
• 5 garlic cloves
• 1-inch ginger
• 1.5 tsp Kashmiri red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder

Finishing Touches

• 2 tsp garam masala
• 1 tbsp sugar
• 1 tsp kasoori methi (crushed)
• 1/2 cup heavy cream
• 1.5–2 tsp salt (to taste)

Eggs

• 8 eggs
• 1 tsp oil
• 1 tsp turmeric
• 1 tsp red chili powder

Step-by-Step Method for Egg Butter Masala

Start by boiling 8 eggs for exactly 7 minutes for that perfect jammy center. As they cook, soak your cashews in warm water and get the rest of your ingredients ready.

In a large pan, heat ghee or oil and sauté whole spices (bay leaf, cardamom, cloves, cinnamon) until fragrant. Toss in the finely chopped red onions and cook until golden brown.

While the onions are doing their thing, blend tomatoes, green chilies, soaked cashews, garlic, ginger, and the ground spices (Kashmiri chili powder, cumin, coriander, turmeric) into a smooth paste. Pour this into the pan and let it simmer for 10 minutes until thick and the oil begins to separate.

In another small pan, heat a little oil, add turmeric and red chili powder, then gently fry your peeled boiled eggs for 2–3 minutes until golden.

Back to the curry: add garam masala, sugar, kasoori methi, cream, and salt. Stir everything together and let it simmer for another 2 minutes. Finally, drop the fried eggs into the curry, let them sit for a couple of minutes, and you’re done!

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FAQ

Can I make this ahead of time?
Absolutely! The curry base can be made a day ahead. Just add freshly boiled eggs when reheating.

What if I don’t like jammy eggs?
Boil your eggs for 9–10 minutes for fully set yolks if you prefer a firmer center.

Can I use milk or coconut cream instead of heavy cream?
You can! Milk will be lighter and less rich. Coconut cream gives a slightly different flavor but works well.

Is it spicy?
It’s warm and flavorful but not overly spicy. Adjust chili to your taste.

Nutritional Information (Per Serving)

• Calories: 415 kcal
• Protein: 16g
• Carbs: 18g
• Fat: 30g
• Servings: 4

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!