Egg Butter Masala
A rich, creamy Egg Butter Masala made with all-natural, clean ingredients in just 15 minutes. Perfect served with fluffy basmati rice or warm naan.
Ingredients
- 2 large eggs, hard-boiled and peeled
- 2 heaped tsp The Paste Co. Butter Chicken Paste (approx. 20g)
- 150ml double cream
- 1 tbsp butter
- Fresh coriander, chopped (optional)
- Basmati rice or naan, to serve (optional)
Method
- Hard-boil the eggs, peel them and set aside.
- Melt the butter in a frying pan over a medium heat.
- Add 2 heaped teaspoons of The Paste Co. Butter Chicken Paste and cook for 1 minute, stirring continuously until fragrant.
- Pour in the double cream and stir until the sauce is smooth.
- Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the boiled eggs and gently coat them in the sauce. Simmer for a further 2–3 minutes until the eggs are heated through.
- Finish with freshly chopped coriander and serve immediately.
Nutrition (per serving, approximate)
Add a starch
Rice (cooked)g
Add veg
Steamed veg ()g
Roasted veg ()g
| Energy | 644 kcal / 2,694 kJ |
|---|---|
| Fat | 56.4g |
| of which saturates | 31.4g |
| Carbohydrates | 6.5g |
| of which sugars | 3.8g |
| Protein | 17.3g |
| Salt | 0.6g |
