• 8 - boiled eggs
• 3 - large onions
• 2 - tomatoes
• 4 - green chilies
• 12 - cloves garlic
• 1 ½ inch ginger piece
• 3 - cloves
• 1 - small bay leaf
• 1 ½ teaspoon Kashmiri red chili powder
• 1 tablespoon coriander powder
• Salt to taste
• 1/2 teaspoon turmeric + 1 teaspoon red chili powder + ½ teaspoon salt
• ½ teaspoon garam masala
• 1 ½ teaspoon - Everest Chicken Tikka Masala
• Water as required
• 3 - tablespoon oil
• Fresh coriander leaves for garnish

1. Grind onion, ginger, garlic, and green chilies into a paste. Puree tomatoes.
2. Heat 3 tablespoon oil in a pan.
3. Make a cross incision into the eggs without breaking them.
4. Mix turmeric +red chili powder + salt to gather. Rub a small amount of turmeric and red chili powder on each egg, making sure to fill the slit portions too with the powder.
5. Gently fry the eggs in oil until it starts turning brown on all sides. Remove once done from the pan.
6. Into the same pan add remaining oil. Fry cloves, bay leaf, and cardamom in oil.
7. Add ginger-garlic-green chili paste and cook until it doesn’t smell raw anymore.
8. Add onion paste and continue to cook till it starts browning.
9. Add tomato puree, cook till oil separates from the sides of the pan.
10. Add all the dry masala powders and salt. Stir and cook for 3 minutes.
11. Add ¾ cup water and bring it to boil. Cover and continue to boil for 15 minutes. If the water evaporates completely add more water accordingly.
12. Add the eggs and cook for another 10 minutes on low flame.
13. Give it a good stir, wait for 2 minutes, and turn off flame.
14. Garnish with fresh coriander leaves and serve it with rice, roti, parathas.

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