Scotch Eggs with Korma
Coupled with warm and excellent korma, these Scotch eggs are not to be missed!
Cuisine

- Indian

Cooking Time

-10-15 Min

Preparation Time

- 20 Min

INGREDIENTS

  • Egg, as required, Salt for seasoning, Oil for frying
  • 2 eggs, boiled, Breadcrumbs, as required
  • FOR korma
  • 1 tbsp oil
  • 1bay leaf
  • 1cinnamon stick
  • 2-3cardamoms
  • 1-2cloves
  • 1 cup onions fried
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup poppy seeds paste
  • Salt to taste
  • 1 cup Yogurt
  • 1 tsp green chillies chopped
  • Water as required
  • FOR flour
  • 2 tbsp Refined flour
  • Salt to taste
  • Crushed black pepper to taste
  • FOR chicken
  • 2 cup schickenminced
  • Salt to taste
  • 1 tbsp red chilli powder
  • 3-4 tbsp onionsfinely chopped
  • 1 tbsp green chillies chopped
  • 2-3 tbsp corianderfinely chopped
  • ½egg
  • FOR garnish
  • red chilli powder
  • Potato piecesboiled and fried

HOW TO PREPARE SCOTCH EGGS WITH KORMA

  1. 1

    Take flour in a plate.
  2. 2

    Season with salt and crushed black pepper.
  3. 3

    Set aside , Take the minced chicken in a bowl.
  4. 4

    Add salt, red chilli powder, finely chopped onions, chopped green chillies, finely chopped coriander and egg.
  5. 5

    Mix them well together.
  6. 6

    Season the egg with some salt.
  7. 7

    Coat the boiled eggs with the seasoned flour and then cover entirely with the chicken mixture.
  8. 8

    Dip the coated eggs into the seasoned egg mixture and then coat again with the breadcrumbs.
  9. 9

    Keep these scotch eggs in a fridge.
  10. 10

    For the korma gravy, heat oil in a stew pan.
  11. 11

    Add a bay leaf, cinnamon stick, cardamoms and clove.
  12. 12

    Fry until the aroma comes out.
  13. 13

    Add the fried onions, ginger-garlic paste, turmeric powder, red chilli powder, poppy seeds paste while you keep stirring the mixture continuously.
  14. 14

    Add salt, yogurt, chopped green chillies and water.
  15. 15

    Sieve the korma gravy mixture in a bowl and then set aside.
  16. 16

    Heat oil in a pan and deep fry the Scotch eggs.
  17. 17

    Set aside on a tissue paper.
  18. 18

    Decorate the serving plate with the prepared korma gravy.
  19. 19

    Sprinkle some red chilli powder.
  20. 20

    Cut the fried Scotch eggs into half and garnish with boiled-fried potatoes.
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Rakhee Vaswani

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Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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