Egg Tikka Masala With Chickpeas

• 2 tablespoons oil (olive or grapeseed oil)
• 1 teaspoon whole cumin seeds
• 1 medium sized red onion, diced
• 2 cloves of garlic, chopped
• 1/2 tablespoon freshly grated ginger
• 1 teaspoon salt or to taste
• 2 cups fresh diced tomatoes (about 6) or a 14-ounce can
• 1/2 cup whole Greek yogurt or light sour cream
• 1 teaspoon sugar
• 1 cup cooked chickpeas
• 4 hard boiled eggs, (can be halved)
• 1 tablespoon dried fenugreek leaves (kasuri methi) leave it out if you cannot find it
• 1 teaspoon fresh garam masala
• Chopped cilantro to garnish
• 1 tablespoon butter or ghee to finish

1. Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the whole diced onion and saute until the onion is soft and wilted.
2. Add in the garlic and the ginger and mix well.
3. Stir in the salt and the tomatoes and cook the mixture for about 8 minutes if working with fresh tomatoes and 5 minutes if working with canned or jarred tomatoes.
4. Cool slightly and place the mixture in the blender with the Greek yogurt or light sour cream and a half cup water and the sugar and puree until smooth.
5. Return the mixture to the cooking pan, add in the chickpeas and bring to a simmer and add in the eggs. Stir in the dried fenugreek leaves.
6. Gently cook the mixture for 3 to 5 minutes. Stir in the garam masala and add the chopped cilantro and the optional clarified butter if desired. Serve with steamed fresh basmati rice for a practical dinner.

oil, cumin seeds, red onion, garlic, freshly grated ginger, salt, tomatoes, sour cream, sugar, chickpeas, eggs, fenugreek leaves, fresh garam masala, cilantro, butter

Taken from food52.com/recipes/53457-egg-tikka-masala-with-chickpeas (may not work)