Name: Nargisi kofta recipe by Sudeshna Mondal at BetterButter
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 5
Ingredients: For tha kofta---; 5 eggs hard boiled and peeled and kept aside; 500 gms boneless chicken keema; Salt to taste; 1 tsp red chilli powder; 1 tsp garam masala powder; 1/2 tsp black pepper powder; 3 tbsp chopped coriander leaves; 4-5 green chillies finely chopped; 1 tbsp cornflour for binding; 2 tbsp chopped onion; 2 tsp Ginger garlic paste; 1 egg but use half; Oil for fry; For carry---; 5 tbsp refined oil; 1 Stick Cinnamon; 4 CARDAMOM; 4 cloves; 3 tbsp fried onion paste; 1 1/2 tsp Ginger Garlic Paste; Salt to taste; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala powder; 3 tbsp cashewnut paste; 2 tbsp curd; 3 tbsp tomato puree; 1 tsp Coriander powder; 1/4 tsp milk or water

Ingredients Serving: 5

For tha kofta---
5 eggs hard boiled and peeled and kept aside
500 gms boneless chicken keema
Salt to taste
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp black pepper powder
3 tbsp chopped coriander leaves
4-5 green chillies finely chopped
1 tbsp cornflour for binding
2 tbsp chopped onion
2 tsp Ginger garlic paste
1 egg but use half
Oil for fry
For carry---
5 tbsp refined oil
1 Stick Cinnamon
4 CARDAMOM
4 cloves
3 tbsp fried onion paste
1 1/2 tsp Ginger Garlic Paste
Salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
3 tbsp cashewnut paste
2 tbsp curd
3 tbsp tomato puree
1 tsp Coriander powder
1/4 tsp milk or water
2-3 tbsp freshly chopped coriander leaves

Instructions

In a food processor blend chicken keema very well to make it soft and tender..
Transfer it in a bowl,add turmeric powder,salt,chilli powder,green chilli,pepper powder,garam masala powder,coriander leaves,egg,cornflour,onion,ginger garlic paste.mix it very nicely using hands.
Divide the mixture into five parts.
Put same oil in your plam and take one portion of keema mixture and pat it to form like a chapati.
Place a hard boil egg in between the flatten keema mixture and cover the egg with it..
Dab some flour over tha koftas.
Heat the oil for deep frying in a deep pan.
Place in hot oil and deep fry until goldren brown..
For carry--
Add refined oil in a pan and add cinnamon,cardamom,cloves.
When flavour emits add ginger garlic paste saute for 2 min.
Then add tomato puree..
Add kashewnut paste,curd,coriander powder,chilli powder,turmeric powder,garam masala powder,salt and fried onine paste.
Mix it properly and let it cook.
Add 1/4 cup milk or water.cook on medium flame for 3 min..
Add deep fried nargisi koftas into it,cook the gravy and the koftas for 20 min on low flame by covering lid.
Garnish the koftas and the gravy with fresh coriander leaves.
Serve hot with rice or paratha..

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