How to make restaurant-style Nargisi Kofta for dinner at home

Nargisi Kofta is a classic Mughali-style dish, where boiled eggs are gently covered with a layer of spiced minced chicken or mutton and deep fried and later the koftas are dunked in a flavourful rich gravy made with onions, toamtoes, cashews, and groud spices. It pairs well with naan, roti, or fragrant rice dishes like pulao or biryani. Here's the simplest recipe you can try at home.

For Kofta Balls: 4 boiled eggs, 250 g minced chicken, 1 small onion, 1 tsp ginger-garlic paste, 1 green chilli, 2 tbsp gram flour, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp garam masala, salt to taste, oil for frying
For the gravy: 2 onions, 2 tomatoes, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp garam masala, 2 tbsp cashew paste, 2 tbsp fresh cream, 2 tbsp oil or ghee, salt to taste, and fresh coriander leaves

Start with preparing the mixture for kofta. In a bowl, combine minced chicken, onion, ginger-garlic paste, green chilli, and besan. Mix well.

Also, add turmeric, red chilli powder, garam masala, and salt. Combine well to form a smooth mixture.

Now, take a portion of the mixture in your palm, flatten it, place a boiled egg in the centre, and carefully cover the egg. Repeat with the rest.

Next, deep fry the koftas until golden brown and let them rest on a kitchen towel.

For the gravy, heat oil or ghee in a pan and add chopped onions and sauté until golden.

Add ginger-garlic paste and cook until the raw smell disappears. Also, add turmeric, red chilli powder, and coriander powder.

Cook well and then add tomato puree. Cook until the oil starts separating from the masala.

Now, add cashew paste and a cup of water to adjust the consistency. Simmer the gravy on medium flame for 8-12 minutes.

Lastly, add cream and garam masala to the gravy. Mix well and then add fried koftas into the curry and simmer for a few minutes. Garnish with coriander leaves and serve hot with naan, tandoori roti, or rice.

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