Chicken Nargisi Koftas
Here is an easy and quick recipe of Nargisi kofta that is mouth watering and an excellent choice for dinner parties where you can serve these as an appetizer or dip them in your favorite curries.
Ingredients
For Kofta
- 500 gm Boneless Chicken
- 1 small Onion
- 1 tbsp Ginger & Garlic Paste
- 1&1/2 tsp Kashmiri Red Chili Powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- 1/2 tsp Garam Masala Powder
- 1 tsp Chicken Tikka Masala
- 1 tbsp Lemon Juice
- 1&1/2 tbsp Oil
- 2 Slices Bread
- 1/3 cup Chopped Coriander & Mint leaves
- 6 Hard boiled Eggs
For Kofta Gravy
- 1/2 cup Crushed Fried Onions
- 1 tsp Salt or to taste
- 1 tsp Kashmiri Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Ginger & Garlic Paste
- 1/2 tsp Chicken Tikka Masala
- 1/2 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 3/4 tsp Cumin Powder
- 1/4 cup Dry roasted Desiccated coconut
- 1 tbsp Chopped Coriander
- 3&1/2 tbsp Whisked Thick Yogurt Full Fat
- 1 tsp Kasuri Methi
- 1/3 cup Oil
- 2 Cinnamon Stick
- 1 Black Cardamom
- 1 Bay Leaf
- 3 Cloves
- Oil for frying koftas
- 1&1/2 cup water
Instructions
- In a food processor or mixer jar add all kofta marinade ingredients except eggs and make a smooth mixture.
- Transfer this to a bowl, cover and keep in the refrigerator for at least 1hour.
- Boil 6 eggs until hardboiled, about 10 minutes. Immerse immediately in cold water and then peel. Set aside.
- Now divide the marinated chicken mixture into 6 equal portions. Take one hardboiled egg and a portion of the chicken mix and wrap chicken mix around egg, smoothing with hands to form an even casing around egg until it is fully covered. Repeat with remaining hardboiled eggs, placing all on a plate.
- Heat oil in a wide pan and Place these balls in hot oil and deep-fry until golden brown on medium to low flame. Remove on a paper towel. Keep aside.
- To prepare the masalas for gravy .In a food processor or blender add Fried onions, salt, red chilly powder, turmeric powder, coriander powder, cumin powder, tikka masala, garam masala , yoghurt, desiccated coconut and coriander leaves. Grind everything to a fine paste and set aside.
- In a pan heat oil add dry spices cinnamon, bay leaf, black cardamom & clove. Add the prepared masala mixture and fry for 3-4 minutes on low flame.
- Add 1&1/2 cups of water & cook for 2 minutes. Now add the fried koftas carefully in the gravy over and cook for 10 minutes on low flame.
- Add kasuri methi, check for salt add if needed. You can add water to adjust the consistency. Serve hot with Naan or rice. Enjoy!!