Nargisi Kofta

Nargisi Kofta of Mughlai Cuisine is a very tasty, mouthwatering and attractive dish. It's called Nargisi Kofta because it has resemblance to the flower Nargis(White Daffodils) with its yellow center and white outer part. Here a hard boiled or half-hard boiled egg is wrapped in a layer of mince meat and deep fried. It is served as appetizer and with curry it goes as main dish.

The meat we use here can be either chicken, turkey, lamb, beef or mutton. So here comes the recipe.

For koftas
1. ½ kg mince chicken
2. 8 hard boiled eggs
3. Salt according to taste
4. 1 tsp garam masala (ground cinnamon, brown and green cardamom, cloves, mace, bay leaves, cumin seeds)
5. ½ tsp turmeric powder
6. 1 tbsp ginger-garlic paste

For gravy
1. 300-400 gm onion paste
2. 250 gm tomato paste
3. 3-4 finely chopped green chilies
4. 2 tbsp ginger-garlic paste
5. ½ cup chopped coriander leaves
6. 1 tbsp dry fenugreek leaves
7. 1 tsp honey
8. 1 cup curd
9. 1/2 cup cream
10. 50 ml ghee or oil
11. Salt
12. 1-2 tsp garam masala (available in Indian grocery stores)
13. 1 tbsp kitchen king powder (available in Indian grocery stores)
14. 1 tsp chicken masala (available in Indian grocery stores)
15. ½ tsp turmeric powder
16. ½ tsp cumin powder

Method:

1. Boil all the eggs up to full done. Peel them and set aside.
2. Mix salt, garam masala, ginger garlic paste and turmeric powder in mince meat.

3. Apply some oil/water on hands and take same quantity of chicken as egg, flatten it gently and wrap it around the egg. It can be done with half or ¼ cut egg also.

4. Deep fry the koftas and set them aside.

5. Now to prepare the gravy, take a thick bottomed pan and heat the ghee.

6. Add ginger-garlic paste, sauté for 1-2 minutes and add onion paste.

Onion paste

7. Sauté till the mixtures becomes light brown, add tomato paste and keep stirring occasionally.

8. Sprinkle some water if the mixture sticks at the bottom.
9. Add salt, garam masala, chicken masala, kitchen king, turmeric powder and cumin powder. Sauté for a few minutes.
10. Add curd, followed by cream after 3-4 minutes.
11. Add honey and dry fenugreek leaves.
12. Cover the pan and cook on medium flame until oil gets at the surface.
13. Add koftas, cover again for 10-15 minutes and put coriander leaves right before serving.