Nargisi Kofta Curry | Chicken Nargisi Kofta | Chicken Nargisi Kofta Curry

Chicken Nargisi Kofta Curry

Nargisi Kofta Curry is a unique delicacy that comes directly from the time of Mughal empire in ancient India. Kofta are basically meat balls and it can be prepared with different kinds of meat but it is more often made up of Mutton or Chicken keema. This recipe is famous with different names like Chicken Nargisi Kofta, Mutton Nargisi Kofta, Keema with egg kofta, Chicken Keema Kofta etc.

Mughlai Nargisi Kofta is a part of Mughlai cuisine consisting of a variety of dishes developed in Medieval India at the time of Mughal empire. Mughlai cooking dishes are array of recipes from Central Asia and North India.

Nargisi Kofta is another rich exotic mughlai recipe, a combination dish of mutton/chicken keema and boiled eggs. Marinated mutton/chicken keema wrapped on hard boiled eggs and braised into spicy rich yogurt gravy is called Nargisi Kofta curry. It can be served with pulao, biryani or roti/parathas. It is good for parties or weekend dinner or lunch. Please note that I have used chicken keema in my preparation, however the method remains the same if you even use mutton keema. Mughlai food is known for its richness, exotic taste and spiciness.

Chicken Nargisi Kofta

This dish may sound complicated, but it is actually fairly simple to make. Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. Hard-boiled eggs are encased in a meatball-type mixture of lamb and seasonings, dusted in flour, and deep-fried until crispy. Then they are served in a delicious gravy of tomatoes, spices, and yogurt for creaminess. Add nargisi kofta to a dinner party menu and friends will think you cooked all day to prepare it for them.

Please follow me here to prepare this unique delicacy and enjoy the rich & exotic dish of Chicken Nargisi Kofta. Kindly watch my full video for step-by-step instructions and tips, don’t forget to like, share & comment.

Preparing time    30 min             cooking time- 45 min                   serving – 6

Ingredients of Nargisi Kofta Curry

For Kofta

• Boiled egg – 6 pieces whole
• Mutton or Chicken keema-500 grams
• Onion- 1 medium size
• Green Chili- 4 peices
• Ginger – approx. 1 inch
• Garlic- 8-9 cloves
• Fresh Coriander- 2tablespoon
• Turmeric powder (Haldi)- 1 teaspoon
• Kashmiri Red Chilli Powder – 1/2 tablespoon
• Cumin powder (Jeera)- 1 teaspoon
• Garam masala powder- 1 teaspoon
• Roasted chana powder- ½ cup
• Oil- 2 tablespoon
• Salt , to taste

For gravy

• Curd (Dahi / Yogurt)- 1 cup
• Onion- 2 fry onion paste
• Onion- 1 medium size
• Turmeric powder (Haldi)- 1 teaspoon
• Red Chilli powder- 1 teaspoon
• Garlic paste- 1 teaspoon
• Ginger paste- 1 teaspoon
• Coriander Powder (Dhania)- 2 teaspoon
• Cumin powder (Jeera)- 1 teaspoon
• Garam masala powder- 1 teaspoon
• Tomato puree- 2 medium size
• Salt, for seasoning
• Oil, as required

Instruction How to make kofta

1. To begin making the Nargisi Kofta Curry recipe, hard boil the eggs in a saucepan with some water. Peel the outer shelf and keep it aside.
2. In a food processor blend mutton or chicken keema very well to make it soft and tender.
3. Transfer it in a bowl, add turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, oil, garam masala powder and roasted chana powder.
4. Griend then all in food processer.
5. Take a portion, Put some oil in your palm and take one portion of keema mixture and pat it to form like a chapati.
6. Place a hardboiled egg in between the flatten keema mixture and cover the egg with it. Do the same to all eggs. Keep aside.

Instruction How to make curry

1. The next step is to prepare the gravy. Heat oil in a big pan or kadai.
2. Now add chopped onions.
3. Saute the onions until golden brown.
4. Add ginger garlic paste fry a little bit.
5. Add tomato puree, coriander, cumin, red chilli and turmeric powder and salt. Cook until the oil separates.
6. Add Fry Onion Paste to gravy.
7. Whisk yogurt and add in the masala mixture. Mix well and add one cup of warm water. Let it boil.
8. After it starts bubbling slowly add keema wrapped egg on the gravy. Let it cook for 30 to 35 minutes.
9. After 30-35 minutes check the seasoning add garam masala powder Serve hot.
10. Serve Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and rice

Note:

All 6 eggs boiled until hardboiled, about 10 minutes. Immerse immediately in cold water and then peel. Set aside.

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