Malai Nargisi Kebab Masala

Nargisi Kofta is another rich exotic Mughlai recipe, a combination dish of chicken keema and boiled eggs. Marinated chicken keema wrapped on hard boil eggs and braised into the spicy rich creamy gravy. It can be served with pulao, biryani, or roti/parathas/Naan.

Ingredients (For Kabab)

• 6 Eggs
• 250 Grams Chicken Keema
• 1 Egg Yolk
• 1 Tablespoon Ginger Garlic Paste
• 1 Tablespoon Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Jeera Powder
• 2 Tablespoon Cornflour
• 1 Tablespoon Besan
• 2 Teaspoon Salt
• 1 Tablespoon Lemon Juice
• 1/2 Cup Spring Onions
• Bread crumbs
• Beaten Egg

Ingredients (For Gravy)

• 1 Onion
• 15 Cashews
• 1 Tomato
• 1 Green Chili
• 2 Tablespoons Oil
• 1 Teaspoon Shajeera
• 2 Cinnamon Stickes
• 1 Bay Leaf
• 1 Sliced Onion
• 1/4 Teaspoon Turmeric Powder
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala
• 2 Tablespoons Curd

Method (For Kabab)

1. Take 200 grams minced mutton, add 1 egg yolk, 1 tablespoon ginger garlic paste, 1tablespoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon Jeera powder, 2 tablespoons cornflour, 1 tablespoon besan (chickpeas flour), 2 teaspoon salt, 1 tablespoon lemon juice, 1/2 spring onions and mix everything together. Marinate for 2 hours.
2. Take 4-5 boiled eggs and cut into 4 pieces (lengthwise).
3. Now grease hand with and make patties as shown in the video.
4. Make it flat and stuff the egg in between and cover it completely. Keep all the kebabs ready. Keep some keema aside.
5. Beat 1 egg and dip the kebab in the egg and then cover it with the breadcrumbs.
6. Heat the oil and deep fry the kebabs on medium flame. Fry until golden brown. Keep it aside

Method (For Gravy)

1. Grind 1 onion, 15 cashews, 1 tomato, 1 green chili, and make a smooth paste.
2. Heat 2 tablespoon oil, and 1 teaspoon shah Jeera, 1 cinnamon stick, and bay leaves.
3. Add onions and sauté well until golden brown.
4. Add 1/2 teaspoon turmeric powder, add remaining keema, add tomato-onion puree. Sauté well and cook for 10 minutes.
5. Once the oil separates, add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon fennel powder and mix well.
6. Add 2 – 3 tablespoons oil and cook until oil separates.
7. Once the oil starts to separates add the kebabs.
8. To ass smoky flavor place burning natural charcoal in a small bowl as shown in the video.
9. Add little ghee and cover the lid until the smoke is over.
10. Take out charcoal and serve hot.