National’s Nargisi Chicken Kofta recipe in Urdu
Real Good Chicken – Chicken Breast Mince- 750g
Cumin Seeds/ Jeera- 5g
Coriander Seeds- 5g
Black Cardamom- 1
Table Salt- to taste
Kashimiri Red Chilli Powder- 3g
Besan/ Gram Flour for binding- 70g
Poppy seeds- 5g
For the Curry:
Chopped Onion- 100g
Chopped Garlic- 20g
Refined SunFlower Oil- 60ml
Kashmiri Red Chilli Powder- 3g
National Coriander Powder- 6g
National Cumin Powder-6g
Fresh Cream For Garnishing
Put 8 eggs into a saucer and add water. Bring the water to a boil and then boil your eggs rapidly for 6 minutes.
We need soft boiled Eggs. Take a dry non-stick pan and add the cumin seeds.
Roast them on high heat till the cumin releases smoke. Set aside.
Do the same with the coriander seeds, black cardamom and cinnamon.
Grind all the whole spices into a powder.
Combine all the ingredients for the meatballs (except the eggs) in a bowl and mix with your hands till the spices are well distributed.
To form the nargisi kofta, take a medium sized chunk of the meat and spread it over your palm.
Take your egg, place it in the middle and then using both hands spread the mince around the egg.
Try to make sure there are no cracks in the meat.
Once the meatballs are ready, heat a small amount of oil in a pan and add the koftas.
Fry them very lightly, just until the outsides of the koftas are no longer pink and they begin to hold their shape.
On to the masala: Start by taking your onion and garlic and adding it to a pot or pan with oil in it. Cook till dark brown.
Transfer your onions and garlic to a processor and make into a smooth paste.
Add your yogurt and all the spices to the onions and saute everything, drying out some of the moisture from the onions and yogurt.
Add the water, as much or as little as you like, bring this water to a boil.
Add the koftas to the pan.
Turn the heat to low, cover the pan and allow the koftas to cook for 25 minutes, checking very often and turning the koftas here and there, so they have ample time to soak in the masala.
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