Murgh Nargisi Kofta Curry is a sumptuous Pakistani dish that combines the rich flavors of spiced chicken meatballs with a creamy curry sauce. Originating from the Mughal era, this dish is celebrated for its unique presentation and intricate taste profile. The koftas are stuffed with boiled eggs, creating a striking visual resemblance to the ‘Nargis’ flower, hence the name ‘Nargisi’. Key ingredients include chicken mince, aromatic spices, and yogurt, which together form a hearty and flavorful curry. Loved for its comforting warmth and distinctive appearance, Murgh Nargisi Kofta Curry is often served at festive occasions and family gatherings, offering a taste of traditional Pakistani cuisine that is both satisfying and memorable.
Murgh Nargisi Kofta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
6 Grams
Saturated Fat
150 Mg
Cholesterol
400 Mg
Sodium
10 Grams
Total Carbohydrates
30 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Boil the eggs until hard boiled, then peel and set aside.
Step 2
In a bowl, mix chicken mince, garlic, ginger, coriander, cumin, and turmeric. Season with salt and pepper.
Step 3
Divide the chicken mixture into portions. Flatten each portion, place a boiled egg in the center, and wrap the mixture around it to form a kofta.
Step 4
Heat oil in a pan and fry the koftas until golden brown. Remove and set aside.
Step 5
In the same pan, sauté onions until golden. Add yogurt and simmer until the oil separates.
Step 6
Add the koftas to the curry, cover, and cook on low heat for 15 minutes. Serve hot.
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