Name: Chicken Nargeshi kofta malay curry recipe by Soma Mukherjee at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 4 boiled eggs; Chicken keema about 250 g; For making the chicken layer- onion +ginger +garlic +Green cilli paste 2 teaspoon, Kasuri methi 1/2 teaspoon, nutmeg powder 1/4 teaspoon, Garam mashala powder 1/2 teaspoon, Red cilli powder 1/2 teaspoon (optional); salt as per taste; Bread crumbs (I used oatflex powder) - as required; Oil for Deep frying; For the gravy- finely chopped onion 1 table spoon, ginger garlic paste 2 table spoon, cumin powder 1/2 teaspoon, garam mashala powder 1 teaspoon kashmeri red cilli powder 1/2 teaspoon; Casunut paste 1 and 1/2 table spoon; Coconut milk 1/2 cup or 3/4 cup; Bay leaf, cardamom pod 1, cinnamon 1 small size, clove 2; 1 teaspoon sugar; Oil+1 teaspoon ghee for cooking

Ingredients Serving: 4

4 boiled eggs
Chicken keema about 250 g
For making the chicken layer- onion +ginger +garlic +Green cilli paste 2 teaspoon, Kasuri methi 1/2 teaspoon, nutmeg powder 1/4 teaspoon, Garam mashala powder 1/2 teaspoon, Red cilli powder 1/2 teaspoon (optional)
salt as per taste
Bread crumbs (I used oatflex powder) - as required
Oil for Deep frying
For the gravy- finely chopped onion 1 table spoon, ginger garlic paste 2 table spoon, cumin powder 1/2 teaspoon, garam mashala powder 1 teaspoon kashmeri red cilli powder 1/2 teaspoon
Casunut paste 1 and 1/2 table spoon
Coconut milk 1/2 cup or 3/4 cup
Bay leaf, cardamom pod 1, cinnamon 1 small size, clove 2
1 teaspoon sugar
Oil+1 teaspoon ghee for cooking

Instructions

Take chicken Keenan and all ingredients mentioned for the chicken layer and salt blend properly. You can use mixer also. Mix thoroughly.
Divide the chicken Keenan mix in 4 portion. Take a portion stuff a boiled egg in it and make an oval shaped ball.
Roll it on breadcrumbs. Make remaining kofta like that and deep fry. Keep aside the fried kofta.
Now take a pan or kadai. Heat oil +Ghee, add bay leaf , cardamom, cinnamon,clove and fry.
Then add chopped onion and sugar and fry until the raw smell disappeares.
Add all other ingredients( except garam mashala powder) mentioned for heavy. And fry it for about 10 mins.
Add salt and 1/2 cup normal water cook for 2 minutes.
Add koftas and kasu nut paste mix and cover with a lid let it cook for 8 minutes.
Then remove the cover add Coconut milk stir it. Cook for 2-3 mins.
Now sprinkle garam mashala powder . Cover it again. Turn off the flame. Leave it for about 10-15 mins.
Now garnish with fresh cream and finely chopped almond and pistachios (optional)serve it hot with rice or pulaw.

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