Nargisi Kofta with minced chicken and egg

Nargisi Kofta

I have been really intrigued by this recipe I found in an Awadhi cuisine book and it’s called Nargisi Kofta with minced chicken and egg. So today I decided to serve the same for lunch. It will be accompanied by plain rice. The recipe of Nargisi Kofta with minced chicken and egg is in reality mind blowing and is a chef’s delight. You get a coating of minced meat around boiled eggs. It’s then deep fried.  It’s usually served in a gravy. When you cut the ball  into halves, each half resembles an eye (‘Nargisi’ is hence related). I took minced chicken though you can take minced mutton as well. Let’s check the recipe now which is an adaptation from the original recipe mentioned in the book. The tweaks I made indeed enhanced the flavour of the kofta and the gravy. Though I wish to share the original recipe as well sometime soon!




Total time to make Nargisi Kofta with minced chicken and egg : 35 – 40 minutes





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Serves 6 people




Ingredients to make Nargisi Kofta with minced chicken and egg:

  • Eggs – 6
  • Minced chicken or keema – 500 gms
  • Besan or gram flour – around 1 cup or as required
  • 2 onions
  • 1 tomato
  • 1/2 cup beaten curd
  • A paste of 20 garlic cloves and 1 inch ginger
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp kashmiri Mirch
  • 1 tsp red chilli powder
  • 1 tsp black pepper powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder  (cardamom, cloves, cinnamon)
  • 1 tsp garam masala powder (shahi)  [cardamom (black and green), cloves, cinnamon, mace and numeg]
  • 1 tsp amchoor or mango powder
  • Fistful of kasuri methi or dry fenugreek leaves
  • 1 – 2 bay leaves
  • Salt
  • Refined oil/ ghee





Nargisi Kofta with minced chicken and egg recipe:

  • Boil eggs. De-shell them and keep aside
  • Take minced chicken. Add salt, garam masala powder, half of ginger garlic paste, half of chilli powder, half of pepper powder, 1 tsp amchoor, 1 tsp cumin powder, 1/2 tsp coriander powder. Add besan now. Mix them all well together. Due to besan the minced chicken will remain bind
  • Now divide the mixture into 6 portions. Take each portion. Lay it flat on palm. Take an egg and coat it with the minced chicken mixture well around. It should be balls of a slightly elongated shape
  • Prepare the rest 5 balls or Koftas
  • Heat enough oil in a pan and deep fry the balls till all sides are golden brown in colour. Take them out and lay them on a plate.  As per the refined oil is concerned, since we need deep frying in this recipe, I prefer using a low absorb oil. I use Sundrop heart for my cooking need (To see the product you may click here). Sundrop heart is enriched with the goodness of oryzanol and is made up of 80% Rice bran oil and 20% refined sunflower oil
  • For gravy, in the same oil drop the bay leaves. Add onion paste and salt. When it changes color to pink, add the rest of the ginger garlic paste and saute
  • Add tomato puree  (a paste of the big tomato taken), saute
  • Add turmeric powder, kashmiri Mirch, rest of black pepper, coriander, cumin and red chilli powder. Stir till oil starts to release from the sides of the pan
  • Add curd and let oil start to ooze out again
  • Now add 2 – 3 cups of water and bring it to a boil
  • Drop in the fried koftas and simmer for 10 minutes or till gravy is of desired consistency
  • Add garam masala powder  (shahi). Simmer for a minute or two
  • Add kasuri methi on top and simmer for another 2 minutes
  • Put off flame and serve hot!




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A software engineer by profession and a home maker by heart!